These Honey Sriracha Glazed Meatballs are sweet, spicy and full of so much flavor! They also take less than 30 minutes to make and are perfect for weekly meal prep!
These honey sriracha turkey meatballs have been a favorite for many years, and for GOOD reason! Flavorful turkey meatballs coated in the most delicious sweet and spicy sauce. The perfect balance of sriracha, soy sauce, ginger, honey and garlic. So. dang. good. Sriracha is such a staple in our home (I pour that stuff on everything!) and I love making sauces with it because sriracha adds such a great kick of heat without being TOO hot. These spicy honey sriracha meatballs are always a huge hit.
Why You’ll Love These Meatballs
- This basic turkey meatball recipe is my go-to and is a great one to bookmark or pin it for later on Pinterest.
- The spicy honey sriracha sauce is AMAZING! The perfect amount of sweet and spicy without any refined sugar.
- These homemade meatballs are baked, not fried.
- Best part is you can easily make this entire meal in under 30 minutes!
- Such an easy recipe with the best meatballs that makes the perfect quick dinner.
Ingredients You’ll Need
- ground turkey – I used lean ground turkey because that’s just what we prefer, but you could also use ground chicken, ground pork, or lean ground beef to make beef meatballs.
- bread crumbs – I used whole wheat panko breadcrumbs to help the meatballs keep their round shape, but feel free use regular breadcrumbs, gluten-free breadcrumbs or almond flour, if needed.
- eggs – acts as a binder, along with the breadcrumbs, to hold all the ingredients together.
- green onions – I like to mix these in with the meatballs for a boost of flavor and color, but I also sprinkle additional green onion on top when serving.
- seasonings – a combination of garlic powder, salt and black pepper.
For the Sauce:
- sriracha – the star of this recipe that adds a nice kick to this sauce! If this has too much heat for you, feel free to cut the amount of sriracha in half.
- soy sauce – I always use low-sodium soy sauce as I find that regular soy sauce can make dishes too salty. You could also swap the soy sauce with tamari or coconut aminos to make this gluten-free.
- rice vinegar – you can also use white wine vinegar or apple cider vinegar.
- sesame oil – adds that delicious Asian flavor to this sauce! You could also use olive oil.
- honey – not only does this add some sweetness to the sauce without using refined sugars, but it also makes a nice sticky sweet glaze! You could also swap the honey with maple syrup or brown sugar if you don’t have honey on hand.
- garlic – I recommend using fresh chopped garlic or minced garlic cloves from the jar for the best flavor, but garlic powder will work too.
- ginger – fresh ginger is definitely best in this dish, but feel free to use 1 teaspoon ground ginger or ginger paste if that’s all you have.
I personally think this spicy sriracha sauce is perfect as-is, but if you wanted to thicken the sauce, you can just add a teaspoon or two of corn starch or arrowroot powder for a healthier option.
How to Make Honey Sriracha Meatballs
- Make the meatballs. This you can easily do ahead of time! In a large bowl, mix together ground turkey, breadcrumbs, eggs, green onions, garlic powder, salt and black pepper until well combined. Shape mixture into 1 1/2 inch balls using a small cookie scoop or your hands and place them spaced apart on a prepared baking sheet coated in non-stick cooking spray or lined with parchment paper. You should get about 40 meatballs.
- Bake! Bake the meatballs in the oven at 375 degrees F for 20 to 25 minutes, until browned and cooked through. The internal temperature should read 165 degrees F.
- Make the sauce. While the meatballs are baking, combine all the ingredients for the sauce in a small pot over medium heat and bring to a boil, whisking continuously. Once the sauce is boiling, reduce the heat and simmer for 8 to 10 minutes to let the sauce thicken. Make sure to continually stir the sauce.
- Serve and enjoy! Remove any excess grease off the cooked meatballs and toss with the honey sriracha sauce. Serve over brown rice and garnish with extra green onions and sesame seeds, if desired. Enjoy!
