Sticky Peanut Butter Turkey Meatballs with Sweet Chili

Quick Recipe Version (TL;DR)

• Yield: 4 servings (about 20–24 meatballs)
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 40 minutes

Quick Ingredients

• 1 1/2 lb (680 g) ground turkey
• 1/2 cup plain breadcrumbs
• 1 large egg
• 4 scallions (green onions), thinly sliced, divided
• 2 cloves garlic, minced
• 1 tbsp grated fresh ginger
• 3 tbsp low-sodium soy sauce, divided
• 2 tsp toasted sesame oil, divided
• 1/2 tsp kosher salt, 1/2 tsp black pepper
• 1/3 cup creamy peanut butter
• 1/3 cup sweet chili sauce
• 1 1/2 tbsp rice vinegar
• 3–4 tbsp water (to thin glaze)
• Optional: chopped peanuts, sesame seeds, cilantro, cooked rice

Do This

• 1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and lightly oil it.
• 2. In a bowl, mix turkey, breadcrumbs, egg, 3 sliced scallions, garlic, ginger, 2 tbsp soy sauce, 1 tsp sesame oil, salt, and pepper until just combined.
• 3. Roll into 1 1/4-inch meatballs (about 20–24) and arrange on the baking sheet.
• 4. Bake 14–16 minutes, until cooked through (165°F / 74°C in the center). Broil 1–2 minutes if you want extra browning.
• 5. Meanwhile, whisk peanut butter, sweet chili sauce, 1 tbsp soy sauce, 1 tsp sesame oil, rice vinegar, and 3–4 tbsp water in a skillet over low heat until smooth and slightly thickened.
• 6. Add hot meatballs to the skillet and toss over medium heat 3–4 minutes until glazed and sticky.
• 7. Top with remaining sliced scallion, chopped peanuts, and sesame seeds. Serve hot over rice or noodles.

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Why You’ll Love This Recipe

• Sticky, sweet-salty peanut butter and sweet chili glaze clings to every meatball for huge flavor in every bite.
• Ground turkey keeps it lighter than beef, but still juicy and satisfying thanks to the glaze and aromatics.
• Everything bakes on a sheet pan, then gets tossed in one skillet for an easy weeknight dinner.
• Perfect over rice, noodles, or as party bites with toothpicks—one recipe, lots of ways to serve.

Grocery List

• Produce: Scallions (green onions), garlic, fresh ginger, optional cilantro, optional lime
• Dairy: None (this recipe is dairy-free as written)
• Pantry: Ground turkey, plain breadcrumbs, egg, creamy peanut butter, sweet chili sauce, low-sodium soy sauce, toasted sesame oil, rice vinegar, kosher salt, black pepper, optional crushed red pepper flakes, optional roasted peanuts, optional sesame seeds, cooking oil spray or neutral oil, rice or noodles for serving

Full Ingredients

For the Turkey Meatballs

• 1 1/2 lb (680 g) ground turkey (93% lean recommended)
• 1/2 cup plain breadcrumbs (panko or regular)
• 1 large egg
• 4 scallions (green onions), thinly sliced, divided (about 1/2 cup total)
• 2 cloves garlic, minced (about 2 tsp)
• 1 tbsp grated fresh ginger (or very finely minced)
• 2 tbsp low-sodium soy sauce
• 1 tsp toasted sesame oil
• 1/2 tsp kosher salt (reduce to 1/4 tsp if using regular, not low-sodium, soy sauce)
• 1/2 tsp freshly ground black pepper
• 1/4 tsp crushed red pepper flakes (optional, for a little heat)
• 1 tbsp neutral oil (such as canola or avocado) or cooking spray for the baking sheet

For the Peanut Butter Sweet Chili Glaze

• 1/3 cup creamy peanut butter (no-stir style works best)
• 1/3 cup sweet chili sauce (Thai-style, bottled)
• 1 tbsp low-sodium soy sauce
• 1 tsp toasted sesame oil
• 1 1/2 tbsp rice vinegar (or lime juice)
• 3–4 tbsp water, as needed to thin the glaze to a pourable consistency
• 1–2 tsp sriracha or other hot sauce (optional, for extra spice)

For Serving (Optional but Recommended)

• Cooked jasmine rice, brown rice, or rice noodles
• Reserved sliced scallion tops (from above)
• 2–3 tbsp roasted peanuts, roughly chopped
• 1–2 tsp toasted sesame seeds
• Fresh cilantro leaves
• Lime wedges

Step-by-Step Instructions

Step 1: Preheat the oven and prepare the pan

Preheat your oven to 400°F (200°C) with a rack in the center position. Line a large, rimmed baking sheet with parchment paper for easier cleanup and to help prevent sticking. Lightly grease the parchment with a mist of cooking spray or rub it with about 1 tbsp neutral oil. Set the tray aside while you mix the meatball mixture.

