Glazed Meatballs with Sriracha Sauce

Today we have a savory turkey meatball recipe that’s perfect for the big game! It includes several local products including local turkey meat, eggs and the original sriracha sauce. Turkey meat from Misty Knolls Farm in Vermont, Eggs from Stone Soup Farm in Hadley, MA and the original sriracha sauce from Kitchen Garden based in Sunderland and Whately, MA. This recipe includes a glaze as well and is perfect for anyone who loves spicy food!



Misty Knoll Farm from Vermont has naturally-raised turkeys and chickens are the world standard for healthy and tasty poultry.  By allowing their turkeys and chickens to roam in an un-crowded environment, they afford them the natural, stress-free life and healthy diet that nature intended.  Misty Knoll Farms is a family-owned and operated farm producing the finest naturally raised turkeys and chickens.




Stone Soup Farm is a small and diverse farm in Hadley, Massachusetts. The Farm is a 20-acre vegetable and egg farm that uses environmentally responsible practices. Kitchen Garden Farm is located in the heart of the Pioneer Valley, the prime agricultural region of Western Massachusetts. The farm consists of 50 acres of rich river bottom soil with fields on both sides of the Connecticut River, in Sunderland and Whately.





  • 1 pound ground turkey
  • 3 green onions, minced
  • 2 tablespoons minced garlic
  • 1 tablespoon minced ginger
  • 1 egg, lightly beaten
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons sriracha
  • 1 teaspoon tamari
  • 1/2 teaspoon ground white pepper
  • 1 teaspoon sesame oil




  • 1/3 cup apricot preserves
  • 1 to 2 tablespoons sriracha
  • 1 1/2 tablespoons rice vinegar
  • 1 tablespoon tamari
  • 1 tablespoon sesame oil


  1. Preheat oven to 375°F.
  2. In large bowl, gently combine all meatball ingredients until everything is evenly distributed. Form mixture into small balls, using 1 to 1 1/2 tablespoons of meat per ball. Place the meatballs onto a rimmed baking tray and into the oven. Bake for 10 minutes and turn the meatballs. Bake for another 10 minutes until cooked through.
  3. While the meatballs bake, combine all glaze ingredients in a small pot. Whisk and cook over medium heat for 5 minutes or until mixture is slightly thickened. To serve, toss or brush meatballs with warm glaze.

Serving Suggestion

Served whole and garnished with sliced green onion or toasted sesame seeds on an appetizer platter or made into sliders, these meatballs really bring the heat if you double the amount of ginger and sriracha in the mix. Make it a meal by serving the meatballs on a bed of steaming hot jasmine rice.

Nutritional Information

275 calories, 12 g. fat, 105 mg. cholesterol, 482 mg. sodium, 18 g. carbohydrate, 1 g. fiber, 24 g. protein



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