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Honey sriracha meatballs recipe card – high-protein sweet and spicy dinner from Flexible Feasts

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.
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Prep Time 20 minutes
Cook Time 35 minutes
Rest Time 5 minutes
Total Time 1 hour
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.