Sticky Asian Turkey Meatballs

These meatballs were so delicious. I decided to make rice bowls to go with them, because jasmine rice is a favourite around here. I just cut up some match stick carrots, sliced cucumber, and jalapenos to go with it. Fresh veggies balance the heat of the jalapenos and it's perfect. Since marrying my husband he has definitely changed my taste buds on spicy food. I find myself carving it when before I wouldn't dare. If you aren't big on spicy foods try balancing it with something cool and with great flavour.

Sticky Asian Turkey Meatballs

  • 1 lb ground turkey

  • 5 green scallions, diced

  • 2 tbsp fresh ginger, minced

  • 2 tbsp fresh garlic, minced

  • 1 tsp salt

  • 1/2 tsp pepper

  • 1 egg

  • 1/2 cup fresh bread crumbs

  • 1 tbsp sriracha

  • 1/2 cup soya sauce

  • 1/4 cup rice wine vinegar

  • 1/4 honey

  • 2 tbsp brown sugar

  • 1 tbsp sesame seeds

Pre-heat oven to 350°. In a mixing bowl mix together ground turkey, 3 diced green onions, 1 tbsp fresh ginger, 1 tbsp fresh garlic, salt, and pepper. Combine all ingredients then add in whisked egg and bread crumbs. Carefully mix together, but be careful not to over work the meat. Using a tbsp measuring spoon to scoop out the perfect size of meat and roll into balls. Coat a sheet tray with non-sick cooking spray. Place meatballs an inch apart on baking sheet and bake in oven for 20 minutes. In a large sauce pan on medium heat combine the sriracha, soya sauce, rice wine vinegar, honey, and brown sugar. Turn the sauce to low once it starts to bubble. Once the meatballs are cooked let them rest for a few minutes then gently lift them off the tray and into the sauce. Stir the meatballs to coat them all in sauce and them serve with sprinkle of sesame seeds.

*Serves 4

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