Spicy. Meaty. Sweet. Tasty. Easy.
I love having these meatballs to go – put them in a tupperware with some of our spicy cucumber salad and you’ll have a one-two punch of tasty and zingy. These are also great on top of a bed of cauliflower rice.
They are also good with less heat, so don’t be afraid of trying these if you aren’t a huge fan of hot – just cut the back on your sriracha and ginger.
- For the meatballs
- 2 lb. lean ground turkey
- 1 cup whole wheat panko breadcrumbs
- 2 eggs
- ¼ cup green onions, chopped
- ½ tsp. garlic powder
- ½ tsp. salt
- ½ tsp. black pepper
- For the Sauce
- ¼ cup Sriracha (more or less to taste)
- 6 Tbsp reduced-sodium soy sauce
- 2 Tbsp rice vinegar
- 6 Tbsp honey
- 2 Tbsp grated fresh ginger
- 6 cloves garlic, minced
- 1 Tbsp toasted sesame oil
- Preheat oven to 375 degrees F.
- In a large bowl, mix together turkey, breadcrumbs, eggs, green onions, garlic powder and salt/pepper until well combined. Shape mixture into 1½-inch balls (you’ll make roughly 40 balls) and place spaced apart on prepared baking sheets lightly sprayed with cooking spray.
- Bake meatballs for 20 to 25 minutes, or until browned and cooked through.
- While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes (the sauce will start to thicken) then toss with the meatballs.
- Serve with cauli rice or chopped veg.