Honey Sriracha Meatballs

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These Honey Sriracha Meatballs are the kind of sweet, sticky, high-protein comfort food that makes weeknight dinners feel like a treat. The oven does most of the work while the sauce comes together in minutes, giving you bold Asian-inspired flavor without standing over a hot stove. They’re the kind of recipe your family will ask for on repeat.

Why This Recipe Works

• Baking the meatballs in the oven keeps cleanup minimal and gives you consistent results every time, with no need to stand over a pan stirring.
• The sauce hits the perfect balance of sweet and spicy, with honey mellowing out the sriracha heat while soy sauce adds that deep umami backbone.
• Using lean ground meat keeps the protein high without sacrificing the tender, juicy texture you want in a good meatball.
• Simmering them covered in the sauce lets everything meld together, so each bite is coated and flavorful all the way through.

Ingredients

• Ground Turkey, Beef, or Chicken. The base of these meatballs, and you can swap whichever lean ground meat you have on hand or prefer.
• Egg. Binds everything together so the meatballs hold their shape while baking.
• Breadcrumbs. Adds structure and keeps the meatballs tender instead of dense.
• Onion Powder. Adds savory depth without the bulk of fresh onion, which can throw off the meatball texture.
• Garlic Powder. Complements the onion powder and builds a solid flavor foundation for the meatballs.
• Salt. Brings out the natural flavor of the meat and balances the spice from the sriracha.
• Black Pepper. A light touch of pepper rounds out the seasoning without adding any heat.
• Sriracha Sauce. The main driver of spice in the sauce, giving it that signature kick. Yellowbird Classic Blue Agave Sriracha
• Honey. Balances the heat with natural sweetness and helps the sauce glaze onto the meatballs.
• Low Sodium Soy Sauce. Adds salty umami depth that ties the whole sauce together.
• Rice Vinegar. A splash of brightness that keeps the sauce from feeling too heavy or one-note.
• Sesame Seed Oil. Adds that nutty, toasted aroma that makes the sauce taste like it came from your favorite takeout spot.
• Minced Garlic. Fresh garlic flavor in the sauce that goes beyond what powder alone can deliver. Spice World Squeezable Minced Garlic
• Minced Ginger. Bright, slightly spicy warmth that pairs perfectly with both the sriracha and honey. Spice World Squeezeable Premium Ground Ginger
• Cornstarch. Thickens the sauce so it clings to the meatballs instead of running off.
• Water. Blends with the cornstarch to create a smooth slurry that thickens the sauce without lumps.
• Toasted Sesame Seeds. Adds a subtle crunch and nutty finish when sprinkled on top.
• Green Onions. A fresh, mild onion bite that adds color and a clean contrast to the rich, saucy meatballs.

Why You’ll Love This Recipe

• Packed with high protein to support your fitness goals while still tasting like the kind of comfort food you crave on a Friday night.
• Most of the work happens in the oven, so you can set it and focus on getting the rest of dinner ready.
• The sweet and spicy sauce is bold enough to feel like takeout but made with ingredients you already have in your pantry.
• Easy to scale up for meal prep or double the batch so you have leftovers for lunch the next day.
• Flexible with whatever ground meat you have on hand, making it a practical recipe for busy weeks when your schedule changes last minute.
• Simple enough for weeknight cooking but impressive enough to serve when friends come over.

What To Serve This Recipe With

• Steamed Jasmine Rice
• Stir-Fried Broccoli and Bell Peppers
• Cauliflower Rice for a lower-carb option
• Edamame Salad with Sesame Dressing
• Cucumber Noodle Salad with Rice Vinegar. Or if you want to switch things up entirely, the Asian Lettuce Wrap and Sweet Potato BBQ Shepherd’s Pie are both great options for pairing with these meatballs.

Recipe Variations

• Ground Chicken or Beef. Swap turkey for lean ground chicken or beef depending on what your grocery store has on sale.
• Spicier Version. Double the sriracha in the sauce or add a pinch of red pepper flakes to the meatball mix if you like more heat.
• Sweeter Glaze. Add a tablespoon of brown sugar to the sauce for a stickier, caramelized finish that mimics restaurant-style meatballs.
• More Ginger and Garlic. Ramp up both to two teaspoons each for a more aromatic, bold flavor profile.
• Hoisin Twist. Stir a tablespoon of hoisin sauce into the mixture for a deeper, slightly smoky sweetness. If you want another meatball option, check out the Keto Turkey Meatballs or the Air Fryer Parmesan-crusted Meatballs.

Tips

FAQs

Equipment Needed

• GoodCook Everyday Nonstick Steel Baking Sheet, 17 x 11-Inch
• Mixing Bowl
• Skillet
• OXO Good Grips Medium Cookie Scoop

Recipe

Honey Sriracha Meatballs

These Honey Sriracha Meatballs deliver a perfect sweet and spicy kick with lean ground turkey or chicken, coated in a sticky sriracha-honey glaze for a high-protein meal that’s quick enough for busy weeknights.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 35 minutes mins

Rest Time 5 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Appetizers

Cuisine: Other world cuisine

Calories: 75

Ingredients Method Video Notes

Ingredients

  

Meatballs

• 1 pound 93/7 ground turkey/beef
• 1 large egg
• 1/2 cup breadcrumbs
• 1 tablespoon sriracha
• 2 teaspoons onion power
• 2 teaspoons garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Sauce

• 2 tablespoons sriracha sauce
• 2 tablespoons honey
• 2 tablespoons low sodium soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame seed oil
• 1 teaspoon minced garlic
• 1 teaspoon minced ginger
• 2 teaspoons water
• 1 teaspoon corn starch

Garnish

• Toasted sesame seeds
• Green onions

Directions

 

1. Preheat the oven to 375 F.
2. In a large mixing bowl, combine the turkey, egg, breadcrumbs, garlic, scallion, salt, and black pepper.
3. Mix until fully incorporated, but do not overmix.Form into uniformly sized balls, about 1-inch in diameter or 3/4 ounce each. Place the meatballs onto two foil-lined baking sheets. It should make about 20 meatballs.
4. Bake on 375F for 20 to 25 minutes, until cooked through (internal temperature of 165 F).
5. In a bowl, combine the Sriracha sauce, honey, soy sauce, rice vinegar, sesame oil, ginger, and garlic.
6. Add to a sauce pan and heat it up on medium low heat while stirring occasionally.
7. Add your cooked meatballs into the sauce and coat them fully in the sauce. Leave the meatball in the pan and repeat the process until all of your meatballs are in the pan.
8. Cook for about 5-10 minutes with a lid.
9. Finish by garnishing with sesame seeds.

Video

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop with a splash of water to keep them moist.

Nutrition Facts