Since this recipe was originally posted, Killing Thyme has shifted it’s focus to the pesco-vegetarian diet. I’ve decided to keep a few popular meat recipes in my index for your convenience, including this one.
Sriracha fans, rejoice!
I was SO excited to post this recipe, guys. So much, in fact, that I couldn’t wait until tomorrow. I spent the entire day cooking and taking photos, so sure – I’d love to slowly sip my coffee with my feet up while watching the hockey game (Go Habs, Go!) but…but THIS. THIS FIRST.
I’m extra excited about this dish because, besides being insanely spicy and flavourful, every little thing about it came from *taps noggin* right here; I consulted no recipes.
I need to put a warning on this recipe, though. IT. IS. HOT. So make this at your own discretion and adjust the amount of Sriracha to satisfy your tolerance. I mean, it’s Sriracha sauce so there really isn’t any way to dodge the potential feeling of razorblades on your tongue – but if you love a punch of heat in your dish and if you love Sriracha sauce, this one’s for you.
I used lean ground turkey for these and they were so. friggin’. tender. If you’re one of those folks who scoffs at the idea of substituting ground beef with ground turkey then you need to put your beefy beef love on hold and come around. I wouldn’t lie to you about deliciousness, because that would make me a terrible person. I don’t mess around here, mmkay? Turkey. In your mouth. Do it.
There is a reason I used the photo of the meatball with a bite taken out of it for the main image in this post: it’s an honest photo.
Sticky Sriracha Meatballs
- 1 lb of lean ground turkey
- 1 tablespoon of sesame oil
- 2 cloves garlic minced
- 1/4 cup of panko bread crumbs
- 1 egg lightly beaten
- 1 tablespoon of fresh ginger minced
- 1/2 cup of Sriracha sauce
- 1/4 cup of low sodium Kikkoman soy sauce
- 1/4 cup of organic liquid honey
- 1 tablespoon of hoisin sauce
- 1 tablespoon of rice vinegar
- 1 tablespoon of sesame seeds
- 1/4 cup of thinly sliced scallions
- Large baking sheet
- Parchment paper
Preheat oven to 400 degrees F.
Line a large baking sheet with parchment paper.
In a skillet, heat the sesame oil on medium-low heat.
Add the minced garlic to the skillet and saute until garlic is fragrant. Careful not to burn - sesame oil smells and tastes foul when overheated.
Once fragrant, remove from heat and set aside.
Prepare the rest of the meatball ingredients.
Place the ground turkey in a large bowl and add the garlic, bread crumbs, beaten egg and minced ginger. Mix with your hands until well combined.
With a tablespoon measure, scoop out approx. 1 tablespoon worth of meat, roll into a ball, and place on the parchment.
Repeat until you have no meat mixture left.
Place in the oven and bake for approx. 20 minutes or until meat is cooked through.
Combine all of the sauce ingredients in a skillet on medium-low heat and whisk until combined. Do a taste test and adjust heat to your preference.
When the meatballs are done, carefully place them into the skillet of sauce and stir them around until all meatballs are coated in their entirety.
Plate the meatballs and sprinkle sesame seeds and scallions over them.
Stick a toothpick into each meatball.
Allow meatballs to cool for approx. 5 minutes before serving.