Sriracha Teriyaki Meatballs


For the meatballs:

  • 1 pound ground turkey meat
  • 3 cloves minced garlic
  • 1 large egg
  • 2 tsp fresh cilantro chopped
  • 3/4 Tbsp Pain is Good Sriracha sauce
  • 1 tsp Mad Dog 357 Sriracha sauce
  • 1 tsp low sodium Soy sauce
  • 3 tsp fresh minced ginger
  • 1 minced green onion (white part only)
  • 1 cup panko bread crumbs
  • 1/2 tsp ground black pepper
  • luke warm water if needed to moisten
  • 3 Tbsp coconut oil

For the Sriracha Teriyaki:

  • 1/2 cup low sodium Soy sauce
  • 1/3 cup raw honey
  • 1/2 cup + 3 Tbsp water, divided
  • 1 Tbsp toasted sesame oil
  • 11/2 Tbsp Pain is Good Sriracha sauce
  • 1/2 Tbsp Mad Dog 357 Sriracha sauce
  • 2 tsp minced fresh ginger
  • 21/2 tsp corn starch
  • 2 Tbsp sesame seeds

Serve with rice


For the meatballs:

  • Preheat oven to 400 F. Line a large baking sheet with parchment paper; set aside.
  • Heat 3 Tbsp oil in large skillet over medium heat. 
  • In a large bowl, combine ground turkey meat, garlic, egg, cilantro, Sriracha, soy, ginger, green onion, pepper and panko. Add water if too dry. 
  • Roll into meatballs (the size is up to you)
  • Fry meatballs in batches in hot oil. 1-2 minutes on each side or until lightly browned.
  • Place semi-cooked meatballs on prepared baking sheet. Once all the meatballs have been pan fried, place the baking sheet in the oven to bake for 10-12 minutes or until they are cooked through.
  • While the meatballs bake, make your Sriracha Teriyaki. 
  • In a small sauce pan, combine the soy sauce, honey, 1/2 cup of the water, sesame oil, Sriracha sauce and ginger. Heat over medium heat and stir constantly until the honey is dissolved.
  • In a small dish, combine corn starch with remaining 3 Tbsp of water, then pour into sauce. Stir well to combine.
  • Increase the heat to medium-high. Cook the sauce stirring constantly, just until thickened. Once it is thickened, add meatballs. Stir in sesame seeds.
  • Enjoy over rice.

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