Let’s talk about Sriracha, I know, it’s delicious, but I did start to find myself drowning everything I ate in it. I came to realize that all I was tasting every time I ate was sriracha. I had to take a little step back from it I’m not going to lie I was losing the integrity of some of the foods I was eating after I would coat it in this red magic. However, after my sriracha break I missed it, oh boy I missed it bad. I decided to experiment with one of my favorite proteins to cook with ground turkey. I have seen a few recipes for this type of dish and loved them all so I figured I would add a little bit of my favorite asian ingredients and see how it comes out.
These meatballs are awesome for meal prepping, you can pair them with a grain and vegetables and it hits the spot. With their sweet touch from the honey these flavors are a match made in meatball heaven! A part of me has thought about stuffing them with chopped kimchi but that can be for another testing sesh. For now it makes plenty to last you for around 4-5 lunches which is great to make for one person or for two.
Method:
-Preheat oven to 375 degrees and line a baking sheet with aluminum foil sprayed with cooking spray.
-Combine all meatball ingredients into bowl and mix until combined. Form into 1-1 1/2 inch size balls and place onto sheet pan in lines.
-Bake in oven for 20-25 minutes until the internal temperature is 165 (you’ll see lots of juice on the pan). While the meatballs cook make the sauce.
-Place a small sauce pan on the stove and bring to medium heat, add all sauce ingredients and bring to boil while whisking occasionally.
-Reduce the heat to and simmer to allow sauce to thicken. Top with sesame seeds or green onion (or both if you’re feeling crazy) and devour.