Step 2: Mix the turkey meatball base

In a large mixing bowl, combine the ground turkey, breadcrumbs, and egg. Add 3 of the sliced scallions (reserve the last scallion for garnish), the minced garlic, grated ginger, 2 tbsp soy sauce, 1 tsp sesame oil, kosher salt, black pepper, and crushed red pepper flakes (if using). Use a fork or your hands to gently mix everything together just until evenly combined. Try not to overwork the meat; overmixing can make the meatballs dense.

Step 3: Shape the meatballs

With clean, slightly damp hands (this helps prevent sticking), scoop out portions of the mixture and roll into balls about 1 1/4 inches in diameter, roughly 2 tablespoons each. You should get about 20–24 meatballs. Arrange them evenly on the prepared baking sheet, leaving a little space between each one so they can brown rather than steam.

Step 4: Bake until juicy and cooked through

Place the baking sheet in the preheated oven and bake for 14–16 minutes, or until the meatballs are cooked through and register 165°F (74°C) in the center on an instant-read thermometer. If you like a bit of extra browning on top, switch the oven to broil for the last 1–2 minutes, watching very closely to avoid burning. While the meatballs are baking, start the glaze.

Step 5: Make the peanut butter sweet chili glaze

In a large, deep skillet or wide saucepan, add the peanut butter, sweet chili sauce, 1 tbsp soy sauce, 1 tsp sesame oil, and rice vinegar. Place the pan over low heat and whisk until the mixture starts to loosen and become smooth. Gradually whisk in 3 tbsp water, adding more a tablespoon at a time if needed, until you have a thick but pourable sauce. If you like more heat, stir in 1–2 tsp sriracha. Let the glaze gently bubble for 1–2 minutes, then turn the heat to low and keep it warm until the meatballs are ready.

Step 6: Coat the meatballs in the sticky glaze

When the meatballs are fully cooked, carefully transfer them from the baking sheet directly into the warm skillet of glaze. Turn the heat up to medium. Use a spatula or tongs to gently turn and toss the meatballs so they are completely coated. Cook, stirring frequently, for 3–4 minutes, until the glaze is bubbling, glossy, and clings thickly to the meatballs. If the sauce seems too thick, splash in an extra tablespoon of water; if it is too thin, let it simmer another minute to reduce.

Step 7: Garnish and serve

Turn off the heat. Sprinkle the glazed meatballs with the remaining sliced scallion, chopped peanuts, and sesame seeds. If using cilantro, tear a few leaves over the top. Serve the meatballs hot over a bed of steamed rice or noodles, spooning any extra glaze from the pan over the top. Add lime wedges on the side for squeezing just before eating; the brightness balances the rich, nutty, sweet chili coating beautifully.

Pro Tips

• Keep the mix gentle: Mix the turkey just until combined and roll the meatballs lightly. Packing them too tightly can make them tough.
• Check doneness with a thermometer: Aim for 165°F (74°C) in the center so they are safe to eat but not overcooked. Turkey dries out if baked too long.
• Adjust glaze thickness: For a thick, sticky coating, simmer a bit longer. For a saucier dish to spoon over rice, add an extra 1–2 tablespoons of water.
• Use no-stir peanut butter: A creamy, no-stir peanut butter gives the smoothest, most reliable glaze. Natural peanut butters with separated oil can be used, but whisk thoroughly.
• Make it as spicy as you like: Sweet chili sauce is usually mild. Add crushed red pepper flakes or sriracha to taste if you want more heat.

Variations

• Chicken or pork meatballs: Swap the ground turkey for ground chicken or lean ground pork. Cooking time should be similar; still check for 165°F (74°C) internal temperature.
• Sheet-pan only version: Instead of finishing in a skillet, whisk the glaze separately, toss with baked meatballs in a bowl, then return them to the sheet pan and broil for 2–3 minutes until sticky and caramelized.
• Extra veggie boost: Finely grate 1 small carrot or 1 small zucchini, squeeze out excess moisture, and mix into the meatball mixture. This adds sweetness and moisture, especially helpful with lean turkey.

Storage & Make-Ahead

Cool leftover meatballs and glaze to room temperature, then transfer to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently in a covered skillet over low heat with a splash of water until warmed through, or microwave in short bursts, stirring occasionally. For longer storage, freeze the cooked, glazed meatballs on a parchment-lined sheet until firm, then move to a freezer bag or container and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating, or reheat from frozen over low heat with a bit of water and extra sweet chili sauce to refresh the glaze. You can also form the raw meatballs ahead of time and refrigerate them (covered) for up to 24 hours before baking.

Nutrition (per serving)

Approximate values for 1 of 4 servings (about 5–6 meatballs with glaze, not including rice or optional toppings): 470 calories; 35 g protein; 22 g fat; 28 g carbohydrates; 9 g sugar; 900 mg sodium. Actual nutrition will vary based on exact ingredients, brands, and portion sizes.