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Overhead image of a spoon lifting a turkey meatball from a skillet with sauce.

Sweet and Spicy Honey Sriracha Meatballs (Paleo)


  • Author: Lindsay Cotter
  • Prep Time: 10 min
  • Cook Time: 30 min
  • 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

Scale

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
  • 21/2 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:

  • 11/4 cup tomato sauce (see notes for thicker sauce option)
  • 8 ounces crushed pineapple – partially drained (reserve 12 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 to 3 Tablespoons honey. Adjust to taste. (Omit for whole 30 option)
  • salt/pepper to taste
  • Garnishes – fresh cilantro

Instructions

  1. Preheat oven to 450F. Grease a large sheet pan or line with foil. Set aside.
  2. 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. Add the whisked egg last.
  3. Using a hands or a mixer, mix all ingredients until combined. I find a stand mixer works best. If the batter is too moist, place it in the fridge to chill/thicken for 30 minutes before rolling into meatballs.
  4. 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).
  5. Place on greased baking sheet.
  6. Bake at 450 F for 12-15 minutes (rotating pan halfway) or until they are firm and slightly cooked/browned. Internal temperature should reach 165F for poultry or 160F for beef.
  7. While the meatballs are baking, prepare up the sweet and spicy sriracha sauce.
  8. In a food processor blender, blend together tomato sauce, pineapple plus 2 Tablespoons of the juice, sriracha, ginger, vinegar, garlic, and red pepper flakes. Blend until smooth. Taste to see if it’s to your liking (spice wise and sweetness).
  9. Add the honey 1 Tablespoon at a time, and salt/pepper to taste. Blend and taste. Adjust sweetness as needed.
  10. Pour the sweet and spicy sauce in medium pan. Bring to a quick soft boil then reduce and simmer for 10 minutes.
  11. Remove cooked meatballs from oven while sauce is simmering.
  12. After the sauce as simmered for 10 minutes, place the baked meatballs in sauce.
  13. Simmer for an additional 10 minutes, coating all the meatballs evenly.
  14. Once cooked, remove and garnish with fresh chopped cilantro, if desired. Serve immediately.
  15. Store 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.

  • 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