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4.91 from 42 votes

Turkey Sriracha Meatballs

Savory garlic and ginger infuse these turkey meatball with big flavor and the sriracha glaze adds a sweet and spicy twist. 
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Total Cost: $6.65 recipe / $1.11 serving
Servings: 6 4 meatballs each
Author: Beth M



  • 19 oz package ground turkey $4.59
  • 1 large egg $0.17
  • 1/2 cup plain breadcrumbs $0.17
  • 2 inches fresh ginger $0.30
  • 1/2 tsp soy sauce $0.02
  • 1 bunch green onions, divided $0.69
  • Freshly cracked black pepper $0.05


  • 2 Tbsp soy sauce $0.20
  • 1 Tbsp rice vinegar $0.11
  • 1/4 cup brown sugar $0.06
  • 2 Tbsp sriracha hot sauce $0.17
  • 1/2 cup water, divided $0.00
  • 2 Tbsp cornstarch $0.12


  • Preheat the oven to 350 degrees. Add the ground turkey, egg, bread crumbs, soy sauce, and some freshly ground pepper to a large bowl. Peel the ginger with a vegetable peeler or by scraping the skin off with the side of a spoon. Use a small holed cheese grater to grate about two inches of the ginger straight into the bowl. Thinly slice 2-3 of the green onions and add to the bowl (save the rest for later).
  • Mix the ingredients in the bowl thoroughly. Shape the meat mixture into meatballs about the size of pingpong balls. You should get 25-30 meatballs, depending on the size. Arrange the meatballs on a baking sheet covered in foil and bake in the preheated oven for 25 minutes.
  • While the meatballs are baking, make the sriracha glaze. In a small pot combine the soy sauce, rice vinegar, brown sugar, sriracha and 1/4 cup of the water. Heat and stir the mixture over medium heat until the brown sugar is dissolved. In a small bowl, stir together the remaining 1/4 cup of water with the cornstarch. Pour the cornstarch slurry into the pot with the glaze. Stir to combine. Allow the mixture to come up to a simmer, at which point the glaze will thicken and become glossy.
  • After the meatballs are finished baking, transfer them to a large bowl and pour the glaze over top. Carefully toss the meatballs to coat in the glaze. Serve hot topped with the remaining sliced green onions.