What is it about meatballs that’s so appealing? I mean, when you think about it, the concept is kind of gross: little wads of meat stuck together with egg and breadcrumbs.
Even though the concept may be gross, meatballs are not. I love meatballs, and I’m always looking for new and interesting ways to make them.
Today’s meatball recipe is pretty straightforward, but the sauce is what makes them really special … It’s spicy and tangy and contains Sriracha, so it’s obviously amazing. This is also a really simple recipe. Seriously, if you can follow instructions, you can make these meatballs! (And you should make them soon!)
These meatballs can be served as an appetizer or as a main dish (I served these for dinner over rice with a side of steamed broccoli).
Turkey Sriracha Meatballs
Adapted ever so slightly from a recipe on Budget Bytes.
Ingredient List (Meatballs):
- 1-1 1/2 lbs ground turkey
- 1 egg
- 1/2 cup Panko breadcrumbs
- 1/3 cup red onion, diced into fairly small pieces
- 1 tsp Sriracha
- 1 tsp coriander
- 1 tsp garlic salt
- 1 tsp black pepper
- 1 tsp ginger
- 1/2 tsp low sodium soy sauce
- Preheat the oven to 350 degrees.
- Line a cookie sheet with aluminum foil, spray it with cooking spray, and set it aside.
- In a large bowl, add all of the meatball ingredients. Mix everything together using your hands.
- Shape the turkey mixture into meatballs and place each meatball onto the cookie sheet, making sure to space them apart as evenly as possible. (As I’ve mentioned before, I kind of suck when it comes to making perfectly uniform meatballs. The original recipe states that you should get between 25-30 meatballs, but I only wound up with 17. I’m sure you can stretch this recipe further if you make small meatballs, but I obviously like mine a little bigger. (That’s what she said!) Sorry … I couldn’t resist.)
- Bake the meatballs for 25-30 minutes, or until they are cooked through (I baked mine for the full 30 minutes).
Ingredient List (Sriracha Sauce):
- 2 tbsp low sodium soy sauce
- 1/4 cup brown sugar
- 2 tbsp Sriracha
- 1/2 cup water, divided
- 2 tbsp cornstarch
Instructions (Sriracha Sauce):
- While the meatballs are baking, combine the soy sauce, brown sugar, Sriracha, and 1/4 cup of water in a small saucepan. Cook over medium heat, stirring regularly until the brown sugar is dissolved.
- Mix the remaining 1/4 cup of water with the cornstarch in a small bowl.
- Pour the cornstarch mixture into the saucepan with the Sriracha mixture and stir until well combined.
- Bring the mixture to a simmer. The sauce should thicken and become a little glossy when it has finished cooking.
- Drizzle the sauce over the meatballs once they’ve finished baking.
As I said earlier, I served these meatballs as a main dish over Jasmine rice with a side of steamed broccoli.