Spicy Honey Sriracha Glazed Meatballs

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Spicy. Meaty. Sweet. Tasty. Easy.


I love having these meatballs to go – put them in a tupperware with some of our spicy cucumber salad and you’ll have a one-two punch of tasty and zingy. These are also great on top of a bed of cauliflower rice.

They are also good with less heat, so don’t be afraid of trying these if you aren’t a huge fan of hot – just cut the back on your sriracha and ginger.


  • For the meatballs
  • 2 lb. lean ground turkey
  • 1 cup whole wheat panko breadcrumbs
  • 2 eggs
  • ¼ cup green onions, chopped
  • ½ tsp. garlic powder
  • ½ tsp. salt
  • ½ tsp. black pepper
  • For the Sauce
  • ¼ cup Sriracha (more or less to taste)
  • 6 Tbsp reduced-sodium soy sauce
  • 2 Tbsp rice vinegar
  • 6 Tbsp honey
  • 2 Tbsp grated fresh ginger
  • 6 cloves garlic, minced
  • 1 Tbsp toasted sesame oil


  1. Preheat oven to 375 degrees F.
  2. In a large bowl, mix together turkey, breadcrumbs, eggs, green onions, garlic powder and salt/pepper until well combined. Shape mixture into 1½-inch balls (you’ll make roughly 40 balls) and place spaced apart on prepared baking sheets lightly sprayed with cooking spray.
  3. Bake meatballs for 20 to 25 minutes, or until browned and cooked through.
  4. While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes (the sauce will start to thicken) then toss with the meatballs.
  5. Serve with cauli rice or chopped veg.

Enjoy all!