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!
Servings 16 meatballs
Calories 125kcal
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 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
- 2 Tbsp. butter, unsalted
- green onions and sesame seeds for serving, optional
- 1 Tbsp. cornstarch + 2 Tbsp. water, to thicken sauce
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 (except the butter) together. Remove from heat and whisk in the butter to create a silky smooth finished sauce. Return to heat and add a cornstarch slurry: In a small bowl, whisk together the cornstarch and cold water until smooth. While whisking, slowly pour the cornstarch slurry into the simmering sauce. Continue to cook, stirring frequently, for 1-2 minutes, or until the sauce thickens and becomes glossy.1/4 cup soy sauce, 2 Tbsp. 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. Or try adding the cornstarch slurry I mentioned.
- Due to comments about the sauce separating, I decreased the butter and added it in at the end. The butter at the end makes a silky smooth sauce without separating.
Nutrition
Serving: 2meabtalls | Calories: 125kcal | Carbohydrates: 6g | Protein: 12g | Fat: 6g | Saturated Fat: 2g | Sodium: 370mg