Sticky Sriracha Turkey Meatballs
Jon is a huge fan of Sriracha and puts it on everything I make him! So tonight I decided to save him that step and make these Sticky Sriracha Turkey Meatballs. Serve with a side of cauliflower rice or regular rice and a side of veggies for a perfectly tasty, balanced clean eating dinner!
Sticky Sriracha Turkey Meatballs (makes 8 servings):
2lb extra lean ground turkey
1 cup panko breadcrumbs
¼ cup green onions, chopped
½ tsp garlic powder, ½ tsp salt, ½ tsp black pepper
For the glaze:
¼ cup Sriracha
3 tbsp soy sauce
3 tbsp rice vinegar
3 tbsp honey
1 tbsp chopped fresh ginger
3 cloves garlic, minced
½ tsp sesame oil
*1 tsp corn starch dissolved in 1 tsbp water*
1) Preheat oven to 375 degrees then in a large bowl combine the turkey, panko, eggs, green onions, garlic powder and salt/pepper. Make meatballs by using spoon sized portions of the meat mixture and shape into balls (it makes 24 balls).
2) Place the meatballs on cookie sheets that have been lightly coated with coconut oil or cooking spray. Bake meatballs for 20 to 25 minutes, or until browned and cooked through.
3) While the meatballs are baking, put all the glaze ingredients (except for the cornstarch) in a small saucepan and bring to a boil over medium heat. Make sure to stir continuously then reduce heat and simmer for 8 to 10 minutes. Once it’s thickened slightly, add in the cornstarch to further thicken (if thick enough already omit the cornstarch).
4) Toss the meatballs in the glaze and serve over your choice of side (rice or cauliflower rice works well here and a side of greens) and top with green onions and a few sesame seeds for good measure and ENJOY!
Macronutrient Breakdown (per serving not including any sides):