What If the Sauce is Too Spicy?
The honey and soy sauce in this recipe really balance out the heat perfectly, but if this sauce is too hot for you, there are a couple things you can do.
- Cut sriracha in half – the easiest thing to do is cut back on half the sriracha sauce as a little bit does go along way.
- Add more soy sauce – not only does this give you more sauce to coat the meatballs, but it will cut the spice. You could also add a little lime juice for more of a tangy flavor.
- Make it sweeter – add in some sweet chili sauce to keep the spice, but sweeten the sauce up a bit. Your taste buds will thank you!
Great for Meal Prep
This honey sriracha meatballs recipe has easy ingredients, is quick to make and great for meal prep! Such a delicious recipe that makes me look forward to my lunch each day when I have these waiting for me. This meatball recipe makes about 40 (1 1/2-inch) meatballs so they’re perfect for my hubby and I to each have about 3 lunches leftover, once we devoured some for dinner of course. I’ve also been asked several times about where I purchased these Pyrex dishes (which I LOVE) for my meal prep bowls and you can find them HERE on Amazon!
I always like to make a big batch of brown rice to serve with these spicy meatballs along with a side of vegetables as the rice really helps to cut the spice from the honey sriracha glaze. Check out my post on how to make perfect brown rice right in your Instant Pot every single time! You could also serve these meatballs over quinoa or even cauliflower rice if you’re watching your carbs. Then just top everything with some green onions and sprinkle on a few sesame seeds and you’ve got a deliciously FILLING, healthy meal all ready to go!
How to Serve Honey Sriracha Meatballs
- As a main dish – serve these tender meatballs over white rice, brown rice, or even cauliflower rice along with side dishes of broccoli, green beans, carrots or other vegetables. Making rice bowls are my favorite way to enjoy this recipe as an easy weeknight dinner.
- With pasta – serve these baked meatballs over pasta, orzo, spaghetti squash or zucchini noodles.
- In a wrap – serve the meatballs in a wrap or lettuce cups along with sliced veggies and this peach mango salsa. Make a double batch of the sauce and drizzle on top of these meatballs.
- As a party appetizer – this delicious meatball recipe makes the perfect appetizer served with toothpicks for your next party! Just make sure to double or triple these cooked meatballs because they are always a huge hit and crowd favorite. You could also use the sauce and make honey sriracha chicken wings for game day!
Prepping and Storage
Make Ahead: These meatballs can easily be prepped ahead of time and stored in the fridge tightly covered for 2 or 3 days before baking. Then when you’re ready to bake, pop them in the oven and make the sauce on the stove as directed. You can also easily prep the sauce ahead of time too! Just reheat in a saucepan right before tossing with the meatballs.
To Store: If you’re planning on storing these meatballs for later, let them cool completely then store then in a sealed, airtight container in your fridge for 3 to 4 days while the sauce itself will last up to 2 weeks.
To Freeze: These meatballs are freezer-friendly too and will last for up to 3 to 4 months frozen. I recommend freezing the sauce separately in a sealed, airtight container. To reheat, simply thaw the meatballs out in the fridge and place them in a skillet on low heat, stirring often, until warmed through. You could also reheat them in the microwave for 1 to 2 minutes.
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More Meatball Recipes
- Mediterranean Chicken Meatballs
- Asian Glazed Turkey Meatballs
- Buffalo Chicken Meatballs
- Cheesy Keto Meatball Casserole
- Cranberry Cocktail Meatballs
More Sriracha Recipes
- Mango Sriracha Chicken Skewers
- Honey Sriracha Salmon in Foil
- Homemade Sriracha Dipping Sauce
- Mango Sriracha Salmon Tacos
- Spicy Tuna Avocado Wrap
Hope you all enjoy these Honey Sriracha Glazed Meatballs! If you love this amazing recipe as much as we do, please leave me ⭐️⭐️⭐️⭐️⭐️ below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!
