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.
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
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- 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.
- 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.
- Roll the meatballs into heaping tablespoon size.
- Fry meatballs in batches in the hot oil for 1-2 minutes on each side or just until lightly browned.
- 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.
- 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).
- In a small dish combine the cornstarch with the remaining 3 tablespoons of water, then pour it into the glaze, stir well to combine.
- 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.
- When the meatballs are finished cooking, transfer them into the pot with the sauce; stir to coat.
- Serve either over rice or stick toothpicks in them for a fun, tasty appetizer!