Spicy Chili Honey Turkey Meatballs (Print Version)

Tender turkey meatballs baked then coated in spicy honey-sriracha glaze. Great appetizer or main dish.

# What You'll Need:

→ Meatballs

01 - 1 lb ground turkey
02 - 1/2 cup breadcrumbs
03 - 1 large egg
04 - 2 green onions, finely chopped
05 - 2 cloves garlic, minced
06 - 2 tablespoons soy sauce
07 - 1 tablespoon sriracha
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Chili Honey Glaze

10 - 1/4 cup honey
11 - 2 tablespoons sriracha
12 - 1 tablespoon soy sauce
13 - 1 tablespoon rice vinegar
14 - 1 teaspoon sesame oil

→ Garnish

15 - Sliced green onions
16 - Sesame seeds

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - In a large bowl, combine ground turkey, breadcrumbs, egg, green onions, garlic, soy sauce, sriracha, salt, and pepper. Mix until just combined without overworking.
03 - Shape the mixture into 20 to 24 small meatballs approximately 1.5 inches each and place on the prepared baking sheet.
04 - Bake for 15 to 18 minutes until meatballs are cooked through and lightly browned.
05 - In a small saucepan over medium heat, combine honey, sriracha, soy sauce, rice vinegar, and sesame oil. Bring to a simmer and cook for 2 to 3 minutes, stirring until slightly thickened.
06 - Remove meatballs from the oven. Toss them gently in the warm chili honey glaze until evenly coated.
07 - Serve immediately, garnished with sliced green onions and sesame seeds as desired.

# Expert Advice:

01 -
  • They're impossibly easy to make but taste like you spent hours in the kitchen perfecting them.
  • The balance of heat and sweetness actually makes people pause mid-bite and ask what you did differently.
  • One batch serves as elegant party food on toothpicks or transforms into a proper dinner over rice.
  • Ground turkey keeps them light without sacrificing that satisfying, sticky glaze situation.
02 -
  • Don't mix the meatball mixture with a hand mixer or food processor—you'll activate the gluten in the breadcrumbs and end up with hockey pucks instead of tender bites.
  • The glaze will thicken more as it cools, so if it looks a bit loose in the pan, that's actually perfect; it'll firm up on the warm meatballs.
  • Sriracha brands vary wildly in heat level, so taste a tiny bit of your glaze before coating everything if you're serving people with unknown spice tolerances.
03 -
  • Parchment paper is genuinely your friend here—it prevents sticking and makes cleanup happen without resentment.
  • If meatballs split or crack while baking, your mixture probably had too much air worked into it; next time, gently pack them more firmly without squeezing.
  • A light brush of sesame oil on the finished dish right before serving adds a professional shine that makes people think you went to culinary school.
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