Spicy Chili Honey Turkey Meatballs (Printable)

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

# What You'll Need:

→ For the Meatballs

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

# 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 bowl, combine ground turkey, egg, breadcrumbs, garlic, green onions, soy sauce, sriracha, black pepper, and salt. Mix until just combined without overmixing.
03 - Using damp hands, form the mixture into 20 small meatballs and arrange them evenly on the prepared baking sheet.
04 - Bake for 18 to 20 minutes, or until the meatballs are cooked through and lightly browned.
05 - In a small saucepan, combine honey, sriracha, soy sauce, rice vinegar, and sesame oil. Bring to a gentle simmer over medium-low heat, stirring occasionally, for 2 to 3 minutes until slightly thickened. Remove from heat.
06 - Once the meatballs are done, transfer them to a large bowl. Pour the warm chili honey glaze over the meatballs and toss gently to coat evenly.
07 - Serve immediately, garnished with sesame seeds and cilantro or green onions if desired.

# Expert Advice:

01 -
  • They're light enough to feel healthy but satisfying enough that nobody notices they're made with turkey instead of beef.
  • The honey-sriracha glaze hits that sweet and spicy balance that keeps you reaching for one more.
  • Baking instead of pan-frying means less mess and more time to actually enjoy your evening.
  • They work equally well as a weeknight dinner, party appetizer, or next-day office lunch.
02 -
  • Don't overmix the meatball mixture—I learned this the hard way when a batch turned out tight and almost rubbery. A light hand makes all the difference in keeping them tender.
  • Damp hands when rolling make the process so much easier and less frustrating than working with dry hands.
03 -
  • Room-temperature ingredients mix more evenly and keep the meatballs from becoming dense or tough.
  • If your glaze seems too thick after simmering, thin it with a teaspoon of water at a time rather than rushing and making it too thin.
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