These Honey Sriracha Glazed Meatballs are sweet, spicy, and packed with bold flavor in every bite. Made with lean ground turkey and coated in a sticky honey sriracha glaze, they come together in under 30 minutes and are perfect for busy weeknights or weekly meal prep.

Why You’ll Love This Recipe

These meatballs are bursting with the perfect balance of sweet heat. The honey adds natural sweetness while the sriracha delivers a bold kick without overpowering the dish.

They are baked instead of fried, making them lighter yet still incredibly juicy and tender.

The recipe is simple, uses pantry-friendly ingredients, and comes together quickly for an easy dinner solution.

They are excellent for meal prep and reheat beautifully for lunches throughout the week.

This versatile recipe can be served over rice, in wraps, with pasta, or even as a party appetizer.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the meatballs:

2 pounds lean ground turkey
1 cup whole wheat panko breadcrumbs
2 large eggs
1/4 cup green onions, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper

For the sauce:

1/4 cup sriracha sauce
3 tablespoons reduced-sodium soy sauce
3 tablespoons rice vinegar
3 tablespoons honey
1 tablespoon freshly grated ginger
3 cloves garlic, minced
1/2 teaspoon sesame oil

Directions

Preheat your oven to 375°F (190°C). Lightly coat a large baking sheet with nonstick cooking spray or line it with parchment paper.

In a large mixing bowl, combine the ground turkey, breadcrumbs, eggs, chopped green onions, garlic powder, salt, and black pepper. Mix until just combined, being careful not to overwork the meat.

Using a small cookie scoop or your hands, form the mixture into 1 1/2-inch meatballs. You should get approximately 40 meatballs. Arrange them evenly spaced on the prepared baking sheet.

Bake for 20 to 25 minutes, or until browned and fully cooked through. The internal temperature should reach 165°F (74°C).

While the meatballs are baking, prepare the sauce. In a small saucepan over medium heat, combine the sriracha, soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sesame oil. Whisk continuously and bring the mixture to a gentle boil.

Reduce the heat and let the sauce simmer for 8 to 10 minutes, stirring frequently, until it slightly thickens into a glossy glaze.

Once the meatballs are cooked, remove them from the oven and carefully drain any excess grease. Transfer the meatballs to a large bowl and toss with the warm honey sriracha sauce until evenly coated.

Serve immediately over brown rice, white rice, quinoa, or vegetables. Garnish with additional green onions or sesame seeds if desired.

Servings and timing

Prep time: 10 minutes
Cook time: 20–25 minutes
Total time: Approximately 30 minutes

Servings: 8 servings (about 5 meatballs per serving)
Yield: Approximately 40 meatballs

Variations

For a milder version, reduce the sriracha to 2 tablespoons and add an extra tablespoon of honey.

To make the sauce thicker, whisk 1 to 2 teaspoons of cornstarch with a tablespoon of water and stir it into the simmering sauce.

You can substitute ground chicken for turkey if preferred.

For a gluten-free option, use gluten-free breadcrumbs and tamari instead of soy sauce.

Add finely shredded carrots or chopped cilantro to the meatball mixture for extra flavor and texture.

Storage/Reheating

To store: Allow the meatballs to cool completely. Store them in an airtight container in the refrigerator for up to 4 days. The sauce can be stored separately for up to 2 weeks in the refrigerator.

To freeze: Place cooled meatballs in a freezer-safe airtight container and freeze for up to 3 months. For best results, freeze the sauce separately.

To reheat: Thaw frozen meatballs overnight in the refrigerator. Reheat in a skillet over low heat until warmed through, stirring occasionally. You may also microwave them for 1 to 2 minutes, stirring halfway through for even heating.

FAQs

Can I use ground chicken instead of turkey?

Yes, ground chicken works perfectly as a substitute and will produce similarly tender and flavorful meatballs.

How do I know when the meatballs are fully cooked?

Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).

Can I make these meatballs ahead of time?

Yes, you can shape the meatballs and refrigerate them for up to 2 to 3 days before baking.

Is this recipe very spicy?

The spice level is moderate. You can reduce the sriracha if you prefer a milder flavor.

Can I air fry these meatballs?

Yes, air fry at 375°F for about 12 to 15 minutes, shaking halfway through, until fully cooked.

What can I serve with honey sriracha meatballs?

They pair well with brown rice, white rice, quinoa, steamed broccoli, green beans, or cauliflower rice.

Can I use bottled minced garlic and ginger?

Yes, bottled versions work well if fresh ingredients are not available.

How can I make the sauce sweeter?

Add an extra tablespoon of honey or a small amount of sweet chili sauce.

Can I double this recipe?

Absolutely. Simply double all ingredients and use two baking sheets to avoid overcrowding.

Are these meatballs good for meal prep?

Yes, they store and reheat very well, making them ideal for weekly lunch or dinner preparation.

Conclusion

Honey Sriracha Glazed Meatballs are the perfect combination of sweet, spicy, and savory flavors in one easy, satisfying dish. Baked for a lighter touch and coated in a sticky homemade glaze, they make a quick dinner solution and an excellent meal prep option. Whether served over rice, tucked into wraps, or enjoyed as an appetizer, these flavorful meatballs are guaranteed to become a regular favorite in your kitchen.

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