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Sriracha Teriyaki Meatballs

Sriracha Teriyaki Meatballs

There’s been so much going on in my life that I haven’t had a chance to share recipes with you all. Now that the world has slowed down a bit and I’ve moved into a new apartment, I feel that now is a good time to do cooking tutorials again. I love Asian cuisine! Most meals that I cook have an Asian twist to them. Years ago I came across this recipe for Sriracha Teriyaki Meatballs that I had to try. I kicked off my Foodie Friday (Fri-yay) on IG with this delicious dish.

This meal is very easy to make and packed with flavor. You can definitely contour it to your taste buds. I also like that you can make these in the crockpot and serve them at a dinner party. Word of caution: Everyone is going to want this recipe.

Sriracha Teriyaki Meatballs

N Crew
Sriracha Teriyaki Meatballs are a delicious and easy-to-make Asian-fusion dish that is perfect for any occasion.


  • 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


  • 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


  • 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.
  • 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.
  • Place browned meatballs on prepared pan and bake for 12-14 minutes, until cooked through.
  • 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.
  • Toss cooked meatballs with sauce and serve. Top with sesame seeds and green onions, if desired.
  • Once you’ve tried this dish I’d love for you to share your photos and review with me. Enjoy!

Once you’ve tried this dish I’d love for you to share your photos and review with me. Enjoy!

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