Go Back
- 1 lb ground chicken (or turkey) - 1/2 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1 large egg - 3 cloves garlic, minced - 1 tablespoon ginger, minced - 1 tablespoon soy sauce - 1 teaspoon salt - 1/2 teaspoon black pepper - 1/4 cup honey - 3 tablespoons Sriracha (adjust to taste) For these meatballs, I love using ground chicken or turkey. They are lean and tender. The breadcrumbs and Parmesan cheese add flavor and help hold the meatballs together. The egg binds everything nicely. Garlic and ginger bring a fresh kick to the mix. Soy sauce adds umami, while salt and pepper season the meatballs well. The star ingredients are honey and Sriracha. Honey gives a sweet taste, and Sriracha adds warmth. You can adjust the Sriracha to make it spicier or milder based on your taste. - 2 cups broccoli florets - 1 red bell pepper, sliced - 1 tablespoon olive oil - 1 cup cooked brown rice (for serving) - Sesame seeds (for garnish) - Green onions, chopped (for garnish) I like to use broccoli florets and red bell pepper. They add color and crunch. The olive oil helps the veggies roast perfectly. Serving the meatballs over cooked brown rice makes the dish hearty. Garnishing with sesame seeds and green onions adds a lovely touch. - Alternative proteins (ground beef, pork, or plant-based) - Gluten-free breadcrumbs If you want to switch proteins, ground beef or pork works well. You can also use plant-based options. For gluten-free needs, substitute regular breadcrumbs with gluten-free ones. This way, everyone can enjoy these meatball bowls! - Preheat your oven to 400°F (200°C). - Line a large baking sheet with parchment paper. This helps with easy cleanup and keeps the meatballs from sticking. - In a big bowl, mix 1 lb of ground chicken with 1/2 cup of breadcrumbs, 1/4 cup of grated Parmesan cheese, and 1 large egg. - Add 3 cloves of minced garlic, 1 tablespoon of minced ginger, 1 tablespoon of soy sauce, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. - Combine all the ingredients until they are just mixed. - Form the mixture into meatballs, each about 1 inch in size. Place these meatballs on the baking sheet. - In a small bowl, mix 1/4 cup of honey with 3 tablespoons of Sriracha. Stir until well combined. - Drizzle half of this sauce over the meatballs before baking. Save the other half for later. - Arrange 2 cups of broccoli florets and 1 sliced red bell pepper around the meatballs on the baking sheet. - Drizzle 1 tablespoon of olive oil over the veggies. Sprinkle a pinch of salt and pepper on top. - Bake in your preheated oven for 20-25 minutes. Check the meatballs to ensure they are cooked through and the veggies are tender. - Halfway through, toss the veggies gently for even cooking. - Once done, drizzle the remaining honey-Sriracha sauce over the meatballs before serving. This simple method makes meal prep easy and fun. Enjoy your tasty creation! To get juicy meatballs, I have a few tips. First, always mix your ingredients well but do not over-mix. Over-mixing can make meatballs tough. You want a nice balance of moisture and flavor. Adding breadcrumbs and cheese helps keep them moist. The egg acts as a binder, too. Marinating your meatballs can add great taste. I suggest using the honey-Sriracha sauce as a marinade. Just mix it up and let the meatballs sit for at least 30 minutes. You can also add spices like paprika or onion powder for extra flavor. Garlic and ginger are must-haves in this dish. They give a nice kick that pairs well with the honey and heat. To ensure even cooking, rotate your baking sheet halfway through. This helps all sides of the meatballs cook evenly. For checking doneness, use a meat thermometer. The center of each meatball should reach 165°F (74°C). If you don't have a thermometer, cut one open to check. The inside should be no longer pink. {{image_2}} You can switch up the main protein in this dish. Ground turkey or beef works great. You can also use plant-based options like lentils or chickpeas for a meatless meal. Each protein has its own flavor. Ground turkey is milder, while beef adds a rich taste. You might want to adjust spices based on the meat you choose. Feel free to add more veggies to your bowl! Carrots, snap peas, or zucchini make good choices. You can also switch veggies based on the season. Fresh asparagus in spring or sweet corn in summer can add nice touches. This makes the dish fun and colorful. If you want to try something new, swap the honey-Sriracha sauce for BBQ or teriyaki. Each sauce gives a different taste. For BBQ, you can add a bit of liquid smoke for depth. If you prefer less heat, use a milder sauce. Adjust the spice level to fit your taste buds. To keep your leftovers safe, let them cool first. Place the meatballs and veggies in airtight containers. I recommend using glass containers or BPA-free plastic ones. They help maintain freshness and flavor. You can freeze the meatballs and veggies for later use. I suggest placing them in a single layer on a baking sheet first. Once frozen, transfer them to freezer bags. This method prevents sticking. For reheating, thaw in the fridge overnight. Warm them in the oven or microwave until heated through. In the fridge, expect your meatball bowls to last about three to four days. If you freeze them, they can last up to three months. Always check for signs of spoilage. Look for off smells, changes in color, or a slimy texture. If you see these, it's best to toss them out. Yes, you can make meatballs ahead of time. First, mix the ground chicken, breadcrumbs, and other ingredients. Form the meatballs and place them on a baking sheet. Cover them tightly with plastic wrap or foil. You can store them in the fridge for up to 2 days. For longer storage, freeze them. Just lay them on a baking sheet to freeze first. Once solid, transfer to a zip-top bag. They can stay in the freezer for up to 3 months. These meatball bowls are great on their own, but some sides work well too. You can serve a fresh salad for a crisp touch. Steamed green beans or asparagus add color and nutrition. You can also try serving them with roasted sweet potatoes or quinoa for extra fiber. If you like crunch, add some tortilla chips on the side. The options are endless! To change the heat level, look at the Sriracha amount. If you want it mild, use just one tablespoon. For more heat, add more Sriracha. You can also mix in some red pepper flakes for a different flavor. Another option is to add a splash of vinegar for tang without too much heat. Taste as you go to find your perfect balance. Yes, you can easily make this dish gluten-free. Swap regular breadcrumbs with gluten-free breadcrumbs. Make sure the soy sauce is gluten-free as well. You can find tamari as a great substitute. If you want a lower-carb option, you can use almond flour instead of breadcrumbs. Enjoy your meal without worry! This blog post covered how to make tasty meatballs with honey-Sriracha sauce, using ground chicken or turkey. I shared tips on perfect cooking and variations to suit your taste. You can use different proteins or vegetables and swap sauces too. Remember, these meatballs can be made ahead, stored, or frozen for easy meals. Experiment with flavors and enjoy healthy, delicious dishes. Making these meatballs brings joy to cooking and sharing meals.

