HEALTHY SRIRACHA TERIYAKI TURKEY MEATBALLS

These meatballs were one of the my two contributions to my family's New Years Eve appetizer/dinner table, and they were a hit! FULL of flavor and not too shabby on the fat-content or carb-content either which is pretty rockin' awesome and hard to find these days. 

Make for your next partayyyyy or for a full dinner served over rice and with some steamed, roasted, or sautéed vegetables. 

Recipe adapted from Baked By Nature

Ingredients:

For the meatballs:

  • 1 pound ground turkey meat
  • 3 garlic cloves, minced
  • 1 large egg
  • 2 teaspoons fresh cilantro, chopped
  • 1 tablespoon sriracha sauce
  • 1 teaspoon soy sauce
  • 3 teaspoons fresh ginger, grated
  • 1 scallion, white part only, minced
  • 1 cup whole wheat panko bread crumbs
  • 1/2 teaspoon ground black pepper
  • 1/2 cup lukewarm water
  • 1-2 tablespoons oil (olive or avocado) for frying

For the Sriracha Teriyaki:

  • 1/2 cup low sodium soy sauce
  • 1/3 cup raw honey
  • 1/2 cup + 3 tablespoons water, divided
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons Sriracha sauce
  • 2 teaspoons fresh ginger, grated
  • 2 1/2 teaspoons cornstarch
  • 2 tablespoons sesame seeds

Directions:

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
  2. Heat a couple of tablespoons of olive oil in a large skillet over medium heat. Allow the oil to simmer while you prepare the meatballs, so it will get very hot.
  3. In a large bowl combine ground turkey meat, garlic, egg, cilantro, sriracha, soy, ginger, scallion, pepper, and panko. Slowly add the water, a few tablespoons at a time until the mixture is very moist but still holds its shape when rolled into meatballs.
  4. Roll the meatballs into heaping tablespoon size.
  5. Fry meatballs in batches in the hot oil for 1-2 minutes on each side or just until lightly browned.
  6. Place semi-cooked meatballs on prepared baking sheet. Once all meatballs have been panfried, place the baking sheet in the oven to bake for 10-12 minutes or until they're cooked though to at least 165°F.
  7. While the meatballs bake, make your sriracha teriyaki: In a small saucepan combine the soy sauce, honey, 1/2 cup of the water, sesame oil, sriracha sauce, and ginger. Heat over a medium-low flame and stir constantly until the honey is dissolved (about 3 minutes).
  8. In a small dish combine the cornstarch with the remaining 3 tablespoons of water, then pour it into the glaze, stir well to combine.
  9. Increase the heat to medium-high. Cook the sauce, stirring constantly, just until thickened. This should only take a couple of minutes. Once it's thickened, remove from heat and stir in the sesame seeds.
  10. When the meatballs are finished cooking, transfer them into the pot with the sauce; stir to coat.
  11. Serve either over rice or stick toothpicks in them for a fun, tasty appetizer!