Sriracha Honey Turkey Meatball Stir Fry
This Honey Sriracha Turkey Meatball Stir Fry is made with with fresh snap peas, a homemade spicy soy sauce, and super tender ground turkey. I served mine with some Jasmine rice for the complete meal! This stir fry is SO easy to make and a one-pan type of meal! My Sriracha Honey Turkey Meatball Stir Fry is great for meal prepping and high in protein! Feel free to half this recipe if you are not planning on meal prepping or have a small family!
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
If you like this stir fry, check out my Shrimp & Broccoli Stir Fry & my Chicken & Bok Choy Stir Fry
Ingredients
For the Meatballs
- Ground Turkey - I used 3 pounds of the Butterball 93% lean ground turkey.
- Almond Flour - 1/8 cup of almond flour to help the meatballs stick together. You could also use bread crumbs, but I was keeping this lower in carbs!
- Eggs - 2 large eggs, to also help the meatballs stick together.
- Garlic - 1 teaspoon of minced garlic, for flavor.
- Garlic Salt -1 teaspoon, or to taste.
- Pepper - 1 teaspoon, or to taste.
- Sesame Seed Oil - 1 tablespoon, to cook the meatballs in.
For the Veggies
- Snap Peas - 16 ounces of snap peas, or your favorite veggie (or even a mix of veggies!)
- Sesame Seed Oil - additional 1/2 tablespoon, to sauté the veggies in.
For the Sauce
- Honey - 1/4 cup of raw, unfiltered honey. You can also use a sugar free breakfast syrup for a sugar-free option. Tips of how to pick out good honey are down below!
- Soy Sauce - 1/2 cup of low sodium soy sauce, or coconut aminos for a soy-free option.
- Sriracha - 1 1/2 tablespoons, or to taste depending on your heat level.
- Garlic - 2 teaspoons of minced garlic
- Ginger - 2 teaspoons of minced ginger.
- Sesame Seeds - 2 teaspoons of sesame seeds, optional.
Use the code “KATIELADY” for 10% off at Teleties!
Equipment you will need:
Large Wok - You can use a large skillet too, but I prefer a deep wok because of all the juices and woks will cook your food so much easier! My favorite one is linked below.
How To Make
- Whisk together all of the ingredients for your sauce and set aside.
- In a large bowl, combine the ground turkey, egg, almond flour, garlic, garlic salt, and pepper.
- Using your hands, roll out 56 1-inch meatballs and put it on a large plate. I use a cookie scoop to make them evenly sized.
- In a large wok, heat up 1 tablespoon of sesame oil over medium-high heat. When hot, place the meatballs in the wok and cook, shaking the pan every minute or so, until the meatballs are browned on all sides and cooked through, about 10 minutes. Remove the meatballs to a plate and set aside.
- Add another 1/2 tablespoon of sesame oil to your wok and cook the snap peas for about 5 minutes, or to your desired level of doneness. I like mine to be a little crunchy!
- Lower the heat to medium/low and add your meatballs back in to your wok. Pour your sauce over the meat balls and snap peas. Let simmer for about 5 minutes, or until the sauce slightly thickens.
- Serve and enjoy!
Tips For Cooking Your Meatballs
Place the meatballs in the fridge for 20 minutes so that they can firm up a little. This prevents them from breaking apart.
Take away the uncertainty of judging the doneness of your meatballs by using a thermometer. When the meatballs reach 165°F, you know that they are fully cooked to perfection. If you cook them any longer they won't be as juicy or tender.
How To Serve
Serve this stir fry as it is, or over some jasmine rice like I did! You could also do cauliflower rice if you are following a low carb diet.
How To Choose Good Honey
People associate honey as being unhealthy but if you get the right kind it is actually very good and nutritious for you!
So I actually know a lot about honey because I went to an olive oil & honey farm in Crete, Greece a few months ago! It was SO beneficial let me tell you and you can really taste the difference. I buy all of my olive oil and honey from Crete now and I will never go back!
- Get Raw Honey – Raw honey is honey that is free from any sort of tampering, processing, or heating. It is honey just how the bees make it. If honey goes through any sort of treatment it loses nutrients.
- Look for the word “unfiltered” – If honey goes through the pasteurization process, it often gets filtered. This eliminates all of those natural nutrients in honey!!
- Packaging matters – Try to get honey that is in a glass jar. It will last way longer and not be exposed to any harsh chemicals.
- Get Locally Sourced Honey – I buy my honey from Crete because it is locally sourced. Local bees make local honey so the pollen they collect and bring back to their hives are all sourced from local plants. Consuming honey that has these pollens can actually help combat stubborn allergies!
Check me out on Social Media!
I post all my recipes on social media as well and you can stay up to date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
This Honey Sriracha Turkey Meatball Stir Fry is made with with fresh snap peas, a homemade spicy soy sauce, and super tender ground turkey. I served mine with some Jasmine rice for the complete meal. This stir fry is so easy to make, since it's one-pan type of meal! They are great for meal prepping and high in protein! Feel free to half this recipe if you would like because I was meal prepping when I made these!
- 3 lb lean ground turkey (I use 93%)
- ⅛ cup almond flour
- 2 large eggs
- 1 tsp garlic (minced)
- 1 tsp garlic salt (or to taste)
- 1 tsp pepper (or to taste)
- 1 tbsp sesame seed oil
- ½ tbsp sesame seed oil
- 16 oz snap peas (or your favorite veggie/veggies)
- ¼ cup honey
- ½ cup soy sauce (low sodium, or you can use coconut aminos)
- 1½ tbsp sriracha sauce (or to taste)
- 2 tsp ginger (minced)
- 2 tsp garlic (minced)
- 2 tsp sesame seeds (minced)
Whisk together all of the ingredients for your sauce and set aside.
In a large bowl, combine the ground turkey, egg, almond flour, garlic, garlic salt, and pepper.
Using your hands, roll out 56 1-inch meatballs and put it on a large plate. I use a cookie scoop to make them evenly sized.
In a large wok, heat up 1 tablespoon of sesame oil over medium-high heat. When hot, place the meatballs in the wok and cook, shaking the pan every minute or so, until the meatballs are browned on all sides and cooked through, about 10 minutes. Remove the meatballs to a plate and set aside.
Add another 1/2 tablespoon of sesame oil to your wok and cook the snap peas for about 5 minutes, or to your desired level of doneness. I like mine to be a little crunchy!
Lower the heat to medium/low and add your meatballs back in to your wok. Pour your sauce over the meat balls and snap peas. Let simmer for about 5 minutes, or until the sauce slightly thickens.
Serve and enjoy!
Servings 8
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 23.7g37%
- Saturated Fat 5.1g26%
- Cholesterol 171.1mg58%
- Sodium 1000mg42%
- Total Carbohydrate 16.4g6%
- Dietary Fiber 1.7g7%
- Sugars 11.1g
- Protein 37.6g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
This recipe makes 8 servings of 7 meatballs. Macros include veggies & sauce.
Please note that my nutrition label is approximate and has slight rounding.