Save Mini Sriracha turkey meatball skewers are the ultimate party appetizer that pack a tangy punch in every bite and disappear faster than you can grill them. They work equally well for a casual game night or impressing guests at a summer cookout and you can prep them ahead to save time when you need it most. The spicy glaze and savory turkey mix make these meatballs a go-to for flavor lovers.
The first time I made these for a backyard party everyone kept sneaking back for seconds. Now my friends ask for these by name whenever we plan a potluck or a big game night. They are always a conversation starter.
Ingredients
- Ground turkey: this lean protein absorbs flavors beautifully and stays juicy when you choose thigh meat over breast
- Breadcrumbs: these hold everything together and give the meatballs the perfect tender interior go for fresh or panko for a lighter texture
- Green onions: add freshness and crunch chop them finely for even distribution
- Garlic: brings unmistakable depth and aroma mince fresh cloves for best results
- Sriracha sauce: the star of the show gives heat and tang try to select a sauce that tastes bright and balanced
- Soy sauce: seasons everything with umami opt for low sodium if needed
- Honey: balances the heat and adds a caramelized touch choose good quality local honey whenever possible
- Egg: binds the mix so the meatballs hold their shape use fresh large eggs for best texture
- Salt and pepper: round out the flavors taste before salting since soy sauce adds saltiness
- Wooden skewers: for threading and serving soak in water for 30 minutes to prevent burning on the grill
Instructions
- Mix the Meatball Ingredients:
- Combine ground turkey, breadcrumbs, chopped green onions, minced garlic, soy sauce, sriracha, honey, a beaten egg, salt, and pepper in a large bowl. Use your hands or a sturdy spoon to blend until just combined. Over mixing can make meatballs tough so stop when the mixture looks uniform.
- Shape the Meatballs:
- Scoop small portions about one tablespoon each and roll gently into smooth balls. For even cooking I like to use a mini cookie scoop then roll by hand. Place the formed balls on a tray lined with parchment.
- Thread onto Skewers:
- Gently thread three to four meatballs onto each presoaked skewer. Leave a little space between each so heat can circulate and they cook evenly. If you double skewer they are less likely to spin when you flip.
- Prepare the Glaze:
- In a small bowl whisk together extra sriracha, honey, and a splash of soy sauce. This sauce will brush on during cooking and again before serving for extra shine and flavor.
- Cook the Skewers:
- Heat a grill or grill pan to medium heat and lightly oil the grates. Arrange skewers and grill for around ten to twelve minutes turning occasionally. Brush with glaze during last few minutes so it caramelizes without burning.
- Finish and Serve:
- Once cooked through and slightly charred remove from the heat and brush one more time with the glaze. Let rest a minute or two before serving to keep juices in the meatballs. Arrange on a platter and sprinkle extra green onions for color.
Save I am always amazed how honey softens the heat of sriracha without muting the flavor making every bite completely addictive. Whenever my sister is in town she asks for a batch of these just for us to share a platter before the family arrives and it has become a little ritual.
Storage Tips
After cooling wrap leftovers in foil or place in an airtight container in the fridge. They stay fresh and moist for up to three days. Gently reheat in the oven covered with foil to keep the texture soft and prevent drying out. For quick snacks pop a few in the microwave and zap for short intervals.
Ingredient Substitutions
If turkey is unavailable swap in chicken or even lean pork with equally tasty results. Replace honey with maple syrup for a deeper sweetness. For a plant based twist use a ground meat substitute and vegan egg replacer but adjust seasonings because some vegan meats come already salted.
Serving Suggestions
Pile skewers on a bed of shredded lettuce or thinly sliced cucumbers for a fresh presentation. Serve with extra dipping sauce on the side—try a simple Greek yogurt mixed with a splash more sriracha and lime for a cooling contrast. They also make an incredible protein-packed topping on rice bowls with pickled veggies.
Cultural Context
Despite the Southeast Asian punch of sriracha sauce these meatballs are a very American party creation uniting familiar cocktail meatball vibes with spicy street food influence. They fit right in on a Super Bowl spread or at a summer grilling bash next to burgers and wings.
Save These little skewers always vanish quickly at any party and make every cookout just a bit more memorable.
Recipe Questions & Answers
- → How do I make meatballs tender?
Mix ground turkey with breadcrumbs and egg; avoid over-mixing to keep the meatballs soft.
- → Can these be made ahead?
Yes, prepare and cook the meatballs in advance; reheat just before serving on skewers.
- → What sauce pairs well with sriracha meatballs?
Serve with extra sriracha, honey, or yogurt dip for added flavor.
- → Can I grill the skewers?
Absolutely, grilling adds smoky notes and caramelizes the exterior for extra taste.
- → Are these suitable for freezing?
Yes, freeze cooked meatballs individually and reheat as needed for easy prep.