These Honey Sriracha Meatballs are made with simple paleo-friendly ingredients and are full of protein. Ready in 30 minutes they’re perfect for easy meal prep! Serve them as a poppable appetizer, kid-friendly snack, or a filling meal. Whole30 option included!
Not Your Mama’s Meatballs
You know those recipes you just never get tired of eating? Yep, these sweet and spicy meatballs are one of them! Honestly, saying I’m obsessed is probably an understatement, but trust me. You’ll understand too once you take a bite of these Honey Sriracha Meatballs! Made with allergy-friendly ingredients, they’re a fun twist on classic meatball recipes that pack a ton of flavor into every bite thanks to my homemade sriracha sauce.
Don’t get me wrong, I love a good Italian meatball served with spaghetti or, in my case, spaghetti squash. However, these gluten free turkey meatballs aren’t like the ones your mama made nor are they classic Swedish meatballs! Now, no offense to your mom or Sweden, but sometimes we just need to revamp an old favorite.
So, today, we’re keeping things a little lighter yet every bit as delicious. Made with fresh pineapple, these sriracha meatballs are perfect for summer! In fact, there is even a Paleo and Whole30 recipe option for those with those dietary needs. Personally, I love to serve them skewered, like on our BBQ Graze Board, on a stick for a poppable party appetizer or even a midday snack, but they’re also great served over rice, in subs, and more.
I promise, this recipe is so quick, you’ll think you forgot a few steps!
All-Star Ingredients
Of course, every single ingredient for these Honey Sriracha Meatballs is incredibly important, and the true star of the show is the sweet and spicy sriracha sauce. However, the ingredients listed below stand out from the rest thanks to their incredible health benefits and truly make this dish work.
Pineapple – Not only does pineapple add sweetness to this dish, but it’s also loaded with nutrients like vitamin C to boost immunity and, bromelain, a digestive enzyme that can help improve digestion and reduce inflammation.
Tomato Sauce – Tomatoes have a wide variety of health benefits that can help reduce cholesterol, lower blood pressure, and more. Furthermore, the antioxidant known as lycopene found in this sweet and spicy tomato sauce can actually help fight oxidative stress, toxins, and is super good for your bones!
Pro-Tip: Nutrition labels can be tricky! Double-check the ingredient list to make sure you aren’t buying a tomato sauce full of added sugars.
Turkey or Beef (Ground) – Lean turkey or beef is a great source of protein and is loaded with B vitamins that aid in cell and DNA production as well as the formation of red blood cells.
Note: While this recipe calls for turkey, feel free to use any meat source you prefer! Chicken, turkey, beef, pork, I’ve tested them all, and they’re all delicious and have similar health benefits. Just make sure to take a look at the cooking notes for altered baking times.
Ginger – Ginger has incredible anti-inflammatory and antioxidant properties thanks to a compound known as gingerol. As a result, it can aid in weight loss, reduce symptoms of arthritis, lower blood sugars, and more. Plus, it adds a tangy flavor that contributes to the sourness of this dish.
Step by Step Video!
WHOLE30 Substitutes
These paleo meatballs are as easy as 1-2-3 to make them Whole 30 follow the steps below.
- Substitute the honey for pineapple juice or omit all together
- Replace the store bought sriracha sauce with my homemade sriracha sauce
- Swap the tamari for coconut aminos
Speaking of the sauce….
The Secrets in the Sauce
I’m sure you’ve had sweet sriracha sauce before (often used as a wing sauce or fry sauce), but you’ve never had it like this! Not does this sweet sriracha sauce use my homemade sriracha, but it’s also free of preservatives and added sugars. Instead, we used honey and crushed pineapple to add sweetness and a little zing!
Plus, making it is a breeze. All you have to do is place all of the ingredients except for the honey, into a food processor or blender. Then, blend until smooth. Do a quick taste test to judge how much honey and salt are needed. Pour the mixture into a medium-sized saucepan. To finish, bring the sauce to a soft boil, and let it simmer for 10 minutes. Then, you’re ready for dipping or for the meatballs!
