Spicy Chili Honey Turkey Meatballs (Printable)

Tender turkey meatballs coated in a sticky sweet and spicy honey glaze, ideal for weeknight dinners or party appetizers.

# Ingredient List:

→ 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

# How to Make:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease with cooking spray.
02 - In a large mixing bowl, combine ground turkey, egg, breadcrumbs, minced garlic, green onions, soy sauce, sriracha, black pepper, and salt. Mix until just combined without overmixing to maintain texture.
03 - With damp hands, form mixture into approximately 20 meatballs and arrange evenly on the prepared baking sheet.
04 - Bake for 18 to 20 minutes until 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 - Transfer cooked meatballs to a large bowl. Pour warm chili honey glaze over meatballs and toss gently to coat evenly.
07 - Transfer to serving dish and garnish with sesame seeds and cilantro or green onions if desired. Serve immediately.

# Expert Tips:

01 -
  • They're baked, not fried, so you get that satisfaction without the cleanup headache.
  • The glaze is a real flavor moment—sweet and spicy in a way that makes people ask for seconds before they even realize what they're eating.
  • Turkey keeps them lean and protein-packed, making them work as a weeknight dinner or a sophisticated appetizer without apology.
02 -
  • Never skip the damp hands trick when rolling meatballs—it sounds simple, but it's the difference between a smooth process and frustrating, sticky chaos.
  • The glaze thickness matters: if it's too thin, it'll slide right off; too thick and it becomes cloying, so watch it like a hawk those final minutes on the heat.
03 -
  • Use a damp measuring spoon for the honey so it slides right out instead of sticking and wasting half of it.
  • If your meatballs are browning too quickly around the edges before cooking through, lower the oven to 190°C and add a few extra minutes—every oven runs slightly different, and it's worth the adjustment.
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