17 January 2012

Sriracha-Sesame Turkey Meatballs

When I find a recipe that looks delicious yet easy to throw together, I email it to myself immediately. I am always looking for simple, healthy meals that I can quickly make after work. Is anybody else with me on that?! The good thing about this recipe is that it would work well as an appetizer (for the Super Bowl!?!) or it works just as well as a main course over some greens or pasta. I love the little kick from the Sriracha too!

Sriracha-Sesame Turkey Meatballs
(Adapted from Kalyn)
Yield: 2 dozen meatballs

1 1/2 lb. Ground Turkey Breast
1 Tbsp. Garlic, minced
1 Tbsp. Fresh Ginger, minced
3 Green Onions, thinly sliced
1 Egg, lightly beaten
1/2 C. Bread Crumbs
1 1/2 Tbsp. Sesame Seeds
2-3 Tbsp. Sriracha Sauce (more or less, depending on taste)
1 tsp. Salt
1-2 Tbsp. Olive Oil
Additional Green Onions and Sesame Seeds, for garnish

In a medium bowl, mix the ground turkey, garlic, ginger, green onions, egg, bread crumbs, sesame seeds, Sriracha and salt. Then form meatballs with your hands (mine were about 1 1/2 Tbsp. of turkey mixture; it will be fairly soft).

Heat 1-2 Tbsp. of oil over medium heat in a non-stick pan (I used a Le Creuset Au Gratin dish to sear the meatballs because it tends to evenly distribute the heat and the meatballs don't stick to the pan). Once the oil is hot, place the meatballs in the pan and cook until cooked through (about 25 minutes, depending on the size of your meatballs). Remember to turn the meatballs every 5 minutes so all sides get nicely browned. Serve warm as is or over a bed of greens to make it more of a main course. Garnish with additional sliced green onions and sesame seeds.

1 comment:

  1. What a great twist for meatballs! I love the different meat and seasoning idea. Will definitely be bookmarking this recipe!! Thanks girl!