Sriracha Ground Turkey Meatballs
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Updated: 03/04/2024
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These Sriracha Meatballs are by far one of the easiest and tastiest meatballs I have ever made!
Some other you might like are my Teriyaki Glazed Salmon, Teriyaki Chicken & Rice Skillet, and Crock Pot Teriyaki Steak Bites!
These juicy Sriracha meatballs are an easy-to-make and flavorful dish made with ground turkey and mixed with a combination of common pantry ingredients to create moist and tender meatballs.
I know it sounds funny to call a meatball moist, but honestly nothing is worse then a dry meatball! These have the perfect combination of ingredients, and tossed in the best glaze, so you can get dinner on the table quickly and know that is will taste delicious too!
Ingredient Notes
(For the full recipe, scroll down to the recipe card below)
- Ground turkey: You need a little bit of fat to give the meatballs moisture and flavor. Choose a 93% lean/7% fat for the best results.
- Sriracha: This iconic spicy condiment adds heat and a distinctive flavor profile to the meatballs. The amount used can be adjusted according to personal preference for spice levels. If you don’t have Sriracha, feel free to use your favorite hot sauce.
- Breadcrumbs: Breadcrumbs help bind the meatballs together and provide a bit of texture. You can use traditional breadcrumbs or Panko. You can opt for a gluten-free alternative like almond flour if preferred, although I have only tested with regular breadcrumbs.
- Garlic: Minced garlic brings a savory depth to the meatballs and complements the other ingredients beautifully.
- Fresh Cilantro: Fresh herbs add brightness and freshness to the meatballs, elevating their flavor profile.
- Fresh ginger: Fresh ginger has a bright and zesty flavor, while the ginger paste that comes prepared in a jar or tube may lack a little bit of that freshness. However, it is very convenient and you can skip the peeling and mincing. Either way, ginger imparts lots of flavor in these meatballs.
Step by Step Directions
(For the full recipe, scroll down to the recipe card below)
- Combine all meatball ingredients together.
- Scoop/roll into balls and bake.
- While they bake, make the sauce.
- That’s IT! 🥳
Expert Tips
- Meatballs are traditionally made with beef or pork which have more fat than ground turkey. By adding in some olive oil, it helps prevent the meatball from becoming dry and helps create a juicy and tender meatball.
- You can simmer the meatballs in the sauce so they can soak up the delicious flavors before you serve. Double the sauce if you like things really saucey!
- Mix Gently: When combining the ingredients, mix the ground chicken and other ingredients gently. Over mixing can lead to dense and tough meatballs. I usually just use my hands to gently mix it all together.
- Cookie scoop: These meatballs can be a bit sticky so it’s helpful to use a cookie scoop. Also, it’s great to use a cookie scoop to create uniform meatballs. This recipe will make ~18 meatballs.
- Try not to let the meatballs bake longer than necessary, it can dry them out.
- Double the recipe: Make a big batch of Sriracha meatballs and freeze them for quick and easy meals in the future.
Storage
- Refrigerate: Allow the meatballs to cool completely at room temperature before storing. Then place them in a container or bag, they can typically be stored in the fridge for up to 3 to 4 days.
- Freezing: Arrange meatballs in a single layer on a baking sheet and place them in the freezer until firm. Once frozen, transfer them to a freezer-safe container or bag, removing as much air as possible to prevent freezer burn. Frozen meatballs can typically be stored for up to 2 to 3 months.
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Sriracha Ground Turkey Meatballs
My Sriracha Ground Turkey Meatballs are a perfect 30 minute weeknight dinner solution. They have the perfect balance of heat and savory goodness. Served with a Sriracha honey glaze (that I am obsessed with!), rice, and broccoli for a balanced meal!
Ingredients
For the meatballs
- 1 lb. ground turkey
- 1/2 cup panko or plain breadcrumbs
- 1 large egg
- 3 cloves garlic, minced or pressed in a garlic press
- 1 Tbsp. fresh cilantro, chopped (or parsley)
- 1 Tbsp. Sriracha
- 1 Tbsp. olive oil
- 1 tsp. soy sauce
- 1 tsp. ginger, fresh or you can use ginger paste for convenience
- 1/2 tsp. onion powder
- 1/2 tsp. kosher
- freshly cracked black pepper
For the sauce
- 1/4 cup soy sauce
- 1/4 cup butter, unsalted
- 1/4 heaping cup honey
- 2 Tbsp. Sriracha (more or less to taste)
- 1 Tbsp. sesame oil
- 1 Tbsp. rice vinegar
- 1 tsp. ginger (minced if using fresh or ginger paste)
- 3 cloves minced garlic or pressed in a garlic press
- green onions and sesame seeds for serving, optional
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
For the meatballs
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. If you don't have any parchment paper, spray baking sheet with non-stick cooking spray.
