Spicy Chili Honey Turkey Meatballs (Printable Version)

Oven-baked turkey meatballs coated in sweet-spicy honey-sriracha glaze

# What You'll Need:

→ Meatball Base

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 the mixture.
03 - Shape the mixture into 20-24 small meatballs, approximately 1.5 inches each, and place on the prepared baking sheet.
04 - Bake for 15-18 minutes until meatballs are cooked through and lightly browned.
05 - Meanwhile, in a small saucepan over medium heat, combine honey, sriracha, soy sauce, rice vinegar, and sesame oil. Bring to a simmer and cook for 2-3 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.

# Expert Tips:

01 -
  • They hit that addictive sweet-spicy balance that makes you keep eating, even when you meant to stop.
  • Baking instead of pan-frying means less oil splatter and way more free time while they cook.
  • Turkey keeps the protein high and the kitchen from feeling heavy, perfect for eating them straight from the pan or serving over rice.
02 -
  • Cold meatball mixture holds together better, so if your kitchen is warm, refrigerate the mixture for 10 minutes before shaping.
  • Don't shake the baking sheet while they bake—let them sit undisturbed so the bottoms crisp up properly instead of staying pale.
  • The glaze thickens as it cools, so if you make it too thick on the stove, thin it with a teaspoon of water at a time.
03 -
  • Wet your hands before shaping each meatball—it stops the mixture from sticking and makes the whole process faster and less frustrating.
  • Don't skip the sesame oil in the glaze; it's only a teaspoon but it adds a complexity that makes people ask what you did differently.
  • If the glaze splits or looks too thin after simmering, whisk in a tiny bit of cornstarch mixed with water to thicken it back up.
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