Spicy Chili Honey Turkey Meatballs (Print Version)

Tender oven-baked turkey meatballs coated in a sweet and spicy honey-chili glaze

# What You'll Need:

→ For the Meatballs

01 - 1 pound ground turkey
02 - 1 large egg
03 - 0.5 cup breadcrumbs
04 - 2 garlic cloves, minced
05 - 2 green onions, finely chopped
06 - 1 tablespoon soy sauce
07 - 1 teaspoon sriracha
08 - 0.5 teaspoon ground black pepper
09 - 0.5 teaspoon salt

→ For the Chili Honey Glaze

10 - 3 tablespoons honey
11 - 2 tablespoons sriracha
12 - 1 tablespoon soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon sesame oil

→ Garnish

15 - 1 tablespoon sesame seeds
16 - 2 tablespoons fresh cilantro or green onions, chopped

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - In a large mixing bowl, combine ground turkey, egg, breadcrumbs, minced garlic, chopped green onions, soy sauce, sriracha, black pepper, and salt. Mix gently until just combined, taking care not to overwork the mixture.
03 - Dampen your hands with water and form the mixture into approximately 20 uniform meatballs. Arrange them in a single layer on the prepared baking sheet with even spacing.
04 - Bake for 18 to 20 minutes until meatballs are cooked through and lightly browned on the exterior.
05 - While meatballs cook, combine honey, sriracha, soy sauce, rice vinegar, and sesame oil in a small saucepan. Bring to a gentle simmer over medium-low heat, stirring occasionally for 2 to 3 minutes until the mixture thickens slightly. Remove from heat.
06 - Transfer the cooked meatballs to a large bowl. Pour the warm chili honey glaze over the meatballs and toss gently to coat evenly.
07 - Plate immediately and garnish with sesame seeds and fresh cilantro or green onions. Serve warm.

# Expert Advice:

01 -
  • They're ready in under 45 minutes and require zero babysitting once they hit the oven.
  • The glaze strikes that perfect balance where sweet and spicy feel like they were always meant to be together.
  • Ground turkey keeps them lighter than beef versions, but the meatballs stay incredibly juicy and full of flavor.
  • Works as a weeknight dinner over rice, a party appetizer that disappears faster than you can refill the plate, or even a next-day lunch situation.
02 -
  • Don't skip the parchment paper; the meatballs will stick and you'll spend 10 minutes scraping the pan instead of eating.
  • The sriracha in both the meat mixture and the glaze work together—if you reduce one, adjust the other so the heat stays balanced.
  • Wet hands make all the difference when forming the meatballs; dry hands lead to frustration and a sticky kitchen mess.
03 -
  • Use a cookie scoop or small ice cream scoop to form meatballs in the same size, so they cook evenly without some done and others raw.
  • Sesame oil is strong—resist the urge to add more than a teaspoon because it'll overpower everything else.
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