Spicy Chili Honey Turkey Meatballs (Printer View)

Oven-baked turkey meatballs glazed with sweet-spicy honey-sriracha sauce, perfect for appetizers or rice bowls.

# Components:

→ Meatballs

01 - 1 lb 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

→ 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

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large 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 20-24 small meatballs, approximately 1.5 inches each, and arrange on the prepared baking sheet.
04 - Bake for 15-18 minutes until meatballs are cooked through and lightly browned.
05 - In a small saucepan over medium heat, combine honey, sriracha, soy sauce, rice vinegar, and sesame oil. Bring to a simmer and cook for 2-3 minutes, stirring constantly, until slightly thickened.
06 - Remove meatballs from oven and gently toss them in the warm chili honey glaze until evenly coated.
07 - Transfer to serving platter and garnish with sliced green onions and sesame seeds. Serve immediately as an appetizer or over steamed rice for a main dish.

# Expert Advice:

01 -
  • These bake instead of fry, so your kitchen doesn't smell like a deep fryer for three days afterward.
  • The glaze is pure magic—that honey-sriracha combo hits all the cravings at once, whether you're cooking for yourself or feeding a crowd.
  • High protein, naturally dairy-free, and honestly easier than you'd think to make from scratch.
02 -
  • Do not overmix the meatball mixture—I learned this by making a batch that felt like rubber balls, and it changed everything when I stopped fussing with them.
  • The glaze thickens more as it cools, so if it seems thin when you're tossing, give it thirty seconds and it'll come together beautifully.
03 -
  • Wet your hands slightly when shaping—it prevents sticking and makes rolling faster, which sounds small but saves your sanity.
  • Don't skip the rice vinegar in the glaze; it's the secret that prevents the honey from tasting one-note and cloying.
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