Sheet-Pan Honey Sriracha Meatball Bowls

Elevate your dinner game with these mouthwatering Sheet-Pan Honey Sriracha Meatball Bowls! This easy recipe combines juicy meatballs with a spicy-sweet sauce and colorful veggies, all baked to perfection. Ready in just 40 minutes, it's ideal for busy weeknights. Discover how to whip up this delicious and healthy meal that the whole family will love. Click through for the full recipe and make your mealtime fabulous!
Print Recipe Pin Recipe

Ingredients
  

1 lb ground chicken (or turkey)

1/2 cup breadcrumbs

1/4 cup grated Parmesan cheese

1 large egg

3 cloves garlic, minced

1 tablespoon ginger, minced

1 tablespoon soy sauce

1 teaspoon salt

1/2 teaspoon black pepper

1/4 cup honey

3 tablespoons Sriracha (adjust to taste)

1 tablespoon olive oil

2 cups broccoli florets

1 red bell pepper, sliced

1 cup cooked brown rice (for serving)

Sesame seeds (for garnish)

Green onions, chopped (for garnish)

Instructions
 

Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

    In a large bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, minced ginger, soy sauce, salt, and black pepper. Mix until just combined.

      Form the mixture into meatballs about 1 inch in diameter and place them on the prepared baking sheet.

        In a small bowl, mix the honey and Sriracha together until well combined. Drizzle half of this mixture over the meatballs.

          Arrange the broccoli florets and red bell pepper slices around the meatballs on the sheet pan. Drizzle olive oil over the vegetables and season with a pinch of salt and pepper.

            Bake in the preheated oven for 20-25 minutes, or until the meatballs are cooked through and the vegetables are tender. Halfway through, gently toss the vegetables to ensure even cooking.

              Once done, remove the sheet pan from the oven and drizzle the remaining honey-Sriracha sauce over the meatballs.

                Serve the meatballs and vegetables over a bed of cooked brown rice, and garnish with sesame seeds and chopped green onions.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4