Pin These Spicy Chili Honey Turkey Meatballs are a perfect blend of sweet and heat, offering a flavorful twist on a classic favorite. Oven-baked until tender and then tossed in a sticky, glossy honey-sriracha glaze, they serve as a fantastic dairy-free main dish or a crowd-pleasing appetizer for any occasion.
Pin The secret to these juicy meatballs is the combination of aromatic ingredients like garlic and green onions mixed directly into the ground turkey. When paired with the stovetop glaze, you get a dish that looks as good as it tastes, with a beautiful shine and a depth of flavor that everyone will enjoy.
Ingredients
- For the Meatballs:
- 500 g (1 lb) ground turkey
- 1 large egg
- 60 g (½ cup) breadcrumbs
- 2 garlic cloves, minced
- 2 green onions, finely chopped
- 1 tablespoon soy sauce
- 1 teaspoon sriracha
- ½ teaspoon ground black pepper
- ½ teaspoon salt
- For the Chili Honey Glaze:
- 3 tablespoons honey
- 2 tablespoons sriracha
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- Garnish (optional):
- 1 tablespoon sesame seeds
- 2 tablespoons chopped cilantro or green onions
Instructions
- Step 1
- Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper or lightly grease it.
- Step 2
- In a large bowl, combine ground turkey, egg, breadcrumbs, garlic, green onions, soy sauce, sriracha, black pepper, and salt. Mix until just combined; do not overmix.
- Step 3
- Using damp hands, form the mixture into 20 small meatballs and arrange them evenly on the prepared baking sheet.
- Step 4
- Bake for 18–20 minutes, or until the meatballs are cooked through and lightly browned.
- Step 5
- Meanwhile, 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 2–3 minutes until slightly thickened. Remove from heat.
- Step 6
- Once the meatballs are done, transfer them to a large bowl. Pour the warm chili honey glaze over the meatballs and toss gently to coat evenly.
- Step 7
- Serve immediately, garnished with sesame seeds and cilantro or green onions if desired.
Zusatztipps für die Zubereitung
To keep the meatballs moist and tender, be careful not to overwork the meat when mixing. Wetting your hands with a little water before rolling the meatballs will help you achieve a smooth shape without the mixture sticking to your fingers.
Varianten und Anpassungen
You can easily adapt this recipe by using ground chicken instead of turkey. For a gluten-free version, swap the breadcrumbs for a gluten-free variety and use tamari instead of soy sauce. You can also adjust the sriracha to suit your personal spice preference.
Serviervorschläge
These meatballs are incredibly versatile. Serve them over a bed of fluffy steamed rice, tucked into fresh lettuce wraps for a low-carb option, or simply on their own with toothpicks as a delicious appetizer for your next gathering.
Pin Whether you're looking for a quick weeknight dinner or a tasty party snack, these Spicy Chili Honey Turkey Meatballs are sure to please. The combination of sweet honey and spicy chili creates a memorable flavor profile that will have everyone coming back for seconds.
Recipe Q&A
- → How do I keep turkey meatballs moist?
The combination of breadcrumbs, egg, and not overmixing the meat mixture keeps these turkey meatballs juicy. Baking rather than frying also helps retain moisture.
- → Can I make these meatballs less spicy?
Simply reduce the sriracha in both the meatball mixture and glaze. You can also substitute mild chili sauce or add extra honey to balance the heat.
- → What should I serve with spicy meatballs?
These pair perfectly with steamed jasmine rice, in lettuce wraps for a low-carb option, or as party appetizers with toothpicks. A cool cucumber salad helps balance the spice.
- → Can I freeze these meatballs?
Yes, freeze cooked unglazed meatballs in an airtight container for up to 3 months. Thaw and reheat, then toss with freshly made glaze before serving.
- → How do I know when turkey meatballs are fully cooked?
Insert a meat thermometer into the center—it should read 165°F (74°C). They should also be evenly browned and firm to the touch, not pink inside.