Spicy General Tso’s Meatballs are a simple, homemade twist on a favorite Asian-inspired dish. Ground turkey meatballs are flavored with scallions, grated ginger, soy sauce, toasted sesame oil and garlic powder, then tossed in a salty-sweet-tangy sauce brightened with rice wine vinegar and given heat by dried red chili peppers. The result is glossy, bold, and craveable.
These meatballs are popular with families and personal chef clients alike — both kids and adults enjoy them. The turkey version keeps the meatballs light while the sauce delivers concentrated flavor and a satisfying spicy kick. If you appreciate bold heat, this recipe will not disappoint.
This recipe is part of a repertoire of meatball dishes I prepare often, alongside favorites such as cabbage roll meatballs, Sicilian meatballs, and Thai turkey meatball curry. They’re quick to make, freeze well, and are easy to reheat for an impressive weeknight meal or party appetizer.
Ingredients
- ground turkey
- plain bread crumbs
- grated ginger root
- thinly sliced scallions
- garlic powder
- eggs (lightly beaten)
- toasted sesame oil
- reduced sodium soy sauce
- rice wine vinegar
- honey
- dried red chili peppers
What are the ingredients in General Tso’s sauce?
The sauce balances salty, sweet and tangy flavors: reduced sodium soy sauce, rice wine vinegar, a touch of toasted sesame oil, honey, and a cornstarch slurry to thicken. Small dried red chilies are simmered in the sauce to release heat and aroma, giving the finished glaze its characteristic kick.
Toasted sesame oil is potent, so use it sparingly for its toasted, nutty note. Rice wine vinegar adds brightness that offsets the richness and saltiness of the soy sauce. The dried chilies, common in Szechuan and Hunan cooking, rehydrate slightly in the simmering sauce and infuse it with focused heat.
Expert tips
- This is a fairly large batch and the meatballs keep in the refrigerator for 3–4 days in airtight containers. They also freeze well for up to 3 months. Scale the recipe down if you want fewer servings.
- Mix the meatball ingredients gently. Overworking the mixture makes dense meatballs; combine just until everything is evenly distributed.
- If the mixture sticks to your hands, wet them with cold water or a little oil to make rolling easier.
- Lining the baking sheet with parchment paper speeds cleanup and prevents sticking.
- Dried red chilies are quite spicy; reduce the number used in the sauce if you prefer milder heat.
What to serve with these spicy meatballs
These meatballs pair beautifully with steamed fluffy rice or thin rice noodles. For a lighter option, serve over zucchini noodles. Add a simply steamed vegetable such as asparagus, carrots, or green beans for color and balance. Garlic broiled broccoli or oven-roasted Brussels sprouts tossed with a little oyster sauce also complement the dish nicely.
More meatball recipes
- Cabbage Roll Meatballs
- Easy Beer Turkey Meatballs
- Sicilian Meatballs with Basil Marinara
- Thai Turkey Meatball Curry
Just one more thing
If you make these Spicy General Tso’s Meatballs, please leave a comment or rating — I read and reply to many of your notes. If you share photos, tag the cook on social channels to show how yours turned out; I enjoy seeing readers’ versions of the recipe.
Recipe
Spicy General Tso’s Meatballs
Ingredients
- For the meatballs
- 2 pounds ground turkey
- 1/2 cup plain bread crumbs
- 2 tablespoons reduced sodium soy sauce
- 2 teaspoons toasted sesame oil
- 2 tablespoons grated ginger root
- 1/2 cup thinly sliced scallions
- 1 teaspoon garlic powder
- 2 large eggs, lightly beaten
- For the sauce
- 6 tablespoons reduced sodium soy sauce
- 5 tablespoons rice wine vinegar
- 1 teaspoon toasted sesame oil
- 2 tablespoons honey
- 1 tablespoon cornstarch mixed with 1/4 cup cold water
- 10 small dried red chili peppers (adjust to taste)
- 2 scallions, thinly sliced, for garnish
- Sesame seeds, for garnish
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl, combine the meatball ingredients gently but thoroughly. Form into 1½-inch meatballs and arrange on the prepared baking sheet.
- Bake 15–18 minutes, until the internal temperature reaches 165°F.
- While the meatballs bake, make the sauce: in a small saucepan combine 1/2 cup water, 6 tablespoons soy sauce, 5 tablespoons rice wine vinegar, 1 teaspoon toasted sesame oil, and 2 tablespoons honey. Bring to a gentle boil.
- Stir in the cornstarch slurry and the dried chilies. Cook 1–2 minutes until the sauce is slightly thickened and glossy, then remove from heat.
- Transfer the cooked meatballs to a large bowl, pour the sauce over them, and toss to coat.
- Garnish with sliced scallions and sesame seeds, then serve.
Notes
- This makes a sizable batch — halve the ingredients for a smaller yield. Leftovers refrigerate 3–4 days or freeze up to 3 months.
- Do not overwork the meat mixture. Mix until just combined for tender meatballs.
- Wet your hands or apply a little oil if the mixture is sticky when rolling.
- Reduce the number of dried chilies to lower the heat.
Nutrition (per serving)
Calories: 350 | Carbohydrates: 17.7 g | Protein: 37.1 g | Fat: 15.2 g | Sodium: 1020 mg