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- 1 lb ground chicken or turkey - 1/2 cup breadcrumbs (preferably panko for extra crunch) - 1/4 cup grated Parmesan cheese - 1/4 cup green onions, finely chopped - 1 large egg - 2 cloves garlic, minced - 1 teaspoon ginger, minced - 1/4 teaspoon black pepper - 1/2 teaspoon salt - 1 tablespoon olive oil I love using ground chicken or turkey for these meatballs. They stay moist and tender. Breadcrumbs give them a nice texture. Panko is my go-to choice because it adds extra crunch. Parmesan cheese brings a rich flavor that pairs well with the honey Sriracha sauce. Green onions give a fresh taste. Garlic and ginger add depth and warmth. Don’t forget the egg; it helps hold everything together. Finally, a bit of salt and black pepper adds just the right seasoning. - 1/3 cup honey - 1/4 cup Sriracha sauce - 1 tablespoon soy sauce (or tamari for gluten-free) - 1 tablespoon rice vinegar - 1 teaspoon sesame oil - 1 tablespoon water The sauce is what makes these meatballs truly special. Honey adds sweetness, while Sriracha gives it heat. Soy sauce adds umami, making the flavors pop. Rice vinegar adds a bit of tanginess, balancing the sweetness. Sesame oil brings a nutty taste, which is lovely. Just a bit of water helps to thin the sauce so it coats the meatballs well. This sauce is simple, yet it packs a punch. {{ingredient_image_1}} - Preheating the oven: Start by preheating your oven to 400°F (200°C). This step is key for crispy meatballs. - Mixing the ingredients: In a large bowl, combine 1 lb of ground chicken or turkey, 1/2 cup of breadcrumbs, and 1/4 cup of grated Parmesan cheese. Add in 1/4 cup of finely chopped green onions, 1 large egg, 2 minced garlic cloves, 1 tsp of minced ginger, 1/4 tsp of black pepper, and 1/2 tsp of salt. Mix these ingredients gently until just combined. Avoid overmixing to keep the meatballs tender. - Forming the meatballs: Use your hands to shape the mixture into small meatballs, about 1 to 1.5 inches wide. Place each meatball on a baking sheet lined with parchment paper. - Baking instructions: Drizzle 1 tablespoon of olive oil over the meatballs. This helps them crisp up nicely. Bake in your preheated oven for 20 to 25 minutes. They should be golden brown and cooked through. - Whisking the sauce ingredients: While the meatballs bake, grab a small saucepan. Whisk together 1/3 cup of honey, 1/4 cup of Sriracha sauce, 1 tablespoon of soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, and 1 tablespoon of water. - Cooking until thickened: Heat the mixture over medium heat. Bring it to a simmer and cook for about 5 minutes, until it thickens slightly. This sauce adds a sweet and spicy kick to your meatballs. To get the best texture in your meatballs, avoid overmixing. When you combine the ingredients, mix gently. This helps keep the meatballs tender. Using panko breadcrumbs is key. Panko gives a nice crunch that regular breadcrumbs can’t match. This crunchy texture makes the meatballs even more enjoyable. You can enhance the flavor by adding spices or herbs. Try adding a pinch of garlic powder or some fresh parsley. These small changes can make a big difference. Adjust the heat level with Sriracha. If you like it spicy, add more Sriracha. For a milder taste, use less. You can even mix in some honey to balance the heat. Garnishing your meatballs makes them look great. Use chopped green onions or sesame seeds on top. They add color and flavor. Pair the meatballs with side dishes like rice or steamed veggies. These sides complement the sweet and spicy flavors of the meatballs perfectly. Pro Tips Use Panko Breadcrumbs: Opt for panko breadcrumbs instead of regular ones for a lighter, crispier texture in your meatballs. Don’t Overmix: When combining the ingredients, mix just until combined to keep the meatballs tender and juicy. Adjust the Spice Level: Feel free to adjust the Sriracha amount in the sauce to suit your spice preference; add more for a hotter kick! Garnish for Presentation: Garnish with extra green onions or sesame seeds just before serving to add a pop of color and flavor. {{image_2}} You can switch the ground chicken or turkey for other meats. Ground beef or pork works well. They add a rich flavor that pairs nicely with the sauce. For a gluten-free option, use gluten-free breadcrumbs. These work just as well as regular ones, keeping your meatballs tasty. Want more heat? Add extra Sriracha to the sauce. This will give your meatballs a kick. You can also mix in cayenne pepper or chili flakes. Just a pinch can turn up the spice level. Adjust it to your taste for a fun twist. If you prefer a plant-based meal, substitute ground meat with a vegan alternative. Brands like Beyond Meat or lentils can work great. For binding, use a flax egg. Mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes before adding it to your mixture. This keeps your meatballs together without meat. To keep your Honey Sriracha Meatballs fresh, store them in the fridge. Place them in an airtight container. They will stay good for up to three days. Make sure they cool down before sealing the container. This helps avoid moisture build-up. If you want to save them for longer, freeze the meatballs. First, let them cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. Once they are firm, transfer them to a freezer bag. Remove as much air as possible. These meatballs can last up to three months in the freezer. When it's time to eat, you have two main options: the oven or the microwave. The oven is best for keeping their crispy texture. Preheat it to 350°F (175°C). Place the meatballs on a baking sheet and heat for about 10-15 minutes. If you're in a hurry, you can use the microwave. Place the meatballs in a microwave-safe dish. Cover them with a damp paper towel to keep them moist. Heat them in short bursts, stirring in between. This will help keep the flavor strong and the meatballs tender. Honey Sriracha meatballs last in the fridge for about 3 to 4 days. Store them in an airtight container. Make sure they cool down before placing them in the fridge. This helps keep them fresh and tasty. Yes, you can make Honey Sriracha meatballs ahead of time. You can prepare the meatball mixture and shape them. Store the raw meatballs in the fridge for up to 24 hours. You can also freeze them for longer storage. Just thaw before baking. Honey Sriracha meatballs pair well with many sides. Here are some great options: - Steamed rice or jasmine rice - Stir-fried vegetables for a healthy boost - Noodles tossed with sesame oil - A fresh green salad for crunch These sides enhance the meal and balance the flavors. Yes, you can easily adjust the spice level. For less heat, use less Sriracha. You can also add honey to balance the spice. If you want more heat, add extra Sriracha or a pinch of cayenne. Taste as you go to find your perfect level. Honey Sriracha meatballs combine flavor and ease in a delightful dish. You learned about the key ingredients, step-by-step prep, and tips for the best results. With options for variations and smart storage hacks, you have everything to whip up this meal. Embrace your creativity in the kitchen and enjoy these tasty meatballs with your favorite sides! Taste frustrations away as you adapt these recipes to your liking. Cooking can be fun, so let these meatballs inspire your next meal.

