Sriracha Honey Glazed Meatballs
These veggie-packed turkey meatballs are great to serve alongside rice or quinoa, or to set out as a fairly healthy bize-sized snack during sports-watching and parties.
Servings: 24 meatballs
Ingredients
- 1 pound ground turkey{or ground beef}
- ¼ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ cup finely grated carrot
- ½ cup finely chopped broccoli florets
For Glaze:
- ¼ cup low sodium soy sauce or tamari
- 1 tablespoon sriracha
- 1 tablespoon honey
- 1 teaspoon fresh grated ginger {or ½ teaspoon ground ginger}
- 1 teaspoon white vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon water
- 1 heaping teaspoon cornstarch
Optional:
- Sesame seeds or green onion
Instructions
- Preheat the oven to 425 degrees. Line a baking pan with foil and spray lightly with oil. Set aside.
- In a large bowl, combine all of the meatball ingredients and stir together with a fork until the mixture is somewhat uniform, but try not to mash it down or overwork it.
- Using a cookie scoop, scoop the meat out and roll it into meatballs. Place them on the prepared baking pan an inch or two apart. Bake for 20 minutes or until cooked through.
- For Glaze:
- In a small saucepan, whisk together all the glaze ingredients over medium-high heat.
- In a small bowl, whisk together about a tablespoon of water and a teaspoon of corn starch until completely smooth.
- Add the cornstarch slurry to the saucepan and whisk for about 30 seconds. Let the mixture come to a bubble, whisking while the glaze thickens. Cook for another minute or so, then remove from heat.
- Pour into a large clean bowl. When the meatballs are ready, remove from the oven and place them in the bowl with the glaze, tossing to coat. Sprinkle with sesame seeds or green onion if desired.
Notes
Serve as an appetizer or alongside rice or quinoa for a complete meal.