Tools You’ll Need
While the ingredients differ, the process of making these meatballs is actually nearly identical to any classic recipe. However, to ensure that you get the perfect Honey Sriracha Meatballs every time, I’ve gathered the most crucial tools you’ll need below.
- Baking Sheet
- Medium-Sized Mixing Bowl
- Mixer and/or Food Processor or Blender
Serving Suggestions
I’m not sure there’s anything these sweet and spicy meatballs or the sriracha sauce don’t go well with! Of course, you can serve them together as a meal paired with a starch and vegetable side like Paleo Cauliflower Fried Rice or Air Fryer Asparagus, and I highly recommend doing so. However, if you want to get even more bang for your buck, double the recipe and use the meatballs and sauce separately! The meatballs make for the perfect protein source for recipes like this Spiralized Vegetable Stir Fry or my Snappy Italian Sweet Potato Spaghetti Bowls. Plus, the sauce is great over shredded chicken, in wraps, or even drizzled over salads.
Answers to Everything You Want to Know about Meatballs
Yes! When stored in an airtight container, these sriracha meatballs will last up to 5 days. Or, store them in the freezer for up to 2 months. Just be sure to keep them separate from the sauce. Otherwise, you’ll get soggy meatballs.
The best way to reheat meatballs is to stick them in the oven at a temperature of 350 degrees for about 15 minutes or until they are well heated. However, if you’re in a pinch, the microwave will do. To keep them moist, place a damp cloth or paper towel over them, and microwave for about 1 minute.
For these Honey Sriracha Meatballs, I suggest sticking with our baking method as it reduces the amount of fat used. Baking also allows for more flavor as the seasonings are locked in when the meatballs begin to brown. If you like your meatballs on the cripsier side, place them under the broiler for a few minutes before they finish cooking.
The key to keeping your meatballs intact is to have the right balance of dry and liquid ingredients. If you have too much liquid, they won’t stick, but if you have too much of your dry ingredients, they will crumble to pieces. If you feel your meatballs are too dry feel free to add more water or an extra egg. Or, if they’re too runny, add a bit more starch. If the batter feels too soft to shape into a ball, then stick the batter in the fridge for 30 minutes or freezer for 10 -15 minutes before rolling.
More of Our Favorite
Easy Meatball & Veggie Ball Recipes
Sweet and Spicy Honey Sriracha Meatballs (Paleo)
- Total Time: 40 minutes
- Yield: 5 1x
- Diet: Gluten Free
Description
Sweet and Spicy Honey Sriracha Paleo Meatballs are easy to make and freezer friendly. Made with homemade sweet sriracha sauce, you’ll want to double, even triple batch this recipe for a quick meal when the craving hits. Whole 30 option included.
Ingredients
Recipe updated 6/2021
For the Meatballs:
- 1 pound ground lean chicken, turkey, or beef (see notes for cooking time adjustment)
- 1/4 cup diced red onion
- 2 1/2 Tablespoons arrowroot starch or potato starch
- 2 Tablespoons Sriracha (see notes for whole30 option)
- 1 Tablespoon unsweetened tomato sauce or tomato paste
- 1/2 Tablespoon apple cider vinegar or 1 Tablespoon Tamari sauce
- 1/2 Tablespoon fresh grated ginger or 1/4 teaspoon ground ginger
- 1 teaspoon minced garlic (1 large clove or 2 small cloves)
- 1/4 teaspoon kosher salt
- dash of black pepper
- 1 large egg, whisked
For the sweet and spicy Sriracha sauce:
- 1 1/4 cup tomato sauce (see notes for thicker sauce option)
- 8 ounces crushed pineapple – partially drained (reserve 1-2 Tablespoons of the pineapple juice, drain the rest)
- 2 Tablespoons Sriracha or whole30 sriracha
- 1/2 Tablespoon fresh grated ginger or 1/4 teaspoon ground ginger
- 2 teaspoons apple cider vinegar or 1 Tablespoon tamari sauce
- 1 teaspoon minced garlic (1 large garlic clove or 2 small cloves)
- 1 teaspoon red pepper flakes (to make spicier add more)
- 2 – 3 Tablespoons honey. Adjust to taste. (Omit for whole 30 option)
- salt/pepper to taste
- Garnishes – fresh cilantro
Instructions
- Preheat oven to 450 degrees Fahrenheit. Grease a large sheet pan or line with foil. Set aside.
