- 5 minutes
In just 30 minutes, serve up hand-rolled turkey meatballs over brown rice, covered in a home-made sauce that combine the sweet flavor of teriyaki sauce with the spicy kick of sriracha.
- Set oven to 400 degrees (F). Use parchment paper to cover a large baking sheet; set aside.
- In a large skillet, Cook 3 tablespoons of oil over medium heat. Let the oil to boil while you prepare the meatballs.
- Mix together ground turkey, garlic, egg, cilantro, sriracha, soy, ginger, scallion, pepper, and panko in a large bowl. Slowly pour in the water, a few tablespoons at a time. This should moisten the mixture while still allowing it to retain its shape when rolled into meatballs.
- Take one tablespoon-sized scoop of meat into your hand and roll it into a small ball; repeat until all meat has been rolled into meatballs.
- Fry a few meatballs at a time in the hot oil for 1-2 minutes on each side or until lightly browned.
- Arrange the semi-cooked meatballs on parchment-covered baking sheet. After all meatballs have been pan-fried, slide the baking sheet into the oven and bake for 10-12 minutes, or until they're cooked through.
- While the meatballs bake, make the sriracha teriyaki sauce.
- Mix together the soy sauce, honey, 1/2 cup of the water, sesame oil, sriracha sauce, and ginger in a small saucepan. Cook over medium-low heat and stir continuously until the honey is dissolved, for about 3 minutes.
- In a small dish, mix the cornstarch with 3 tablespoons of water, and then add it to the glaze, stirring often.
- Turn up the heat to medium high. Cook the sauce for about 2 minutes, stirring constantly... Once it's becomes thick, turn off the heat and add in sesame seeds.
- Take the meatballs out of the oven and transfer them from the baking sheet directly into sauce pot. Stir well to cover meatballs in the sauce.
- Pour 1/2 cup of rice into each bowl. Add a few meatballs, a dash of sesame seeds, and some chopped scallions. Enjoy!