These Honey Sriracha Turkey and Mushroom Meatballs are the perfect blend of sweet and spicy that leaves you wanting more. These are perfect as an appetizer or as part of your weekly meal prep.
If you hang out with H and I, you’ll know how much H loves his hot sauce. He has his own bottle of Sriracha. I wish I was kidding but I am not LOL. He puts it on everything – ranging from his rice to his pizza. We have approximately 3 bottles of Sriracha and 2 jars of hot sauce in our household. So when I was craving something spicy, it wasn’t a shock that I reached for Sriracha.
While at my neighbour’s house baking cakes, I saw her roommate making meatballs and it sparked my curiosity. I’ve never made my own meatballs before! I watched as she chopped onions and shaped her minced beef into little balls. Asking her questions about what she put in it, how she froze the extra, etc, I was armed with some inspiration and went off to the market to buy some meat to give it a go!
While I have a soft spot for Ikea meatballs, I wanted something spicy so I grabbed H’s Sriracha and started playing with the sauce. I wanted something with a kick but I hate things that are just blindly spicy so I played with adding honey to the mixture so it was a bit sweet but still spicy. (By the way, if you’re marinating meat in general, try using some Sriracha, you can thank me later.)
HOW TO MAKE THESE HONEY SRIRACHA TURKEY AND MUSHROOM MEATBALLS?
- Most people add breadcrumbs to their meatballs but for these honey sriracha turkey and mushroom meatballs, I used panko bread crumbs because I had a ton left over from my Lightened Up Baked Popcorn Shrimp recipe
- I used a cookie scoop to keep the portions to same
- I baked the honey sriracha turkey and mushroom meatballs to help them keep their shapes better
- I had a portobello mushroom hanging out in my fridge so I chopped it up and mixed it into the meatballs – this is the blend and extend method that adds volume to the meat and extend portions so I was able to make slightly bigger meatballs and still have 40!
SERVING IDEAS/FLAVOUR IDEAS FOR HONEY SRIRACHA TURKEY AND MUSHROOM MEATBALLS
- feeling ambitious? why not stuff it with some cheese!
- serve it with rice (white, brown, wild)
- serve with roasted sweet potatoes
- add chilli powder to the raw meatballs to add a bit more spice
- instead of serving it as a main meal, add some toothpicks and make it into an appetizer
Honey Sriracha Turkey and Mushroom Meatballs
Ingredients
Turkey Meatballs
- 2 lbs turkey minced
- 1 portobello mushroom minced
- 2 tbsp garlic powder
- 2 eggs
- 1 cup panko bread crumbs or regular breadcrumbs
- salt and pepper to taste
Honey Sriracha Sauce
- 1/4 cup Sriracha less if you want something less spicy
- 4-5 tbsp honey
- 3 tsp tamari sauce or soy sauce
- 3-4 cloves garlic minced
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, eggs, panko bread crumbs, salt, and pepper before shaping them into little balls.
- Place meatballs onto your sheet pans and bake for 20-25 minutes, until browned and cooked through.
Honey Sriracha Sauce
- While the meatballs are cooking, mix together your Sriracha, honey, tamari, and garlic. Once mixed, cook over low heat until the sauce as bubbled and thicken a bit.
- Either serve the sauce on the side to be dipped in or coat your meatballs with the sauce all at once before serving.
Nutrition
Let’s Chat! What type of meatballs are your favourite meatballs? Honey Sriracha Turkey? With or without mushrooms? Other meats?
MORE DELICIOUS MEATBALL RECIPES
- Hoisin Sriracha Glazed Meatballs
- Vietnamese Bun Cha Inspired Meatballs Meal Prep
- Honey Sriracha Turkey and Mushroom Meatballs
- Salisbury Steak Styled Meatballs Recipe
- Meatball and Couscous Meal Prep
- Tteokbokki Korean Inspired Meatballs
Other places to connect with me
Facebook: http://www.facebook.com/carmyycom
Email: carmy@carmyy.com
Vlogs/Recipe Videos: Youtube
Abbey Sharp
July 5, 2017 at 10:21 amMmm, these meatballs look like their packed with flavour! I love using ground turkey because it’s lean and carries its own unique flavour!
Christina Bauer
July 5, 2017 at 3:55 pmThe honey sriracha sauce sounds so perfect! I’d totally use that on tempeh or vegan meatballs 😀
Deborah @ Confessions of a mother runner
July 5, 2017 at 6:33 pmWe love siracha over here! My boys would love this
Liz @ I Heart Vegetables
July 5, 2017 at 8:14 pmI want those little bento boxes!! Those are so cool! (I’m sure the meatballs are good too, haha)
Tasha
February 13, 2018 at 3:21 amThat’s what they are called! I was just about to ask here what these boxes were called? LOL! Bento boxes. Thanks Liz! I must have these asap! I’ll also be making this recipe very soon to serve it in. ☺ Yum! Thanks for the recipe Carmy!
Carmy
February 13, 2018 at 8:36 amHope you enjoy!
Tasha
February 17, 2018 at 1:58 pmThanks! 🙂
Chrissy @ Snacking in Sneakers
July 5, 2017 at 8:58 pmSriracha is by far the best condiment ever, haha. It adds such a unique burst of flavor to dishes. We love it mixed with a little mayo on top of things like a sushi bowl and veggie fritters!
Natalie
July 6, 2017 at 7:42 amOh I so understand what you talking about. My hubby is crazy about Sriracha! These meatballs are just perfect for family weekday dinner. Saving the recipe to try.
Esther
July 6, 2017 at 8:04 pmGreat video! Those look great!
I need to use more sriracha in my life!
Ilka
July 6, 2017 at 8:48 pmI love how perfectly you scooped these meatballs with the ice cream scooper! They turned out picture perfect!
Tara @ A Daily Dose of Fit
July 6, 2017 at 10:10 pmLiterally drooling over this post right now…
Katherine
October 29, 2018 at 10:47 pmMade these two weeks in a row because they were so delicious! Then I made them again for a party and they were the firstborn dish gone! The honey sriracha sauce is so great!
Carmy
October 30, 2018 at 10:28 amWoohoo! I’m so glad to hear that they were a hit! Thanks for letting me know!
Renee
March 14, 2019 at 9:30 pmHow would you freeze these for a later meal? This is such an amazing idea. Perfect for lunches.
Carmy
March 15, 2019 at 3:07 pmHey Renee, unfortunately I’ve never tried freezing this recipe. However, I don’t see why the meatballs can’t be frozen and you can always make the glaze ahead of time (1 week) and leave it in your fridge!