I adore Sriracha sauce! I pretty much put it on anything I can. I thought it would be fun in a Vietnamese style meatball and I was right… it was! I also made a yummy sauce for dipping (neglected to take a pic of that for you but trust me, it’s worth making with these meatballs). Would be a great appetite for a party but served as dinner for my family tonight with fresh veggies.
1.5 lbs of ground 85% lean turkey (I wouldn’t go leaner on the meat or the meatball will be super dry)
1/3 + 1 tbl of panko bread crumbs
1/4 yellow onion
4 garlic cloves
3 green onions
1 inch piece of peeled and grated fresh ginger
1 tbl of toasted sesame seeds
2 tbl of Sriracha sauce
1/2 tsp of salt
Freshly ground pepper to taste
1 tbl of olive oil
Preheat the oven to 350. Then in your food processor, add garlic and onion and process. Then add that to your mixing bowl with the paddle attachment along with all of the other ingredients, omitting the olive oil. Mix until well incorporated.
In a skillet over medium heat, add the olive oil. Once hot, start rolling your meatballs. Cook until you have a nice brown coating on the outside and then remove and add to your cookie sheet. Bake these browned meatballs for about 30 minutes or until fully cooked. Then place on a platter.
To make the dipping sauce:
1/2 c of Plain Chobani yogurt
1 tbl of honey
1 tsp of Sriracha sauce
1/8 tsp of salt
Whisk together and serve with the meatballs.
— Knead to Cook