Spicy Chili Honey Turkey Meatballs (Print)

Tender turkey meatballs coated in a sticky sweet-spicy honey sriracha glaze

# Components:

→ For the Meatballs

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

→ For the Chili Honey Glaze

10 - 3 tablespoons honey
11 - 2 tablespoons sriracha
12 - 1 tablespoon soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon sesame oil

→ Garnish

15 - 1 tablespoon sesame seeds
16 - 2 tablespoons chopped cilantro or green onions

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - In a large bowl, combine ground turkey, egg, breadcrumbs, minced garlic, green onions, soy sauce, sriracha, black pepper, and salt. Mix until just combined without overmixing to maintain tender texture.
03 - Using damp hands to prevent sticking, form mixture into 20 small meatballs approximately 1.5 inches in diameter. Arrange evenly spaced on prepared baking sheet.
04 - Bake for 18 to 20 minutes until meatballs are cooked through with light browning on exterior.
05 - In a small saucepan, combine honey, sriracha, soy sauce, rice vinegar, and sesame oil. Heat over medium-low heat, stirring occasionally, for 2 to 3 minutes until slightly thickened. Remove from heat.
06 - Transfer cooked meatballs to a large bowl. Pour warm chili honey glaze over meatballs and toss gently to coat evenly.
07 - Serve immediately garnished with sesame seeds and cilantro or green onions if desired. Pair with steamed rice, lettuce wraps, or serve as party appetizer.

# Expert Advice:

01 -
  • These meatballs come together in less than an hour, making them perfect when you need something impressive without the stress.
  • The glaze is where the magic happens, balancing heat and sweetness in a way that keeps people coming back for bites.
  • Turkey keeps them light and lean, but nobody notices because the sauce makes everything feel indulgent.
02 -
  • Don't overmix the meatball mixture or they become rubbery instead of tender—this is the one mistake that changes everything, and I learned it the hard way.
  • The glaze thickens as it cools, so if you make it too far ahead, it becomes more like a coating than a glaze, which is still delicious but feels different.
03 -
  • Use a cookie scoop to make all your meatballs the same size so they finish cooking at exactly the same moment.
  • If your glaze seems too thin after simmering, let it reduce for another minute or two, but watch it carefully because it can go from perfect to sticky quickly.
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