Serve these sticky, spicy Asian meatballs, glazed with sriracha and honey, over rice or noodles for an easy weeknight dinner, or by themselves for a crowd-pleasing party appetizer.
The other night, I had a craving for an Asian meatball recipe I made one time years ago. Problem was I couldn’t remember for the life of me which of my cookbooks it came from.
After going through a dozen or so books, I gave up and just decided to wing it. NO REGRETS!
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These sticky, sweet, and spicy Asian meatballs are also semi-inspired by a few recipes I’ve seen floating around Pinterest. Last summer I pinned a recipe from Rasa Malasia for sriracha honey chicken and it has now been re-pinned more than anything else I’ve ever pinned!
I gotta admit the thought of that combo of spicy sriracha with the sweetness of honey makes my mouth water every time. If you’re into it too, you must try this sriracha salmon recipe. SO GOOD.
I was really pleasantly surprised at how quickly I was able to get this meal on the table. Easily doable on a weeknight.
But that said, if rolling 40 tiny meatballs sounds really tedious to you, feel free to make fewer bigger ones!
If you do make them bigger, I would consider baking them instead of pan frying, to make sure they cook through. A 450 F oven for about 15 minutes should do it for 20 1-inch meatballs.
To be honest though, rolling them took me about 10 minutes and I consider it time well spent because they were so CUTE!
How to Make Sweet and Spicy Asian Meatballs
- To make these Asian meatballs, start by mixing up your ground meat with the breadcrumbs, egg, garlic, salt and pepper. I used healthy lean ground turkey, but you could use ground beef, pork or any other meat.
- Roll your tiny meatballs.
- Cook in a hot nonstick pan for a few minutes until cooked through, shaking the pan now and then to brown all sides.
- Put the meatballs aside and sauté some snow peas (they add nice crunch, but feel free to use other vegetables if you prefer, or just skip them).
- Sauté some garlic and ginger and stir in the rest of the sauce ingredients. Simmer until slightly thickened. Add the meatballs back to the pan and stir to coat. *Note: these are fairly spicy, so feel free to reduce the sriracha from 3 to 2 or even 1 tablespoon according to taste.
- Serve over rice noodles, rice, quinoa, or whatever you prefer. Alternatively, stick some toothpicks in them for a fun party appetizer!
Simple, healthy and super tasty!
Sound good to you? If you make this recipe, I would be thrilled if you would take a pic and tag me on Instagram @ourhappymess!
Or pin for later!
Products I Used to Make the Sweet and Spicy Asian Meatballs
Sriracha Honey Turkey Meatballs with Rice Noodles
- 1 cup snow peas
- 8 oz rice vermicelli
- 2 green onions thinly sliced
- In a large bowl, combine the ground turkey, panko breadcrumbs, egg, garlic, salt and pepper.
- Using your hands, roll about 1 tablespoon of the meat mixture into a ball and put it on a large plate. Repeat until you have about 40 small meatballs.
- In a large non stick skillet, heat 2 tablespoons of oil over medium-high heat. When hot, place the meatballs in the pan and cook, shaking the pan every minute or so, until the meatballs are browned on all sides and cooked through, about 6-8 minutes. Do this in two batches if necessary. Remove the meatballs to a plate.
Vegetables and Sauce
- Put the empty meatball pan back on the stove over high heat, add a 1/2 tablespoon of oil, and quickly stir fry the snow peas (about 3-4 minutes). Remove to the plate with the meatballs.
- Lower the heat to medium and return the pan to the burner. Add a 1/2 tablespoon more oil, the ginger and garlic and cook until fragrant, about 1 minute. Stir in the sriracha, soy sauce, honey, and rice vinegar. Bring to a boil and lower the heat to a simmer. Cook for 5-8 minutes until slightly thickened.
- While the sauce is cooking, bring a large pot of water to a boil. Remove the pot from the heat and add the noodles. Soak the noodles until tender (about 5 minutes), and drain. Set aside.
- Add the meatballs and vegetables back to the pan with the sauce and stir to coat. Serve the meatballs and vegetables on top of the rice noodles. Drizzle with extra sauce and sprinkle with green onions.