seared sriracha meatballs

Seared Sriracha Meatballs

This recipe for seared meatballs takes a little more effort than I typically am willing to make but it’s so worth it because results are super delicious and fairly healthy too.  While I admit it does take a little time to make all of those meatballs, it’s not difficult to do.  Also, the recipe yields a lot of meatballs so I ended up freezing half of them, so the next time I make this it will be super easy to throw together.

I probably should have called this dish “seared meatballs with sriracha glaze” because there is no sriracha in the meatballs themselves. This is nice because the glaze is quite spicy; you can serve the meatballs plain so each person can add the amount of glaze that he or she prefers.

seared sriracha meatballs

seared sriracha meatballs

I decided to try searing the meatballs instead of just baking them.  Any time you sear meat, it helps lock in juice and flavor and it gives you a nice caramelized “crust”.  I thought these turned out really well using this method, but if you don’t have an oven safe pan or you just don’t want to bother with the extra step, you can put the meatballs right into the oven.  They will take 25 – 30 minutes to cook through if you don’t sear them.

Another thing to note when searing poultry is that it browns much quicker than red meat, which is why I only set the heat to medium instead of medium high like you’d normally do when searing a steak.

seared sriracha meatballs

Recipe adapted from Budget Byte’s Turkey Sriracha Meatballs

Seared Sriracha Meatballs

Serves 30 meatballs
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes



  • 20oz ground turkey
  • 1 Large egg
  • 1/2 cup bread crumbs
  • 2 teaspoons minced ginger
  • 2 teaspoons soy sauce
  • 1/4 cup finely chopped onion


  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1/4 cup brown sugar
  • 2 tablespoons sriracha sauce
  • 1/2 cup water (divided)
  • 2 tablespoons cornstarch


1. Add the turkey, egg, bread crumbs, soy sauce, ginger, and onion to a bowl and mix well. Shape into about 1 1/2" meatballs (about the size of golf balls).
2. Preheat a cast iron or oven safe pan on stove over medium heat. Preheat oven to 375°f.
3. If your pan isn't well seasoned, pour in a small amount (about 1-2 tbs) of vegetable, canola or peanut oil. Add about 10-12 meatballs and sear on all sides. Set the seared meatballs on a plate and add do the same with the remaining meatballs. When 2nd batch finishes searing, turn off heat, add first batch back to the pan, and bake the meatballs in the preheated oven for another 7-10 minutes to finish cooking through.
4. While the meatballs are in the oven, make the glaze. In a small pot combine soy sauce, rice vinegar, brown sugar, sriracha and 1/4 cup water. Heat and stir over medium until sugar dissolves. Stir together remaining 1/4 cup water and cornstarch, then add it to the glaze mix. Stir then bring to a simmer. Stir again and turn off heat.
5. When meatballs are finished baking, transfer them to serving dish(es). Top with glaze.

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