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–+ servings
Maple-Sriracha Cocktail Meatballs in a glass bowl, garnished with cilantro and lime wedges.

Maple‑Sriracha Cocktail Meatballs (Sticky + Sweet Heat)

These meatballs offer a delightful balance of sweet maple syrup and spicy sriracha, creating a sticky glaze that's perfect for parties or meal prep.
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Prep Time 25 minutes
Cook Time 30 minutes
Glaze Simmer Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 20 meatballs
Course: Appetizer, Party Food
Cuisine: Asian-inspired
Ingredients Equipment Method Notes

Ingredients
  

For the Maple Sriracha Meatballs
  • 2 pounds ground turkey
  • 1 cup panko breadcrumbs homemade or store-bought
  • 2 large eggs lightly beaten
  • 1/3 cup green onion light green and white parts finely chopped
  • 1 clove garlic grated
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
For the Glaze
  • 3 tablespoons sriracha hot sauce
  • 1/4 cup low-sodium tamari or low-sodium soy sauce
  • 3 tablespoons maple syrup
  • 3 tablespoons rice wine like shaoxing
  • 1 tablespoon ginger paste
  • 2 large cloves garlic grated
  • 1 teaspoon toasted sesame oil
  • 2 tablespoons lime juice
For Serving or Meal Prep
  • 3 cups cooked brown rice 1/2 cup per serving (more or less if desired)
  • matchstick carrots
  • matchstick radish
  • sesame seeds
  • green onions dark part only
  • lime wedges
  • fresh cilantro leaves

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • Mixing Bowl
  • Small bowl
  • Wok or Chef's Pan

Method
 

  1. Preheat your oven to 350℉ (180℃).
  2. In a large mixing bowl, combine the turkey, eggs, panko, green onions, garlic, salt, and pepper. Stir with a fork until combined. Measure with a small scoop (about 1 to 1-1/2 tablespoons) and roll into balls. Place on a parchment-lined, rimmed sheet pan and bake in your preheated oven for 20 to 25 minutes, or until fully cooked.
  3. Meanwhile, in a small bowl, whisk together the sriracha, tamari, maple syrup, rice wine, ginger, garlic, sesame oil, and juice of 1/2 a lime.
  4. Pour this mixture into a wok or chef's pan and bring to a boil. Immediately reduce to low and simmer for 8 to 10 minutes until thickened. Add in the meatballs and toss to coat.
  5. For serving or meal prep: Place 1/2 cup or more of cooked brown rice into a container or bowl. Top with matchstick carrots and radishes next to 6 to 8 meatballs with a little extra glaze. Sprinkle with green onion and sesame seeds. Serve with a lime and cilantro leaves.

Notes

These meatballs are naturally gluten-free if you use tamari or gluten-free soy sauce and gluten-free panko breadcrumbs. They are excellent for parties and can be made ahead of time.

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