Sriracha Teriyaki Meatballs

It’s official, y’all.

Spring has sprung.

The smelly white flowers are now blooming on the Bradford Pear trees, effectively trumpeting in the start of the new season.

Bradford pears are actually the worst. They only live for 25 years, their limbs snap easily, and though being “infertile”—they can cross-pollinate with other pear trees and turn into a horribly invasive specied.

They also reek. Reek. They smell like death. The death of winter.

It’s still a cool, crisp 30-40 degrees here in the mornings, so we’re still eating warm and hearty foods. Salads are starting to get mixed in, and I’m ready to start buying spring produce from the farmer’s market. Let’s do this thing, spring!

Speaking of putting a spring in your step, these meatball bowls, y’all.

These are everything.

The meatballs are so flavorful and packed full of yummy goodness. I could drench everything in this sriracha teriyaki sauce, too.

I do have a confession to make. I’ve been scared of making turkey meatballs since the last time I did…didn’t go over so well. I’m 99% sure I gave myself food poisoning. I food poisoned myself? Whatever. I undercooked the meatballs, and paid the ultimate price. It was not a pretty picture.

This time, though, I finished off my meatballs in the oven. Meat thermometer in hand, I made sure to check the temperature on those bad boys before devouring them.

Serve these on top of some rice (I used brown), quinoa, or simply by themselves. I topped mine with sesame seeds and sliced green onions and went to town. Rob was smitten. He even ate some for breakfast!

Sriracha Teriyaki Meatballs

• Servings: 4-6
• Time: 30 mins
• Difficulty: Easy
• Print

Sriracha teriyaki meatballs in a spicy and sweet sauce.

Ingredients

• 1 lb. ground turkey
• 2 cloves garlic, minced
• 1 egg
• 1 cup Panko breadcrumbs
• 1 TBS. Sriracha
• 1 tsp. soy sauce
• 1 tsp. ground ginger
• salt and pepper
• 1/4 cup fresh cilantro, chopped
• 1 green onion, white part only, minced
• 2 TBS. olive oil

For the sauce:

• 1/2 cup soy sauce
• 1/3 cup honey
• 1 TBS. sesame oil
• 1 tsp. ground ginger
• 1/2 cup + 3 TBS. water
• 2 tsp cornstarch

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl, combine turkey, egg, cilantro, Panko, soy sauce, garlic, ginger, Sriracha, green onion, salt and pepper. Best to use your hands to mix together. Mixture should be moist but hold a shape.
2. Heat oil in a large skillet over medium high heat. Roll meat into 1″ balls (should make about 20). Brown meatballs on all sides, about 2 minutes per side, browned but not cooked through.
3. Place browned meatballs on prepared pan and bake for 12-14 minutes, until cooked through.
4. Meanwhile, make the sauce: In a small saucepan, combine soy sauce, Sriracha, ginger, oil, and a 1/2 cup water. Heat over medium heat until simmering. Make a cornstarch slurry in a small bowl by stirring together remaining water and cornstarch. Pour into saucepan and stir constantly, while simmering, until thickened, about 3 minutes.
5. Toss cooked meatballs with sauce and serve. Top with sesame seeds and green onions, if desired.

Step-By-Step Instructions

Preheat oven to 400 degrees. Line a baking sheet with parchment paper. In a large bowl, combine turkey, egg, cilantro, Panko, soy sauce, garlic, ginger, Sriracha, green onion, salt and pepper.

Best to use your hands to mix together. Mixture should be moist but hold a shape.

Heat oil in a large skillet over medium high heat. Roll meat into 1″ balls (should make about 20).

Brown meatballs on all sides, about 2 minutes per side, browned but not cooked through.

Meanwhile, make the sauce: In a small saucepan, combine soy sauce, Sriracha, ginger, oil, and a 1/2 cup water. Heat over medium heat until simmering. Make a cornstarch slurry in a small bowl by stirring together remaining water and cornstarch. Pour into saucepan and stir constantly, while simmering, until thickened, about 3 minutes.

Toss cooked meatballs with sauce and serve. Top with sesame seeds and green onions, if desired.