Honey Sriracha Glazed Meatballs

If you love sweet and spicy, these Honey Sriracha Glazed Meatballs are made for you! Bursting with flavor, they come together in under 30 minutes and are perfect for meal prepping your week with ease.

I’ve been making these honey sriracha turkey meatballs for years, and honestly, they never disappoint! Juicy turkey meatballs smothered in a perfect blend of sweet and spicy sauce—that’s the magic mix of sriracha, soy sauce, fresh ginger, honey, and garlic. Seriously, so. dang. good. Sriracha is basically a staple in our kitchen (I drizzle it on basically everything), and it’s the star in this sauce because it gives a great heat without being overpowering. These honey sriracha meatballs always disappear fast at dinner.

Instructions 

• First, heat your oven to 375°F.
• In a big bowl, mix up the turkey, breadcrumbs, eggs, green onions, garlic powder, salt, and pepper until everything is just combined. Roll the mixture into 1 1/2-inch balls—this should make about 40 meatballs. Pop them on baking sheets sprayed lightly with cooking spray, making sure they have some room.
• Bake those meatballs for 20 to 25 minutes, till they’re golden brown and cooked through.
• While they’re baking, whip up the sauce by combining all the sauce ingredients in a small saucepan. Bring it to a boil over medium heat, whisking constantly, then lower the heat and let it simmer for 8 to 10 minutes until it thickens slightly. Toss the meatballs in the sauce to coat perfectly.
• Serve these honey sriracha meatballs over brown rice, sprinkle with a bit more green onion and some sesame seeds to finish. Yum!

Nutrition

Serving: 5 meatballs | Calories: 296 kcal | Carbohydrates: 18.7 g | Protein: 26.9 g | Fat: 10.8 g | Saturated Fat: 3.2 g | Sodium: 648.9 mg | Fiber: 1.4 g | Sugar: 9 g

Nutrition info is an estimate, so use it as a general guide.

Like this? Drop a comment below!

Love this recipe?
Share it with your friends!

As a proud foodie and health fan, I love proving that cooking healthy can be simple and fun. Use the meal guide above to get new dinner ideas or take a peek at the dietary guides nearby to find meals just right for you!

Hey there! You’re about to whip up something sweet, spicy, and savory—all wrapped into tender turkey meatballs smothered with a sticky honey sriracha glaze. These come together quick, bake in the oven (no frying needed), and are fantastic for busy weeknights, meal prep, or even as a tasty party snack.

You’ll spend just about 10 minutes prepping, then 25 minutes baking and simmering the sauce (roughly 35 minutes total). This recipe yields about 40 meatballs, enough for around 8 servings. The sauce blends sriracha, soy, rice vinegar, honey, garlic, and fresh ginger—all balanced so you get a nice kick without overwhelming heat.

Below, you’ll find the full list of ingredients and easy, step-by-step instructions, plus handy tips for substitutions, keeping those meatballs juicy, serving ideas, and storage/make-ahead advice so this can become a regular favorite.

• Flavor profile: sweet, tangy, mildly spicy, and gloriously sticky.
• Method: baked for healthier, hands-off cooking.
• Quick win: perfect for weeknight dinners, meal prep, or appetizers.

What Makes Them Irresistible

• The honey sriracha sauce is out of this world—just the right touch of sweet and spicy, with no refined sugar in sight.
• These meatballs bake in the oven—no frying messes or fuss.
• Best of all? You can make this entire meal in under 30 minutes!

• It’s a super simple recipe that delivers juicy, flavorful meatballs perfect for a quick dinner fix.

Ingredients and Swap Options

• 2 lbs lean ground turkey
• 1 cup whole wheat panko breadcrumbs
• 2 eggs
• 1/4 cup green onions, chopped
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup Sriracha
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons honey
• 1 Tbsp grated fresh ginger
• 3 cloves garlic, minced
• 1/2 teaspoon sesame oil

How to Make the Meatballs

1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine ground turkey, whole wheat panko breadcrumbs, eggs, chopped green onions, garlic powder, salt, and black pepper until just combined.
3. Form the mixture into 1½-inch meatballs (about 40).
4. Place meatballs on baking sheets lined with parchment or sprayed with nonstick spray, spacing them apart.
5. Bake meatballs 20–25 minutes until browned and the internal temperature reaches 165°F (74°C).
6. While meatballs bake, combine Sriracha, reduced-sodium soy sauce, rice vinegar, honey, grated fresh ginger, minced garlic, and sesame oil in a small saucepan.
7. Bring the sauce to a boil over medium heat, whisking constantly.

8. Lower the heat and simmer the sauce 8–10 minutes, stirring, until slightly thickened.

   
9. Drain any excess grease from the baked meatballs.
10. Toss the meatballs in the honey sriracha sauce until evenly coated.

Pro Tips for Juicy Meatballs

Here are some tried-and-true tips to make sure your meatballs stay juicy, flavorful, and cook perfectly every time.