- In a large bowl (or bowl of a stand mixer), combine the ground meat, onion, starch, sriracha, tomato sauce, vinegar, ginger, garlic, and salt/pepper. Lastly add the whisked egg, stir into mixture.
- Using hands or a mixer, mix all ingredients until combined. (A stand mixer works best.) If the batter is too moist, place mixture in fridge to chill/thicken for 30 minutes before rolling into meatballs.
- Next, shape mixture into 15-18 meatballs, approximately 1-1/2 to 2 tablespoons each (a little larger than the size of a golf ball).
- Place on greased baking sheet.
- Bake for 12-15 minutes (rotating pan halfway), or until they are firm and slightly cooked/browned. Internal temperature should reach 165 degrees Fahrenheit for poultry or 160 degrees Fahrenheit for beef.
- While the meatballs are baking, prepare the sweet and spicy sriracha sauce.
- In a food processor bowl, blend together tomato sauce, pineapple plus 2 Tablespoons of the juice, sriracha, ginger, vinegar, garlic, and red pepper flakes. Blend until smooth.
- Add the honey, 1 Tablespoon at a time, and salt/pepper to taste. Blend and taste. Adjust sweetness as needed.
- Pour the sweet and spicy sauce in medium pan. Bring to a quick soft boil then reduce and simmer for 10 minutes.
- Remove cooked meatballs from oven while sauce is simmering.
- After the sauce has simmered for 10 minutes, place the baked meatballs in sauce.
- Simmer for an additional 10 minutes, coating all meatballs evenly.
- Once cooked, remove and garnish with fresh chopped cilantro, if desired. Serve immediately.
- Store leftover meatballs and sauce in a sealed container in fridge for up to 5 days. Or freeze meatballs and sauce (separated) for up to 2 months.
Notes
For thicker sauce blend 2 Tablespoons tomato paste with sauce ingredients before transferring to saucepan.
Whole 30 options- Omit honey in the sauce. Feel free to use an unsweetened chili paste instead of sriracha or my whole30 sriracha sauce.
- Prep Time: 10 min
- Cook Time: 30 min
- Category: appetizer/main
- Method: stove
- Cuisine: asian american
Nutrition
- Serving Size: 3 Meatballs with sauce
- Calories: 216
- Sugar: 10.1 g
- Sodium: 363.4 mg
- Fat: 8.8 g
- Saturated Fat: 2.4 g
- Carbohydrates: 17.1 g
- Fiber: 1.9 g
- Protein: 18.2 g
- Cholesterol: 114.3 mg
Keywords: meatballs, paleo meatballs, sweet and sour, sriracha, asian, paleo, meat, chicken, beef, appetizer, healthy
How will you serve these Honey Sriracha Meatballs? Let me know in the comments below!
Cheers!
LC
I’m new to a gluten free diet and looking to better nourish my body. Your recipes actually look delicious, my mouth is watering! Can’t wait to try them!
So happy to connect! Keep me posted on the recipes you try amanda!
I have a freezer full of ground venison and am always looking for a different way to prepare it. This spicy meatball is one of my new favorites!
I love this sweet and spicy! My husband and I loved these meatballs!
★★★★★
Definitely a husband favorite. 😉
Good morning!
This recipe looks great! Would it be ok not to use pineapple if I do not have it or will it make a difference? I am excited to try it!
Thank you!
Katie
Hello! Where do I find the ingredients list for this recipe?
Just emailed you!