Honey Sriracha Glazed Meatballs
Ingredients
For the meatballs:
- 2 lbs lean ground turkey
- 1 cup whole wheat panko breadcrumbs
- 2 eggs
- 1/4 cup green onions, chopped
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the sauce:
- 1/4 cup Sriracha
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 1 Tbsp grated fresh ginger
- 3 cloves garlic, minced
- 1/2 teaspoon sesame oil
Instructions
- Preheat oven to 375 degrees F.
- In a large bowl, mix together turkey, breadcrumbs, eggs, green onions, garlic powder and salt/pepper until well combined. Shape mixture into 1 1/2-inch balls (you’ll make roughly 40 balls) and place spaced apart on prepared baking sheets lightly sprayed with cooking spray.
- Bake meatballs for 20 to 25 minutes, or until browned and cooked through.
- While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes (the sauce will start to thicken) then toss with the meatballs.
- Serve immediately over brown rice and top with green onions and a few sesame seeds. Enjoy!
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made these last night and my fiance LOVED them. He said “this is probably one of the best things you’ve made off of the internet” and “these should go in the regular rotation.” I didn’t realize I only had 1 lb of turkey and I made the recipe as is without cutting everything in half and they were still yummy!
Delicious, easy, and fast! Thank you!
I LOVE this recipe. I made these meatballs for my boyfriend and he loved them so much he asked me to make them again. Within the last couple months I have made these meatballs about 5x because they’re that good! I use ground turkey and bobs red mill oats instead of the panko bread crumbs and they taste delicious! Thanks for sharing this recipe!
Hi! I can’t wait to try these they look so yum! Quick (and possibly stupid) question though, when you make them for meal prep for work etc do you then eat them cold or reheat? If the latter how long for? Sorry, I’m new to the whole food prep thing! Thanks in advance! 🙂
I always reheat them 🙂 You can either nuke them in the microwave on 30 second intervals until they are heated to your liking or dump them in a small pot (with the sauce) on your stove top and reheat them on low that way. Up to you!
When you reheat them as meal prep do you have an issue with the meat absorbing too much of the sauce or do you keep them separate until you reheat? I have tried meatballs for meal prep several times and haven’t quite found the sweet spot yet of them tasting as good and keeping their moisture as the week goes on
I keep the sauce on the meatballs for meal prep and the best way I’ve found to reheat them and still keep some moisture is to place a damp paper towel over top of the meatballs when re-heating them in the microwave 🙂 You could always whip up a little extra sauce too if you know you’re going to be meal prepping and like more sauce!
Oh my gosh, these are so yummy! Made them this afternoon for a quick lunch and I’m having a hard time sticking to just 5 meatballs. Thanks for the great recipe 🙂
Hi! Making these right now and realized I have CHIVES and not green onions….do you think chives are okay? Or should i wait and get green onions?
Hi! I would say leave out the chives as they are more of an herb than onion-flavor, but you could finely chop a regular onion if you have one on hand! Or feel free to use some onion powder (about 1/2 teaspoon) if you don’t have a regular one 🙂
These meatballs are the best tasting thing I have ever cooked myself. Super simple and exploding with spicy flavor. Can’t wait to make for friends and family. Thank you!!
I can’t wait to try these! Thank you for the recipe.
These meatballs were delicious when I baked them… But I tried your slow cooker method and there was way too much sauce. I haven’t tried them in the slow cooker again but if I did I would only add an extra half recipe of sauce, definitely not double.
I’m glad you shared this about the slow cooker, that is really helpful! 🙂
Girl- just made these last night and had them for my lunch at work today. Awesome!!!! A little hotter than I’m used to but I might be gettin on the spicy train after all! these are perfectly balanced with hot and sweet and not too saucy! I just found your site -Thank you for the wonderful precise directions and great recipes- now I am going to start my new year off with lots of them !
So glad you enjoyed these Suzanne! Happy New Year!