• Mix gently. Combine ingredients just enough to come together. Overmixing ground turkey makes meatballs tough and dense.
• Same size, same cook. Use a scoop or measure so all your meatballs are about 1½-inch. This helps them bake evenly and finish together.
• Sticky hands? No problem. Wet your hands or lightly oil your scoop before rolling to keep the mixture from sticking.
• Check the temp. Don’t just rely on time. Use a meat thermometer to hit 165°F (74°C) for safe, juicy meatballs.
• Keep it juicy. Lean turkey can dry out, so feel free to add a tablespoon of olive oil or plain Greek yogurt, or swap up to 25% of turkey for ground pork for extra moisture.
• Crunchy edges. For a crispy finish, bake the meatballs on a wire rack over a sheet pan or broil for 1–2 minutes at the end—just watch so they don’t burn.
• Thicker sauce. Mix 1-2 teaspoons of cornstarch or arrowroot with a tablespoon cold water and whisk into simmering sauce until it reaches your preferred thickness.
• Tone down the heat. If the spice’s too much, reduce sriracha, add extra honey, or balance with more soy sauce or rice vinegar. Fresh cucumber or plain yogurt on the side can soothe the palate too.
• Make ahead & freeze. You can form meatballs up to 3 days ahead and keep them in the fridge before baking. Or freeze raw or cooked meatballs for 3-4 months. Just flash-freeze them on a tray first to keep them separate!
• Sauce separately. Store the glaze in its own airtight container so meatballs don’t get soggy. The sauce keeps up to 2 weeks in the fridge.
• Gentle reheating. Warm frozen or refrigerated meatballs in a skillet over low heat with a splash of water or sauce, or bake at 300°F until hot. Microwaving works in a pinch but might soften the crust.
• Simple substitutions. For gluten-free, swap panko breadcrumbs for gluten-free or almond flour. Use tamari or coconut aminos instead of soy sauce. Ground chicken, pork, or lean beef also work—just tweak moisture levels as needed.

The honey and soy in this sauce work wonders to balance heat, but sometimes it’s just a bit too much. Here are some easy fixes.

• Cut the sriracha in half – sriracha goes a long way, so this is the easiest fix.
• Add more soy sauce – this adds volume and mellows the spice. A splash of lime juice can lighten things up with a little zing.

• Sweeten it up – stir in some sweet chili sauce to keep the spice but add a touch more sweetness. Your taste buds will thank you!

Serving Suggestions and Mix-Ins

• Main course magic – Serve these tender honey sriracha meatballs over brown rice, white rice, or even cauliflower rice. Pair with steamed veggies like broccoli, carrots, or green beans for a balanced meal. Rice bowls with these meatballs are one of my favorite easy weeknight dinners.
• With pasta – Try these meatballs atop spaghetti, orzo, zucchini noodles, or even spaghetti squash for a comforting dish.
• Wrap it up – Slip the meatballs into a wrap or lettuce cups with fresh veggies and some peach mango salsa. Double the sauce so you can drizzle plenty on top.
• Party pleaser – These meatballs make the perfect bite-sized appetizer for your next gathering. Serve with toothpicks and a big bowl of sauce for dipping. Make extra because they’re always the first to go! Bonus: Use the sauce on honey sriracha chicken wings for game day fun!

Make-Ahead Storage and Reheating

Make Ahead: These meatballs come together easily ahead of time. Form and store them in the fridge tightly covered for 2 to 3 days before baking. The sauce can be made ahead too—just warm it up before tossing with meatballs.

To Store: Let meatballs cool completely, then keep them in an airtight container in the fridge for up to 3 to 4 days. The honey sriracha sauce stays fresh up to 2 weeks in the fridge when stored separately.

To Freeze: Freeze cooked or raw meatballs in a sealed container for up to 3 to 4 months. Flash-freeze on a tray first to keep them from sticking together. Store the sauce separately. To reheat, thaw in the fridge and warm gently in a skillet over low heat, stirring often, or zap in the microwave for 1 to 2 minutes.

Common Questions and Answers

Got questions? Here’s what I hear most about these honey sriracha meatballs.

• How spicy are they? The sauce offers a nice kick but won’t blow your socks off. If you want it milder, halve the sriracha, add more honey, or balance with extra soy sauce or vinegar. For kids, just reduce the sriracha and up the sweetness a bit.
• How many meatballs does this recipe make and what is a serving? You get about 40 meatballs total. A serving is around 5 meatballs (nutrition info is based on that).
• Can I use a different protein? Absolutely! Ground chicken, pork, or lean beef all work well here. Just note that very lean meatballs may need a little extra olive oil or Greek yogurt to stay juicy.
• Can I make this gluten-free or lower-sodium? Yes. Use gluten-free panko or almond flour and swap soy sauce with tamari or coconut aminos for gluten-free. For low sodium, stick with reduced-sodium soy sauce or use coconut aminos and taste as you go.
• How do I know the meatballs are done? Bake at 375°F for 20–25 minutes until browned and cooked through. The internal temp should be 165°F (74°C).
• Can I pan-fry instead of baking? Sure, but baking keeps things easy and less messy. For crispy edges, bake on a wire rack or broil for a couple of minutes at the end—watch carefully!
• How can I thicken the sauce? Mix 1 to 2 teaspoons cornstarch or arrowroot powder with a tablespoon cold water. Whisk it into the simmering sauce until it thickens to your liking.
• Storage, make-ahead, and freezing? Shape raw meatballs and refrigerate for 2–3 days or freeze for 3–4 months. Cooked meatballs freeze well too. Store sauce separately to keep meatballs from getting soggy.
• Best way to reheat? Warm slowly in a skillet with a splash of water or sauce, or bake at 300°F until heated through. The microwave works for convenience but can soften the crust.

If you don’t see your question answered here, just drop a comment—I’m happy to help!