This looks amazing! I may have missed it, but how much is a serving? Thanks!
Thanks brittany! i’d say 3 meatballs would be a good serving.
I’m gonna try this recipe. Last time I tried to make paleo it was awful.
I think you’ll enjoy these Julia! Keep me posted
Hello! What is the amount per serving? 1 meatball?
Just about yes, but thats for the larger meatballs, bigger than golf ball size. So I’d say 3 meatballs around 180- 200 calories at that size. Hope that helps!
These were amazing! I used half pork, half beef. They were so tender and the flavor was amazing! Really easy which I love. I even made them while feeding my 15 month old her dinner. Thanks for the great recipe!
Oh love the pork addition! YUM! thanks for sharing and trying!
YESSSS—These look UNREAL??
Thanks friend! I hope you get to try them!
These were so delish!
These were tasty but they came out a bit too sweet for me. I think next time I would omit the maple syrup completely, the ketchup, pineapple, and sriracha had plenty of sugar in them to get that sweet and spicy flavor. I loooove spicy food so I put the highest recommended amount of sriracha and pepper flakes, but next time I might put a bit less of those in because this turned out sooo spicy for me.
Oh sorry to here. My husband loves spicy and sweet so that’s why I added the extra maple syrup. did you use pineapple juice with no added sugar?
I made these tonight and didn’t blend the sauce. I was too tired to clean the blender! Anyway they were great with the “deconstructed” sauce. Delicious!
oh awesome! glad you liked minus the sauce. I feel ya on the cleaning. LOL!
This sounds really nice. gonna make this for tea tonight. Thanks. Simon
great! hope you enjoy Simon
It’s like you knew I was craving meatballs. I want to try my hand at a veggie version with lentils. Think it’ll work? I hope so. Until then, I shall ogle your balls. 🙂
i think we need a lentil meatball making date. While drinking wine. Sound good? LOL!
You had my attention at meatballs! These look perfect for Super Bowl Sunday!
You had me at Sriracha. I’m going to try using TVP or lentils if I ever make this recipe. Fingers crossed!
oh great idea! i bet TVP would be great!
Ooh spicy meatballs sound interesting? I don’t think I’ve ever had spicy before, but these sound like they are really good. Are they super super spicy or just slightly?
hey lovely! you can totally use a different spice other than sriracha. Or just add a little. I didn’t think they were spicy. Maybe try a mild chili sauce or salsa.
These meatballs are a total win for me! They look so good Lindsay, beautiful photos!
me too! I’m addicted. and thank you Quin!
I am all with you in terms of PEACE OF MIND! If a recipe as gorgeous as this can bring me additional ‘peace of mind’, what else would I want from life!! You have totally killed me with this stunning piece + the nourishment factor of it!
amen amen! yea to both! always. haha
Cotter with the savory balls!!! I love it. You know I have a sriracha thing. Vegas can’t get on board with my spice needs… we may have to split the post on these. This will work with turkey too, no? I have a bunch of it.
My favorite balls are Italian meatballs. I’m not sure I’ve ever put it on the blog, actually… but I’ve been making them for 10 years!
you know I totally made this for you too. And yes, turkey totally works!
what ingredients are in the sweet and spicy sauce?
it’s pineapple with chili sauce. SO GOOD!
mmmm mmmm mmmm- I love me some meatballs!
you and me both!
Definitely a Lady and the Tramp dinner opportunity!
My family loves meatballs, and these look delicious (and healthy, to boot). Hope you’re settling in well at the new place!
isn’t that the best movie? I cry every time. And yes, we are hangin in there. I need someone to organize for me. Story of my life. haha
I made my herbed turkey meatballs the other week, and they were so good I had to make them again! You know I would love these, especially over the cauli rice from the other day!
Ahh, yes, these would be great over the cauli rice! Thanks friend!
i can’t remember the last time I made meatballs. Thwyre such a great way to get more nutrients. I may have to make a batch now!
Now sounds like a great time to me Megan! Let me know what you think! Thanks!