Turkey Sriracha Meatballs with Asian Noodles


These past few days in the Hamptons surely have been rainy, but to keep the comfort and spice in the moment, my husband delighted me with a delicious bowl of Asian noodles topped off with spicy turkey meatballs with a sweet sriracha glaze. My husband has been experimenting with sriracha in the kitchen, our most used condiment. Definitely expect some twists on stirfries, pastas, and summer barbecue dishes incorporating sriracha.

Below you will find the adapted* recipe to this well loved spicy meatball dish.  I recommend as a dessert pairing, a bowl of fresh berries with vanilla bean ice cream, or a scoop of mango sorbet.  For a cocktail pairing, you must create a cucumber or lychee martini!


  • 19 oz. package ground turkey
  • 1 large egg
  • ½ cup plain breadcrumbs
  • 2 inches fresh ginger
  • ½ t soy sauce
  • 1 bunch green onions (divided)
  • Freshly cracked black pepper
Sriracha Glaze & Noodles
  • 1 8 oz. package rice-flour noodles
  • 2 T soy sauce
  • 1 T rice vinegar
  • 2 T brown sugar
  • 2 T sriracha hot sauce
  • ½ cup water (divided)
  • 2 T cornstarch


  1. Preheat the oven to 350 degrees. Add the ground turkey, egg, bread crumbs, soy sauce, and some freshly ground pepper to a large bowl. Peel the ginger with a vegetable peeler. Thinly slice 2-3 of the green onions and add to the bowl (save the rest for later).
  2. Mix the ingredients in the bowl thoroughly. Shape the meat mixture into meatballs about the size of Ping-Pong balls. You should get about 25-30 meatballs. Arrange the meatballs on a baking sheet covered in foil; bake in preheated oven for 25 minutes.
  3. While the meatballs are baking, make the sriracha glaze and noodles. Cook noodles according to package directions. Drain and rinse under cold water then drain.
  4. In a small pot combine the soy sauce, rice vinegar, brown sugar, sriracha and ¼ cup of the water. Heat and stir the mixture over medium heat until the brown sugar is dissolved. In a small bowl, stir the remaining 1/4 cup water with the cornstarch.
  5. Pour the cornstarch slurry into the pot with the glaze. Stir to combine. Allow the mixture to come up to a simmer, at which point the glaze will thicken and become glossy.
  6. After the meatballs are finished baking, transfer them to a large bowl and pour the glaze over top. Carefully toss the meatballs to coat in the glaze. Serve hot over noodles topped with the remaining sliced green onions.

Yields 4-6 servings

*The original recipe can be found here.


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