Honey Sriracha Meatballs

These honey sriracha meatballs are the perfect mix of sweet, spicy, and savory. I love how tender the meatballs are and how the sauce coats them in a sticky glaze that’s both fiery and slightly sweet. They work great as an appetizer, served over rice, or even tucked into lettuce wraps for a lighter option.

Why You’ll Love This Recipe

I like that this recipe is versatile I can make it with chicken, turkey, or beef depending on what I have on hand. The sauce is the real star here, with its balance of tangy tomato, sweet pineapple, and spicy sriracha. I also love that I can easily adjust the heat and sweetness to fit my taste. These meatballs make for a crowd-pleasing dish that always disappears fast.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Meatballs:
1 pound ground lean chicken, turkey, or beef (see notes for cooking time adjustment)
¼ cup diced red onion
2 ½ Tablespoons arrowroot starch or potato starch
2 Tablespoons Sriracha (see notes for whole30 option)
1 Tablespoon unsweetened tomato sauce or tomato paste
½ Tablespoon apple cider vinegar or 1 Tablespoon Tamari sauce
½ Tablespoon fresh grated ginger or ¼ teaspoon ground ginger
1 teaspoon minced garlic (1 large clove or 2 small cloves)
¼ teaspoon kosher salt
dash of black pepper
1 large egg, whisked

For the sweet and spicy Sriracha sauce:
1 ¼ cup tomato sauce (see notes for thicker sauce option)
8 ounces crushed pineapple – partially drained (reserve 1-2 Tablespoons of the pineapple juice, drain the rest)
2 Tablespoons Sriracha or whole30 sriracha
½ Tablespoon fresh grated ginger or ¼ teaspoon ground ginger
2 teaspoons apple cider vinegar or 1 Tablespoon tamari sauce
1 teaspoon minced garlic (1 large garlic clove or 2 small cloves)
1 teaspoon red pepper flakes (to make spicier add more)
2 – 3 Tablespoons honey. Adjust to taste. (Omit for whole 30 option)
salt/pepper to taste

Garnishes – fresh cilantro

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, I mix together the ground meat, onion, starch, sriracha, tomato paste, vinegar or tamari, ginger, garlic, salt, pepper, and egg until just combined. I shape the mixture into meatballs, about 1–1 ½ inches in size, and place them on the prepared baking sheet.
3. I bake the meatballs for 18–22 minutes, or until they’re fully cooked through (adjusting the time slightly depending on the type of meat used).
4. While the meatballs bake, I prepare the sauce by adding tomato sauce, crushed pineapple with reserved juice, sriracha, ginger, vinegar or tamari, garlic, red pepper flakes, and honey to a saucepan over medium heat. I stir and let it simmer for 8–10 minutes until slightly thickened.
5. Once the meatballs are done, I toss them in the sauce until coated. I garnish with fresh cilantro before serving.

Servings and Timing

This recipe makes about 20–24 meatballs, serving 4–5 people. It usually takes me around 15 minutes to prepare and 25 minutes to cook, so the total time is about 40 minutes.

Variations

Sometimes I make these meatballs with ground turkey for a leaner option or with beef for a heartier flavor. To keep it Whole30-friendly, I skip the honey and use a compliant sriracha. If I want extra texture, I add finely chopped bell peppers or shredded carrots to the meatball mixture. I also like swapping the crushed pineapple for mango for a tropical twist.

Storage/Reheating

I keep leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I simmer the meatballs gently in a skillet with a splash of water or sauce until warmed through. These meatballs also freeze well I freeze them in a single layer, then transfer to a bag or container. When ready to eat, I thaw and reheat in the oven or skillet.

FAQs

Can I make these meatballs ahead of time?

Yes, I often prepare the meatballs and refrigerate them before baking. I also bake them ahead and store them in the fridge or freezer.

Can I make this recipe Whole30-friendly?

Yes, I omit the honey and use a Whole30-approved sriracha and tamari.

What meat works best?

I like ground chicken or turkey for a lighter version, but beef gives a richer flavor.

Can I cook the meatballs on the stovetop instead of baking?

Yes, I pan-sear them in a skillet with oil until browned on all sides and cooked through.

How spicy are these meatballs?

The spice level depends on the amount of sriracha and red pepper flakes. I reduce them for a milder version or add extra for more heat.

Can I use fresh pineapple instead of canned?

Yes, I chop fresh pineapple finely and add a splash of juice to the sauce for the same effect.

Do I need to use starch in the meatballs?

Yes, the arrowroot or potato starch helps bind the mixture and keep the meatballs tender.

Can I make these meatballs without eggs?

Yes, I replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water) to bind the mixture.

What should I serve with honey sriracha meatballs?

I like serving them with rice, cauliflower rice, noodles, or even inside lettuce wraps.

Can I double the recipe?

Yes, I double everything and use two baking sheets to avoid overcrowding.

Conclusion

I love how these honey sriracha meatballs balance sweet, spicy, and tangy flavors in every bite. They’re quick to make, full of bold flavor, and easy to customize. Whether I serve them as an appetizer, a main dish, or meal prep, they always hit the spot.

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