- Add all of the ingredients for the meatballs together in a large mixing bowl.1 lb. ground turkey, 3 cloves garlic, minced or pressed in a garlic press, 1 large egg, 1 Tbsp. fresh cilantro, chopped, 1 Tbsp. Sriracha, 1 tsp. soy sauce, 1 tsp. ginger, fresh or you can use ginger paste for convenience, 1/2 tsp. onion powder, 1/2 cup panko or plain breadcrumbs, 1 Tbsp. olive oil, 1/2 tsp. kosher, freshly cracked black pepper
- Mix ingredients together, being careful not to over mix. The mixture should be moist and able to form together into meatballs, I recommend using a 2 Tbsp. cookie scoop to keep meatballs a uniform size.
- Place the meatballs onto the prepared baking sheet. Will yield ~16 meatballs depending on the size you make them.
- Bake for ~15 minutes, or until fully cooked. (165°F for ground turkey)
For the sauce
- While the meatballs are baking, you can make the sauce. In a medium saucepan or skillet over medium heat, combine all ingredients together. Bring the sauce to a gentle boil then down to a simmer. Simmer until sauce thickens into more of a glaze consistency, it can take ~5-10 minutes to reduce.1/4 cup soy sauce, 1/4 cup butter, unsalted, 1/4 heaping cup honey, 2 Tbsp. Sriracha (more or less to taste), 1 Tbsp. sesame oil, 1 Tbsp. rice vinegar, 1 tsp. ginger (minced if using fresh or ginger paste), 3 cloves minced garlic or pressed in a garlic press
- You can add the meatballs to the sauce, or keep it on the side.
- Serve with rice and veggie of choice and garnish with green onions, sesame seeds, and they sauce. Enjoy!green onions and sesame seeds for serving, optional
Video
Notes
- Storage: Allow the meatballs to cool completely at room temperature before storing. Then place them in a container or bag and they can typically be stored in the fridge for up to 3 to 4 days.
- If you feel like your sauce isn’t turning into a glaze, you can add a touch more honey and continue to allow it to simmer and reduce.
Nutrition Information
Serving: 2meabtalls, Calories: 125kcal (6%), Carbohydrates: 6g (2%), Protein: 12g (24%), Fat: 6g (9%), Saturated Fat: 2g (13%), Sodium: 370mg (16%)
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
This was really tasty. Meatballs were moist. I had all these ingredients on hand and I was able to make something different and delicious. I added the meatballs to the sauce and served with a salad next day for lunch. I think letting the meatballs sit in the sauce overnight kicked up the taste a notch.
Thank you so much, Amy! That’s a great tip about letting them sit in the sauce overnight! Yummmm!
Delicious and easy… loved it.
thank you so much Brian!
I made these and my son and I both loved them! Great flavor and the meatballs were moist. The sauce had the perfect flavor! We will make these often!
So happy you enjoyed them 🙂 thank you Melinda!
How come you’ve changed the recipe, the meatballs had ground oats in and the sauce had orange juice in when we’ve made them before?
Hello! Yes, this recipe was recently updated. You can use oats instead of the breadcrumbs. As far as the orange juice, you can also add a splash into the sauce and adjust the honey.
This was absolutely delicious. I’m kind of a spice wuss, so may do 1tbsp of sriracha in the sauce next time, but it didn’t stop me from enjoying today!
so glad you liked it Shannon! thank you 🙂
Wow!
We loved these! They will be a regular at my house!
OMG. These are delectable. The sauce!!! 5 Stars!!
Any tips on how to get sauce to thicken?? I’ve made this a ton but can never get the sauce to thicken.
Hi Elizabeth! Thank you for making this recipe! Are you adding in the cornstarch slurry? You can try mixing 2 Tbsp. cornstarch to 1/4 cup water to see if an additional tablespoon cornstarch can help to thicken it more to your liking. I hope this helps! xo, Tawnie
Loved it! So delicious…. little spicy kick but it was great!
Thank you so much Amanda! 🙂
Moist meatballs. Great recipe. Family loved it!
SO great to hear Tiffany – thank you so much!