Spicy Chili Honey Turkey Meatballs (Printer-Friendly)

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

# What You'll Need:

→ For the Meatballs

01 - 1 pound 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

# Method:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly coat with baking spray.
02 - In a large mixing bowl, combine ground turkey, egg, breadcrumbs, minced garlic, green onions, soy sauce, sriracha, black pepper, and salt. Mix gently until just combined, avoiding overmixing to maintain a tender texture.
03 - Dampen your hands lightly and form the mixture into 20 small meatballs. Arrange evenly on the prepared baking sheet.
04 - Bake for 18 to 20 minutes until meatballs are cooked through and lightly browned.
05 - While meatballs bake, 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 slightly thickened. Remove from heat.
06 - Transfer baked meatballs to a large bowl. Pour warm chili honey glaze over meatballs and gently toss to coat evenly.
07 - Transfer meatballs to a serving dish and garnish with sesame seeds and cilantro or green onions. Serve immediately.

# Expert Suggestions:

01 -
  • They're baked, not fried, so your kitchen stays clean and you don't feel guilty about eating four in a row.
  • The sweet and spicy balance means even people who claim they hate heat will sneak another one when they think you're not looking.
  • Turkey keeps them lighter than beef versions, but they're still ridiculously juicy and flavorful.
02 -
  • Don't skip the gentle mixing step, I learned this the hard way when an overmixed batch turned into hockey pucks that no glaze could save.
  • The glaze thickens as it cools, so if you make it ahead, warm it gently before tossing the meatballs or it'll clump instead of coat.
  • Measure your sriracha carefully the first time you make this, because the glaze is supposed to be spicy with a sweet finish, not sweet with a spicy finish.
03 -
  • Use damp hands when forming the meatballs so the mixture doesn't stick to your skin and you can make them all the same size faster.
  • Toast your own sesame seeds in a dry pan for thirty seconds before serving if you want to unlock their nutty flavor and make people ask what makes your version taste different.
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