Turkey Sriracha Meatballs
Easy
"Turkey and sriracha go great together, so I took the basic recipe for my Teriyaki Meatballs and switched out the pork for turkey (you can use pork for these, too). Then I whipped up a quick brown sugar and sriracha glaze to slather them in. Deeee-lici
Prep
15m
Cook
25m
| Category: | Main Dish Poultry |
| Cuisine Type | Chinese |
Ingredients
For
6
Serving(s)
Sauce
| 2 tbsp soy sauce |
| 1 tbsp rice vinegar |
| 1/4 cup brown sugar |
| 2 tbsp siracha sauce |
| 1/2 cup water (divided) |
| 2 Tbsp cornstarch |
Recipe
| 19 oz ground turkey |
| 1 large egg |
| 1/2 cup plain breadcrumbs |
| 2 inches fresh ginger |
| 1/2 tsp soy sauce |
| 1 bunch green onions |
| cracked fresh ground pepper |
Turkey Sriracha Meatballs Directions
- Preheat the oven to 350 degrees. Add the ground turkey, egg, bread crumbs, soy sauce, and some freshly ground pepper to a large bowl. Peel the ginger with a vegetable peeler or by scraping the skin off with the side of a spoon. Use a small holed cheese grater to grate about two inches of the ginger straight into the bowl. Thinly slice 2-3 of the green onions and add to the bowl (save the rest for later).
- Mix the ingredients in the bowl thoroughly. Shape the meat mixture into meatballs about the size of pingpong balls. You should get 25-30 meatballs, depending on the size. Arrange the meatballs on a baking sheet covered in foil and bake in the preheated oven for 25 minutes.
- While the meatballs are baking, make the sriracha glaze. In a small pot combine the soy sauce, rice vinegar, brown sugar, sriracha and ¼ cup of the water. Heat and stir the mixture over medium heat until the brown sugar is dissolved. In a small bowl, stir together the remaining ¼ cup of water with the cornstarch. Pour the cornstarch slurry into the pot with the glaze. Stir to combine. Allow the mixture to come up to a simmer, at which point the glaze will thicken and become glossy.
- After the meatballs are finished baking, transfer them to a large bowl and pour the glaze over top. Carefully toss the meatballs to coat in the glaze. Serve hot topped with the remaining sliced green onions.
