If you’re looking for a quick yet flavorful dish, these Honey Sriracha Glazed Meatballs are an excellent choice. Ready in under 30 minutes, they balance sweet and spicy notes perfectly. Ideal for meal prep, they make weekday lunches a breeze.

• Cuisine: Asian-inspired
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4

Why You’ll Love This Recipe

• Quick and easy: Perfect for busy weeknights.
• Full of flavor: The perfect mix of sweet and spicy.
• Versatile: Great for meal prep and leftovers.
• Healthy ingredients for a balanced meal.

Ingredients

• 2 lbs lean ground turkey: Provides a protein-packed base for the meatballs.
• 1 cup whole wheat panko breadcrumbs: Adds necessary structure to the meatballs.
• 2 eggs: Acts as a binder to hold the meatballs together.
• 1/4 cup green onions (chopped): Offers a mild, delicate flavor.
• 1/2 teaspoon garlic powder: Adds depth of flavor. Substitute with 1 clove fresh minced garlic if needed.
• 1/2 teaspoon salt: Enhances the overall taste.
• 1/2 teaspoon black pepper: Provides a subtle heat.
• 1/4 cup Sriracha: Brings the heat and can be reduced if you prefer a milder sauce. Substitute with any hot sauce in a pinch.
• 3 tablespoons reduced-sodium soy sauce: Adds umami and balances the saltiness with less sodium.
• 3 tablespoons rice vinegar: Provides acidity and balance.
• 3 tablespoons honey: Adds sweetness to offset the spicy Sriracha.
• 1 Tbsp grated fresh ginger: Elevates the sauce with a zesty, fresh bite.
• 3 cloves garlic (minced): Infuses the sauce with robust flavor.
• 1/2 teaspoon sesame oil: Lends a rich, nutty aroma. Use sparingly due to its potency.

How to Make It

Step 1: Prepare the Ingredients

Preheat your oven to 375 degrees F. In a large mixing bowl, combine the ground turkey, panko breadcrumbs, eggs, green onions, garlic powder, salt, and pepper. Mix until everything is just combined, being careful not to overwork the meat, which can result in tough meatballs.

Step 2: Shape and Bake the Meatballs

Form the mixture into approximately 1 1/2-inch meatballs, making about 40 in total. Place them spaced apart on baking sheets lightly sprayed with cooking spray to prevent sticking. Bake for 20 to 25 minutes, or until they are browned and cooked through, checking one by cutting it open at 20 minutes.

Step 3: Make the Glaze

While the meatballs bake, combine Sriracha, soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil in a small saucepan. Bring to a boil over medium heat, whisking continuously to prevent sticking. Reduce the heat and let it simmer for 8 to 10 minutes until the sauce thickens enough to coat the back of a spoon.

Step 4: Toss and Serve

Once the meatballs are ready, toss them in the prepared glaze to coat evenly. Serve immediately over a bed of brown rice for a complete meal, garnished with extra chopped green onions and a sprinkle of sesame seeds if desired.

Recipe FAQs

Can I use a different type of meat?

Yes, ground chicken or beef can be used as alternatives to turkey. Each option will bring slightly different flavors and textures.

How can I store leftovers?

Place the cooled meatballs in an airtight container and refrigerate for up to 4 days. For longer storage, freeze them for up to 3 months. Reheat in the oven or on the stovetop until warmed through.

What if I don’t have panko breadcrumbs?

If panko is unavailable, you can use regular breadcrumbs or even crushed cornflakes for a similar texture. Note that this may slightly change the structural integrity and crispness of the meatballs.