Honey Sriracha Meatballs

Made with simple kitchen staples, this honey sriracha turkey meatballs with mushroom recipe is such a flavorful dish with the perfect blend of sweet and spicy! Juicy and tender, these meatballs make for the perfect appetizer, weeknight dinner, or meal prep.

Why You’ll Love This Recipe

• This is such an easy recipe! If you don’t want to make homemade turkey meatballs, you can make it even easier by using store-bought frozen meatballs!
• Most of these ingredients are kitchen staples for me, so it’s an easy recipe to whip up on a weeknight when I’m not sure what I want to make for dinner.
• It’s full of flavor! The sauce is sweet, tangy, and spicy and the turkey meatballs are packed with flavor as they’re generously seasoned.

Ingredients You’ll Need

• ground turkey — I use ground turkey, but if you don’t have enough, you can always do a 50/50 mix with another ground meat such as chicken.
• salt — I always use Diamond Crystal kosher salt.
• pepper — you can use white or black pepper.
• garlic — I prefer using garlic powder for the meatballs and fresh garlic for the sauce.
• onion powder — onion powder adds a sweet and savory flavor to the meatballs.
• paprika — you can use sweet, smoked, or regular paprika, depending on how you’d like the meatballs to taste.
• egg — the egg acts as a binder of all the ingredients.
• panko — I prefer making my meatballs with panko breadcrumbs instead of traditional breadcrumbs but you can use regular breadcrumbs if you don’t have panko.
• parmesan — I love the nutty, salty flavor you get from adding freshly grated parmesan to the meatball mixture. It also helps keep the meatballs moist.
• olive oil — adding a bit of olive oil gives the meatballs a little extra moisture.
• mushroom — I love how adding mushrooms stretches out the meat some more and adds a bit of chew to the meatballs.
• sriracha — you can’t swap sriracha for standard hot sauce. Sriracha is more heavy on the chili flavor and thicker. It also has a tangy-sweet flavor profile along with hints of garlic.
• honey — I use runny honey.
• soy sauce — I use low sodium soy sauce.
• broth — I use a bit of chicken broth for the honey sriracha sauce, but you can also use beef broth.

How to Make Honey Sriracha Meatballs with Mushrooms

• Heat your oven up to 375F and cover your sheet pans with non stick spray.
• Mix together your turkey, mushroom, garlic powder, onion powder, paprika, egg, panko breadcrumbs, oil, parmesan, salt, and pepper.

• Using a cookie scoop or a large spoon, scoop up 1½ tablespoons worth of mixture and gently roll it into a ball before placing it onto the sheet pan. Repeat with the rest of the meat mixture.
• Bake for 18 to 20 minutes or until the meatballs have reached an internal temperature of 165°F/73°C.

• While the meatballs are cooking, mix together your Sriracha, honey, soy sauce, garlic, and broth in a saucepan. Cook over low heat until the sauce has bubbled and thickened a bit.
• Either serve the sauce on the side to be dipped in or coat your meatballs with the sauce before serving.

Recipe Tips and Notes

• You can mince the mushroom, but I prefer to use a food processor to get the mushrooms super fine.
• A cookie scoop is ideal to portion out my meatballs so they’re the same sized and bake evenly.
• Your turkey meatballs will get denser as they cook, so avoid overpacking/over-rolling them.
• Do not overmix the turkey meat. If the meat mixture is overworked, you end up with a rubbery and dense meatball.
• Be careful not to overcook the turkey meatballs. Overcooking them will dry them out and make them tough.
• Room temperature egg mixes more easily into the turkey than a cold egg.

Make Ahead Tips

• Meal prep: once cooled, store the cooked meatballs in an airtight container for up to 4 days in the fridge.
• Freezer: hold off tossing the meatballs in the honey sriracha sauce if you plan on freezing it. Allow the baked meatballs to cool before transferring them into an airtight container and storing them in the freezer. They can last for up to 3 months. Toss with sauce after reheating.

Serving Suggestions

Here are some tasty sides that’ll go well with these honey sriracha meatballs:

• Air Fryer Garlic Bread
• Jasmine Rice
• Coconut Rice
• Cottage Cheese Pasta Bake
• Rosemary Mashed Potatoes
• Smashed Broccoli
• Air Fryer Cauliflower

Honey Sriracha Turkey Meatballs

Made with simple kitchen staples, this honey sriracha turkey meatballs with mushroom recipe is such a flavorful dish with the perfect blend of sweet and spicy! Juicy and tender, these meatballs make for the perfect appetizer, weeknight dinner, or meal prep.

5 from 7 votes

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Prep Time: 20 minutes mins

Cook Time: 20 minutes mins

Total Time: 40 minutes mins

Servings: 42 meatballs

Ingredients

Turkey Meatballs

• 2½ pounds ground turkey
• 1 portobello mushroom, minced finely
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• ½ tablespoon paprika
• 1 large egg
• 1 cup panko breadcrumbs, or regular breadcrumbs
• 1 tablespoon olive oil
• ½ cup freshly grated parmesan
• 1 teaspoon kosher salt
• ½ teaspoon pepper

Honey Sriracha Sauce

• ¼ cup sriracha, less if you want something less spicy
• 4 to 5 tbsp honey
• 3 tsp soy sauce
• 3 to 4 cloves garlic, minced
• 2 tablespoons broth, chicken or vegetable

Instructions

Turkey Meatballs

• Heat your oven up to 375F and cover your sheet pans with non stick spray.
• Mix together your turkey, mushroom, garlic powder, onion powder, paprika, egg, panko breadcrumbs, oil, parmesan, salt, and pepper.
• Using a cookie scoop or a large spoon, scoop up 1½ tablespoons worth of mixture and gently roll it into a ball before placing it onto the sheet pan. Repeat with the rest of the meat mixture.
• Bake for 18 to 20 minutes or until the meatballs have reached an internal temperature of 165°F/73°C.

Honey Sriracha Sauce

• While the meatballs are cooking, mix together your Sriracha, honey, soy sauce, garlic, and broth in a saucepan. Cook over low heat until the sauce has bubbled and thickened a bit.
• Either serve the sauce on the side to be dipped in or coat your meatballs with the sauce before serving.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Serving: 1meatball | Calories: 64kcal | Carbohydrates: 5g | Protein: 7g | Fat: 2g | Saturated Fat: 0.5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 161mg | Potassium: 102mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 69IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 0.3mg

Author: Carmy

Course: Main Course

Cuisine: Healthy, Meal Prep

Nutrition Disclaimer

More Recipes to Try

• Teriyaki Turkey Meatballs
• Hoisin Sriracha Glazed Meatballs
• Turkey Swedish Meatballs
• Korean Ground Turkey (Rice Bowls)
• Dutch Oven Turkey Breast

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This post was originally published July 5, 2017. This post was updated on February 3, 2024, with new photos and tips. See the previous photo below! The recipe was also updated to add parmesan, paprika, and onion powder to the meatballs.