Sriracha Teriyaki Ground Turkey Meatballs…such an easy & delicious recipe!! Whip these bad boys up with rice & broccoli for an easy weeknight dinner!
These were by far one of the easiest and tastiest meatballs I have ever made before. I had some extra time yesterday before I had to go to an event so I figured I could whip something up in the kitchen first! For some, cooking may seem stressful, too hard, or boring…but for me I love it! It is my stress reliever and certainly never boring. I told someone the other day I wish I could literally spend every moment in the kitchen…and get paid for it. Maybe one day 😉
This recipe may seem like it has a lot of ingredients but most of them you should have in your fridge somewhere. As you will see I made my own teriyaki sauce as well. I chose ground turkey since it is a leaner meat, and because, I just never buy ground beef haha. While this recipe is not by any means “low in sodium” it is in my opinion a healthier option then getting frozen meatballs with a pre-made sauce. Plus it is fun to cook at home! Get your kids involved in rolling up the meatballs with you and teaching them different cooking techniques along the way.
Sriracha Teriyaki Ground Turkey Meatballs
Great for an appetizer or make it into a meal with rice and a veggie! Use oats instead of breadcrumbs in your meatballs for added fiber!
For the meatballs
- 1 lb lean ground turkey meat 16 oz.
- 3 cloves garlic minced
- 2 eggs, large
- 2 Tbsp. cilantro, fresh
- 2 Tbsp. Sriracha sauce
- 1.5 tsp. soy sauce low-sodium (or use liquid aminos)
- 1 tsp. ginger powdered or fresh
- 1/2 shallot minced
- 1 cup rolled oats, pulsed in food processor
- 1 tsp. black pepper
- 1 tsp. Italian seasoning
- 1 tsp. garlic powder
- 1/2 cup filtered water
For the sauce
- 3/4 cup soy sauce low-sodium
- 1/3 cup honey
- 1/2 cup water + 3 Tbsp water divided into separate dishes.
- 2 Tbsp. sesame oil
- 3 Tbsp Sriracha sauce
- 2 tsp. ginger, fresh minced
- 3 tsp. corn starch
- 2 Tbsp. sesame seeds
For the meatballs
Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
In a large bowl combine all ingredients for the meatballs together. The mixture should be moist and able to form together into meatballs. If crumbly, add a little more water.
Place the meatballs onto the prepared baking sheet and bake for 15 minutes, or until fully cooked.
While the meatballs are baking you can make your sauce. Combine all of the sauce ingredients together (in a medium saucepan over low/medium heat), minus the cornstarch and 3 Tbsp. extra water. While the sauce is coming to a simmer, mix together the cornstarch and water in a small dish until combined. Slowly whisk in the cornstarch mixture into the sauce until sauce begins to thicken. Once thick, remove from heat and toss in the sesame seeds.
After you make the sauce, your meatballs should be done. Pour sauce over meatballs and enjoy!
Makes 20-25 meatballs
Adapted from: BakerbyNature