Honey Sriracha Glazed Turkey Meatballs Recipe
These Honey Sriracha Glazed Meatballs are a flavorful and healthy twist on the classic meatball recipe, featuring lean ground turkey baked to perfection and coated in a tangy, sweet, and spicy glaze made from honey, Sriracha, soy sauce, rice vinegar, ginger, and garlic. Perfect as a main dish served over brown rice or as a party appetizer.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings (approximately 40 meatballs)
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Ingredients
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
Honey Sriracha Sauce
- 1/4 cup Sriracha
- 3 tablespoons reduced-sodium soy sauce
- 3 tablespoons rice vinegar
- 3 tablespoons honey
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 1/2 teaspoon sesame oil
Instructions
- Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the meatballs.
- Prepare the meatball mixture: In a large bowl, thoroughly combine the lean ground turkey, whole wheat panko breadcrumbs, eggs, chopped green onions, garlic powder, salt, and black pepper. Mix until well combined ensuring even distribution of ingredients.
- Shape and arrange meatballs: Form the mixture into approximately 1 1/2-inch meatballs, yielding about 40 meatballs. Arrange them spaced apart on baking sheets lightly coated with cooking spray to prevent sticking.
- Bake the meatballs: Place the baking sheets in the preheated oven. Bake for 20 to 25 minutes, or until the meatballs are browned on the outside and cooked through to an internal temperature of 165°F (74°C).
- Make the honey sriracha glaze: While the meatballs are baking, combine Sriracha, reduced-sodium soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sesame oil in a small saucepan. Bring to a boil over medium heat, whisking continuously to blend flavors.
- Simmer the sauce: Reduce heat to low and simmer the sauce gently for 8 to 10 minutes, stirring frequently until it thickens slightly to a glaze consistency.
- Coat meatballs with glaze: Once meatballs are cooked, transfer them to a large bowl and toss with the warm honey sriracha sauce until evenly coated.
- Serve: Enjoy the glazed meatballs immediately over brown rice, garnished with additional chopped green onions and a sprinkle of sesame seeds if desired.
Notes
- For a gluten-free version, substitute whole wheat panko breadcrumbs with gluten-free breadcrumbs.
- Use a cooking thermometer to ensure meatballs reach a safe internal temperature of 165°F (74°C).
- If you prefer less spice, reduce the amount of Sriracha or omit it altogether.
- The glaze can be made ahead and refrigerated; reheat gently before tossing with meatballs.
- Leftover meatballs can be stored in an airtight container in the refrigerator for up to 3 days.