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!

Course Appetizer

Cuisine American

Keyword appetizer, easyappetizer, groundturkey, meatballs, sriracha, teriyakisauce

Prep Time 20

Cook Time 15

Total Time 35

Servings meatballs

Calories 125kcal

Author Tawnie Graham of Kroll's Korner

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

US Customary - Metric

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