Honey Sriracha Meatballs

Delicious meatballs coated in a sweet and spicy honey Sriracha sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Main Course
Cuisine American
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 lb ground chicken or turkey
  • 0.5 cup breadcrumbs (preferably panko)
  • 0.25 cup grated Parmesan cheese
  • 0.25 cup green onions, finely chopped
  • 1 large egg
  • 2 cloves garlic, minced
  • 1 teaspoon ginger, minced
  • 0.25 teaspoon black pepper
  • 0.5 teaspoon salt
  • 1 tablespoon olive oil
  • 0.33 cup honey
  • 0.25 cup Sriracha sauce
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 tablespoon water

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • In a large mixing bowl, combine ground chicken or turkey, breadcrumbs, Parmesan cheese, green onions, egg, minced garlic, minced ginger, black pepper, and salt. Mix until just combined, being careful not to overmix.
  • Using your hands, form the mixture into small meatballs, about 1-1.5 inches in diameter, and place them on the prepared baking sheet.
  • Drizzle a tablespoon of olive oil over the meatballs to help them get crispy, then bake in the preheated oven for 20-25 minutes or until the meatballs are cooked through and golden brown.
  • While the meatballs are baking, prepare the Honey Sriracha sauce. In a small saucepan over medium heat, whisk together honey, Sriracha sauce, soy sauce, rice vinegar, sesame oil, and water. Bring to a simmer and let it cook for about 5 minutes, until slightly thickened.
  • Once the meatballs are done, remove them from the oven and toss them gently in the Honey Sriracha sauce until well coated.
  • Serve the meatballs warm, garnished with extra green onions or sesame seeds if desired.

Notes

For extra crunch, use panko breadcrumbs.
Keyword chicken, honey, meatballs, Sriracha, turkey