Spicy Chili Honey Turkey Meatballs (Printable)

Juicy turkey meatballs glazed with sticky honey-sriracha sauce, ready in 40 minutes.

# What You Need:

→ For the Meatballs

01 - 1 pound ground turkey
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 green onions, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons soy sauce
07 - 1 tablespoon sriracha
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ For the Chili Honey Glaze

10 - 1/4 cup honey
11 - 2 tablespoons sriracha
12 - 1 tablespoon soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon sesame oil

→ Garnish

15 - Sliced green onions
16 - Sesame seeds

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine ground turkey, breadcrumbs, egg, green onions, garlic, soy sauce, sriracha, salt, and pepper. Mix until just combined without overworking the mixture.
03 - Form the mixture into 20 to 24 small meatballs approximately 1.5 inches in diameter and arrange on the prepared baking sheet.
04 - Bake for 15 to 18 minutes until meatballs are cooked through and lightly browned.
05 - While meatballs bake, combine honey, sriracha, soy sauce, rice vinegar, and sesame oil in a small saucepan over medium heat. Bring to a simmer and cook for 2 to 3 minutes, stirring occasionally, until slightly thickened.
06 - Remove meatballs from oven and gently toss them in the warm chili honey glaze until evenly coated.
07 - Transfer to a serving platter and garnish with sliced green onions and sesame seeds if desired. Serve immediately as appetizers or over steamed rice or noodles.

# Expert Tips:

01 -
  • They're ready in under an hour and somehow taste like you spent all day cooking.
  • The glaze hits that perfect sweet-spicy-savory trifecta that makes people ask for your secret.
  • Turkey keeps them light but the sauce makes them feel indulgent, so you can eat more without guilt.
  • They work equally well as party appetizers or served over rice when you need actual dinner.
02 -
  • Don't overwork the meat mixture or you'll end up with dense, rubbery meatballs instead of tender ones—mix just until everything is combined and call it done.
  • The glaze thickens as it cools, so if you're making it ahead, thin it with a splash of water or soy sauce before tossing with the meatballs.
  • Taste the glaze before serving and adjust the heat level—sriracha varies in intensity between brands, and you want it to be your version of perfect.
03 -
  • Use a cookie scoop instead of your hands to shape meatballs uniformly—they cook at the same rate and look more polished than hand-rolled versions.
  • Let the glaze cool for exactly one minute before coating the meatballs so the honey doesn't completely solidify and make them gluey.
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