Save My neighbor brought these to a potluck one summer evening, and I watched them disappear faster than anything else on the table. When she handed me the recipe the next day, I was surprised how straightforward it was, yet how the honey-sriracha glaze managed to taste like you'd spent hours perfecting it. The first time I made them, my kitchen filled with this incredible aroma—sweet, spicy, garlicky—and I knew these would become my go-to when I needed something that felt both impressive and honestly pretty easy to pull together.
I made these for my brother's game night last fall, and something clicked when I saw him reach for a third batch without even pausing the show. He's not someone who gets excited about food, so that moment told me I'd landed on something special. Now whenever he texts asking what I'm cooking, he always says, 'Please tell me it's those meatballs,' and honestly, I've stopped pretending I'm making anything else.
Ingredients
- Ground turkey: The lean hero here—it keeps things light while staying incredibly moist thanks to the egg and breadcrumbs doing their binding magic.
- Egg: This is your binder, holding everything together so the meatballs stay tender rather than dense and crumbly.
- Breadcrumbs: They absorb moisture and add structure, but don't go wild with them or you'll end up with heavy, dense meatballs instead of airy ones.
- Garlic cloves and green onions: These are doing the flavor lifting—minced garlic dissolves into the meat while green onions add a fresh sharpness that cuts through the sweetness.
- Soy sauce: A tablespoon brings umami depth that makes people say 'what is that?' when they taste them.
- Sriracha in the meatballs: Just a teaspoon keeps it subtle here; the real heat comes from the glaze, so you're not overwhelming the meat itself.
- Honey: The sweetness that makes the spice sing—three tablespoons create that glossy, jammy coating everyone remembers.
- Rice vinegar: A tablespoon of this bright acidity prevents the glaze from becoming one-dimensional and sugary.
- Sesame oil: Just a teaspoon, but it adds a toasty richness that changes everything.
Instructions
- Get your oven ready:
- Preheat to 200°C (400°F) and line your baking sheet with parchment paper—this small step saves you from scraping and cursing later.
- Make the mixture:
- Combine turkey, egg, breadcrumbs, garlic, green onions, soy sauce, sriracha, pepper, and salt in a large bowl and mix gently with your hands just until everything is incorporated. Overmixing is the enemy here; it makes the meatballs tough and dense instead of light and tender.
- Form the meatballs:
- Dampen your hands with water (this prevents sticking better than oil), then roll the mixture into 20 roughly equal meatballs and space them out on your prepared sheet. You want them evenly sized so they cook at the same rate.
- Bake until golden:
- Pop them in for 18–20 minutes until they're cooked through and lightly browned at the edges. You'll know they're done when a meatball cut in half shows no pink inside.
- Make the glaze:
- While meatballs are baking, combine honey, sriracha, soy sauce, rice vinegar, and sesame oil in a small saucepan and bring to a gentle simmer over medium-low heat, stirring occasionally for 2–3 minutes. You're looking for it to thicken slightly and smell absolutely incredible.
- Coat and serve:
- Transfer finished meatballs to a large bowl, pour the warm glaze over them, and toss gently to coat everything evenly. Garnish with sesame seeds and cilantro, then serve immediately while everything is still warm and the glaze is glossy.
Save There's a moment, maybe three minutes after you pour that warm glaze over the meatballs, when you toss them gently and watch it coat everything in this glossy, caramelized finish. That's when I remember why I keep coming back to this recipe—it's not just food, it's a small kitchen victory that actually tastes like you meant it.
Heat Level and Customization
I learned pretty quickly that sriracha varies wildly from brand to brand, and what's mild in one bottle will set your mouth on fire in another. Start with two tablespoons in the glaze, taste it, and adjust from there. If you're making these for people who don't like spice, dial back the sriracha in both the meatballs and glaze, but keep the honey and vinegar—they'll still shine and give you that sweet-savory thing everyone loves.
Ways to Serve These
I've served them over steamed jasmine rice as a weeknight main, tucked into lettuce wraps with a squeeze of lime at a casual dinner party, and arranged on a platter with toothpicks for game night. Each time they disappear at different speeds, but they always disappear. The glaze makes them work in almost any context—formal enough for guests, casual enough for your own dinner table.
Storage and Make-Ahead Tricks
You can make the meatballs up to a day ahead and store them in an airtight container; just reheat them gently in a 160°C (325°F) oven for about 10 minutes before glazing. The glaze, if you're not serving immediately, will keep in a covered container in the fridge for up to three days—just warm it gently over medium-low heat before tossing with meatballs.
- Pro move: make a double batch of meatballs, freeze half uncooked on a tray, then pop them straight into the oven whenever you need an impressive dinner in under an hour.
- The glaze tastes even better the next day once the flavors have married together, so don't be shy about making it in advance.
- These reheat beautifully in a 160°C oven, and the glaze won't dry out if you cover them loosely with foil.
Save These meatballs have become my answer to the question 'What should I bring?' because they're impressive without requiring a culinary degree. Honestly, that's the whole point.
Recipe FAQs
- → How do I keep turkey meatballs moist?
Don't overmix the meat mixture, use breadcrumbs to bind moisture, and avoid overcooking. The egg also helps retain juiciness during baking.
- → Can I make these ahead of time?
Yes, form and refrigerate uncooked meatballs for up to 24 hours. The glaze can be made 2-3 days ahead and stored in the refrigerator.
- → What can I substitute for sriracha?
Sambal oelek, garlic chili sauce, or any hot sauce works. Adjust quantity based on your preferred spice level.
- → How do I make these gluten-free?
Use gluten-free breadcrumbs and tamari instead of soy sauce. Verify all ingredients are certified gluten-free.
- → Can I freeze these meatballs?
Freeze uncooked meatballs on a baking sheet first, then transfer to bags. Cook from frozen, adding 3-5 minutes to baking time.
- → What's the best way to reheat leftovers?
Reheat in a 180°C (350°F) oven for 10 minutes or microwave in 30-second intervals. Add fresh glaze if needed.