I’ve been thinking about trying something a little fancier for you guys to try out. This recipe definitely stretches my “Gourmet The Lazy Way” motto but these meatballs are worth a little extra work. Just a note, this dish is going to take you about 40 minutes instead of my usual 30. I’ve simplified the recipe here to make things as simple as possible for you so just follow my directions and you’ll be just fine.
Now where I came up with the idea to throw Sriracha in with a Teriyaki sauce? I’m not totally sure but thankfully I did. My goodness this sauce has to be one of the greatest things I’ve ever created. I’ve already made this sauce again and used it with a quick stir fry and it’s safe to say I’m obsessed. It’s no secret that I love all of my food hot so naturally I go through Sriracha and Cayenne pepper like it’s nothing. Thankfully though, I have a friend that isn’t a huge fan of spicy food so he’s usually the Guinea pig for most of my dishes to make sure I don’t overdue it on heat.
This dish is perfect for any occasion whether it’s a simple dinner at home for yourself, a potluck or dinner for the family. These meatballs are gluten-free, paleo, overall healthy and pretty damn delicious. So give this dish a try and enjoy stuffing your face with some delicious Sriracha Teriyaki Turkey Meatballs.
Time:
- Prep Time – 20 Minutes
- Cook Time – 20 Minutes
Cost:
- This dish incorporates a lot of items you should already have around your kitchen to keep the cost down. If you don’t have anything you can skip the sesame seeds. Other than that everything you need can be found for about $15.
What You’ll Need:
For the Meatballs
- 1 lb Ground turkey
- 4 Garlic Cloves – minced
- 1 Large egg
- 2 Tbsp cilantro – minced
- 2 Tbsp Sriracha
- 1 Tbsp Soy sauce
- 3 tsp fresh minced ginger
- 1 Cup Panko bread crumbs
- 1/2 Cup room temperature water
- 3 Tbsp Olive Oil
- 2 Scallions chopped – white part only
- 1/2 tsp salt
- 1/2 tsp pepper
For the Sriracha Teriyaki Sauce
- 1/2 Cup Soy Sauce
- 6 Tbsp Honey
- 1/2 Cup Water
- 1 Tbsp Olive Oil
- 4 Tbsp Sriracha
- 2 Tsp Fresh minced ginger
- 1 Tbsp Cornstarch
- 1 Garlic Cloves
Other:
- Sesame Seeds – optional for plating
- Green Onion – optional for plating
- 2 Cups brown minute rice – cooked
Directions:
Start by preheating your oven to 400 degrees (F) and prep a baking sheet or oven safe dish with cooking spray or thin layer of oil, set aside. In a large bowl combine ground turkey, garlic, cilantro, egg, Sriracha, ginger, scallion, salt & pepper, and panko. You can use your hands or a large spoon to mix all of this together. Gradually add the water as you’re mixing (this helps the meatballs stick together).
Heat olive oil in a frying pan over medium heat, the oil should get pretty hot which will give the meatballs a crispiness. Start scooping tablespoon size meat globs (bite size) out and roll them into balls with your palms. It’s important not to make them too big because that will significantly increase your cook time. Once all your meatballs are ready, throw them into the hot oil for about 1 minute on each side just to give the outer shell a nice crispiness. Then take your meatballs out of the pan and place them on your prepped cooking sheet. Bake at 400 degrees (F) for 20 minutes or until meatballs are cooked all the way through.
While the meatballs are cooking you can start your sauce and rice. Make your minute rice now according to box directions. In a saucepan over Medium-Low heat, combine soy sauce, honey, 1/4 cup water, oil, Sriracha, garlic and ginger. Heat and stir for 4-5 minutes then combine cornstarch with remaining water and add to your sauce. Mix thoroughly until the cornstarch is dissolved. Now if you want to get creative, taste your sauce and see if you like the heat level. If you want a little more heat, add a little more Sriracha. If it’s a little spicier than you might have liked, add an additional tbsp of soy sauce and an additional tbsp of honey (This will sweeten the sauce up).
When the meatballs are finished, remove from baking sheet and place in a large mixing bowl. Pour sauce over the meatballs covering completely.
Plating:
Place one serving of rice at the bottom of your bowl. Then take 4-5 meatballs and place neatly over the rice. Sprinkle with sesame seeds and green onion and you’re done. Serve and Enjoy!
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