Honey Sriracha Ground Turkey Meatballs

I typically just buy meatballs from the frozen section of the grocery store, but I have recently learned how easy it is to make your own from scratch. The sauce that goes on top of these meatballs is incredible and the entire recipe comes together in a short amount of time, which makes these a perfect weeknight meal!

If you don’t want to make your own meatballs, you could totally get a bag of ground turkey meatballs at the store and then mix up this sauce to put on top!

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Serves: 8

Honey Sriracha Ground Turkey Meatballs

15 minPrep Time

20 minCook Time

35 minTotal Time

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  • 2 pounds lean ground turkey
  • 1 cup whole wheat breadcrumbs
  • 2 eggs
  • 1/4 cup onion, finely chopped
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • pinch crushed red pepper
  • For the sauce:
  • 1/4 cup honey
  • 2 Tablespoons sriracha
  • 3 Tablespoons low-sodium soy sauce
  • 3 Tablespoons rice vinegar
  • 1/2 teaspoon ground ginger
  • 3 cloves garlic, minced
  • 1/2 teaspoon sesame oil
  • Garnish (optional):
  • 1/4 cup green onions, diced
  • 1 Tablespoon sesame seeds


  1. Preheat oven to 375 degrees.
  2. Lightly spray a large baking sheet with non-stick cooking spray and set aside.
  3. In a large bowl, mix together all ingredients for meatballs until thoroughly combined. Shape into balls that are about 1 1/2 inches in size (should make about 35-40 meatballs). Set each meatball on the prepared baking sheet. Cook for 20-25 minutes or until meat is cooked through.
  4. While the meatballs are cooking, combine all the ingredients for the sauce in a small saucepan. Bring to a boil over medium heat while mixing sauce continuously, then reduce heat to low and let sauce simmer for 3-5 minutes (or until it has thickened up).
  5. Remove meatballs from oven and pour sauce over the top. If desired, sprinkle with green onions and sesame seeds. Serve with cooked quinoa, cooked rice, mashed potatoes, or vegetables.
2162 cal
70 g
172 g
222 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Recipe adapted from Eat Yourself Skinny

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