Sriracha Honey Turkey Meatballs
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Looking for an impressive appetizer that is super easy and also super delicious? Well, I have just the recipe for you. I’ve made these turkey meatballs in the past, and they are always a crowd pleaser. With a flair of heat, mellowed out by sweet, sweet honey, these meatballs will leave your guests raving and demanding the recipe.
While these meatballs can be made with hamburger meat, using turkey is actually a healthier alternative. The sauce is amazing on just about anything – made with sriracha, ketchup, and honey. I was actually able to get my hands on an actual spicy sriracha-ketchup bottle, which has honestly become a go-to condiment in our household, but if you can’t find a premade combo, you can make your own with one cup of ketchup and a forth cup of sriracha.
Start by pulsing together the red and green onions, garlic, milk, Worcestershire sauce, and parsley. In a small bowl, combine the pulsed ingredients with the ground turkey, bread crumbs, and eggs.
The meat should be almost dry, but still stick together. You may need to add more or less breadcrumbs in order to hold it all together.
Roll the meat into balls and arrange on a baking sheet and pop into the oven to brown. Alternatively, you can sear the meatballs in a skillet over medium heat until browned. It’s important to cook the meatballs all the way through.
While the meatballs are baking, melt some butter in a skillet on the stove over medium heat until frothy. Whisk in the ketchup, sriracha, and honey until completely combined. Let the sauce simmer for about fifteen minutes or until it has darkened in color.
Because my meatballs were destined for a pool party that afternoon, for sake of easy transport, I finished my meatballs off in a slow cooker for about an hour at low heat, then they were kept on warm for the rest of the evening (though they were long gone before they had a chance to get cold).
Sriracha Honey Turkey Meatballs
- 16 oz ground turkey
- 1 cup bread crumbs
- 2 eggs
- ⅓ cup milk
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon red pepper flakes
- 1 cup ketchup
- ¼ cup sriracha
- ½ cup honey
- ¼ cup garlic minced
- ¼ cup green onion chopped
- ½ cup red onion chopped
- ¼ cup fresh parsley
- 2 tablespoons Worcestershire
- 2 tablespoons butter
- salt & pepper to taste
- Preheat the oven to 425 F. In a food processor, blend together the red onion, parsley, green onion, and garlic.
- Combine the turkey meat with the breadcrumbs, garlic powder, onion powder, red pepper flakes and salt and pepper. Pour in the milk, eggs, Worcestershire, and blended onion mixture.
- Use your hands to mix until the meat has firmed up and does not easily stick to your palms. Add more bread crumbs or milk as needed.
- Roll the meat mixture into one inch balls. Arrange the balls on a baking sheet and pop into the oven. Bake for 15-20 minutes or until the meatballs are cooked through and beginning to brown. (ALTERNATE METHOD: Sear the meatballs in a skillet on all sides until browned and cooked though).
- While the meatballs are cooking, melt the butter in a skillet over medium heat until frothy. Pour in the ketchup, sriracha, and honey. Stir until combined and simmer over medium low heat until darkened.
- Pour the sauce over the meatballs and let marinade until ready to serve. (Optional, but recommended: Finish the meatballs in a slow cooker over low heat for an hour to allow the flavors to develop.) Serve hot and enjoy!