Honey Sriracha Glazed Meatballs
These meatballs are the perfect combination of sweet and spicy, and with less than 30 minutes required to make, they are perfect for a busy weeknight meal or a weekly meal prep!
Equipment
- Oven
- Large Bowl
- Baking Sheet
- Small Saucepan
- Stovetop
Ingredients
Meatballs
- 2 lb Lean Ground Turkey
- 1 C Panko Breadcrumbs
- 2 Eggs
- ¼ C Green Onions Chopped
- ½ Tsp Garlic Powder
- ½ Tsp Salt
- ½ Tsp Black Pepper
Sauce
- ¼ C Sriracha
- 3 Tbsp Soy Sauce
- 3 Tbsp Rice Vinegar
- 3 Tbsp Honey
- 1 Tbsp Fresh Ginger Grated
- 3 Cloves Garlic Minced
- ½ Tsp Toasted Sesame Oil
Instructions
- Preheat oven to 375°.
- In a large bowl, mix together turkey, breadcrumbs, eggs, green onions, garlic powder and salt/pepper until well combined. Shape mixture into 1 ½-inch balls (you'll make roughly 40 balls) and place spaced apart on prepared baking sheets lightly sprayed with cooking spray.
- Bake meatballs for 20 to 25 minutes, or until browned and cooked through.
- While the meatballs are baking, combine all the ingredients for the sauce in a a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8-10 minutes (the sauce will start to thicken) then toss with the meatballs.
- Serve immediately over rice and top with green onions and a few sesame seeds. Enjoy!
Notes
Make Ahead: To make these meatballs ahead of time, prep and store in the fridge tightly covered for up to 3 days before baking. Once ready to bake, put them in the oven and make the sauce on the stove. If you want to prep the sauce ahead of time, just reheat in a saucepan prior to tossing with the meatballs.
To Freeze: These meatballs will last for up to 4 months in the freezer. We recommend freezing the sauce separately, and then thawing the meatballs in the fridge and reheating them in a skillet over low heat.
Tried this recipe?Let us know how it was!
