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Sriracha Teriyaki Meatballs

An Asian-Fusion twist on meatballs

Course Main Course
Cuisine Asian
Keyword Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people


  • 1 lb. Ground Turkey
  • 2 cloves Garlic minced
  • 1 Egg
  • 1 cup Panko breadcrumbs
  • 1 tbsp Sriracha Sauce
  • 1 tsp Soy Sauce
  • 1 tsp Ginger ground/minced
  • Salt/Pepper to taste
  • 1/4 cup Cilantro chopped
  • 1 Green Onion white part only, minced
  • 2 tbsp Olive Oil

The Sauce

  • 1/2 cup Soy Sauce
  • 1/3 cup Honey
  • 1 tbsp Sesame oil
  • 1 tsp ground/fresh ginger
  • 1 tbsp Sriracha Sauce
  • 1/2 cup Water plus 3 tbsp. water
  • 2 tsp cornstarch
  • Rice Vinegar dash


  1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl, combine turkey, egg, cilantro, Panko, soy sauce, garlic, ginger, Sriracha, green onion, salt and pepper. Best to use your hands to mix together. Mixture should be moist but hold a shape.

  2. Heat oil in a large skillet over medium high heat. Roll meat into 1″ balls (should make about 20). Brown meatballs on all sides, about 2 minutes per side, browned but not cooked through.

  3. Place browned meatballs on prepared pan and bake for 12-14 minutes, until cooked through.

  4. Meanwhile, make the sauce: In a small saucepan, combine soy sauce, Sriracha, ginger, oil, and a 1/2 cup water. Heat over medium heat until simmering. Make a cornstarch slurry in a small bowl by stirring together remaining water and cornstarch. Pour into saucepan and stir constantly, while simmering, until thickened, about 3 minutes.

  5. Toss cooked meatballs with sauce and serve. Top with sesame seeds and green onions, if desired.