Honey-Sriracha Glazed Turkey Meatballs

Have you ever heard the saying, “a little slice of heaven,” and wondered what exactly a slice of heaven tastes like?

Say no more, fam.

This dish right here is not just a slice of heaven, it’s the whole entire PIE. And I promise — whether you’re serving this to your friends and family, or whipping up a meal prep for the week  it will be a serious hit every. single. time. 

I’m salivating still at the thought of it. The combination of sweet and spicy in the form of an incredibly satisfying glaze, plus the cool crunch of shredded carrots and red cabbage on the side, and the perfectly-cooked juiciness of the meatballs makes me want to just throw my laptop out the window right now and make it again. But instead, I’ll finish writing this recipe so you can make it for me. Deal? Deal.

*All measurements and actions are bolded below. Tools you will need are underlined*


For Honey-Sriracha Sauce:

  • 1/4 Cup Honey
  • 1 Tbsp Sriracha
  • 1/4 tsp Sesame Oil
  • 1/4 tsp Worcester Sauce
  • 1/4 tsp Salt

For Meatballs:

  • 1 lb Ground Turkey
  • 1/4 Cup Panko Bread Crumbs
  • 1 Egg
  • 1 tsp Minced Garlic
  • 1/2 tsp Oregano
  • 1/2 tsp All-Purpose Seasoning
  • 1/2 tsp Salt
  • 1/4 tsp Black Pepper
  • 1/4 tsp Garlic Powder


  • Preheat oven to 350°. While your oven is heating, prep a large baking sheet with aluminum foil (I use non-stick…this is a must for easy clean up).
  • In a medium-sized bowl, combine all meatball ingredients and mix together thoroughly by hand *gloves are highly recommended for this, especially if your nails are long*
  • Roll your meatball mixture into 1” balls (about golf ball size) and place on your prepared baking sheet.
  • Place meatballs in the oven and set your timer for 10 minutes.
  • While the meatballs are baking, prepare your Honey Sriracha sauce by whisking all the ingredients together in a small bowl or measuring cup.
  • After 10 minutes, remove the meatballs and, using a silicone brush, brush half of the Honey Sriracha Sauce onto the meatballs one-by-one, making sure to cover as much surface area as possible.
  • Place the meatballs back in the oven for another 7 minutes. After 7 minutes, remove and repeat the previous step with the rest of the sauce.
  • Place the meatballs back in the oven for another 7-10 minutes, or until thoroughly cooked through.
  • Remove from the oven and let cool.
  • Place atop your favorite sides (in this meal I used brown rice, carrots, red cabbage, and scallions to garnish), sprinkle on some toasted sesame seeds and enjoy!
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