Spicy Turkey Meatballs with Sriracha Sauce

15m
Prep Time

25m
Cook Time

40m
Ready In

Recipe: #15864

November 12, 2014

Categories: Turkey, Appetizers, Christmas, Game/Sports Day, New Years Potluck, Sunday Dinner, High Protein, Low Fat, Non-Dairy, Spicy, Kosher Meat, more

recipe by:
KikiYum

"The sauce from this is over the top, it's great to make for parties but you will need to make lots, if your serving for a dinner meal serve with cooked rice"

Original is 25 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (37.3 g)
Calories 93.6
Total Fat - 6.9 g
Saturated Fat - 2.5 g
Cholesterol - 24.9 mg
Sodium - 355 mg
Total Carbohydrate - 4 g
Dietary Fiber - 0.1 g
Sugars - 2.3 g
Protein - 3.7 g
Calcium - 9.3 mg
Iron - 0.5 mg
Vitamin C - 0.2 mg
Thiamin - 0 mg

Step 1

Ructions

Step 2

Step 3

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).

Step 4

Mix the meatball 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 greased baking sheet.

Step 5

Bake in the preheated oven for 25 minutes.

Step 6

While the meatballs are baking, make the sriracha glaze. In a small pot combine the soy sauce, rice vinegar, brown sugar, sriracha and 1/4 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 1/4 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.

Step 7

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 with cooked rice topped with the remaining sliced green onions.