Tuesday, November 28, 2017

asian sriracha meatballs

Happy Tuesday, my friends! Today was an absolute bluebird day in Park City. I mean, I would prefer snow…but since Mother Nature has other plans, a beautiful blue sky will do. Today was another phenomenal day starting from the moment my alarm went off at 5am. You know why? Because I decided it was going to be a phenomenal day…and it worked! I once read that when you wake up, you can’t just wait to see what kind of day you’ll have—you have to DECIDE what kind of day you’ll have. Call me crazy, but I believe it works! 

Anywhooooo, I’ll save that speech for another day. Today I’m going to share with you a MUST make recipe. I made it for dinner last night and it was to die! In fact, it also happens to be my leftovers tonight. Drum roll please……Asian Sriracha Meatballs!

I found this recipe on Pinterest. It’s by “Six Sisters’ Stuff.” I’ll link it below with the recipe. 


2 pounds lean ground turkey
1 cup whole wheat breadcrumbs
2 eggs
1/4 cup onion, finely chopped
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
pinch crushed red pepper

For the sauce:
1/4 cup honey
2 Tablespoons sriracha
3 Tablespoons low-sodium soy sauce
3 Tablespoons rice vinegar
1/2 teaspoon ground ginger
3 cloves garlic, minced
1/2 teaspoon sesame oil

Garnish (optional):
1/4 cup green onions, diced
1 Tablespoon sesame seeds


1 Preheat oven to 375 degrees.

2 Lightly spray a large baking sheet with non-stick cooking spray and set aside.

3 In a large bowl, mix together all ingredients for meatballs until thoroughly combined. Shape into balls that are about 1 1/2 inches in size (should make about 35-40 meatballs). Set each meatball on the prepared baking sheet. Cook for 20-25 minutes or until meat is cooked through.

4 While the meatballs are cooking, combine all the ingredients for the sauce in a small saucepan. Bring to a boil over medium heat while mixing sauce continuously, then reduce heat to low and let sauce simmer for 3-5 minutes (or until it has thickened up).

5 Remove meatballs from oven and pour sauce over the top. If desired, sprinkle with green onions and sesame seeds. Serve with cooked quinoa, cooked rice, mashed potatoes, or vegetables.

Okay, so there’s the recipe…and now, I’ll tell you what I did differently. 

First things first, for the meatballs…I forgot the dang breadcrumbs at the grocery store. So, I took Simple Mills Almond Flour Sea Salt Crackers that I had in my pantry and put them in a plastic bag and crushed them up. I also added a dash of sesame oil into the meatballs. 

Second, I HATE anything ginger. So, I left that out.

Third, I also left out rice vinegar because let’s be honest…how often does anyone use rice vinegar? Not often enough for me. 

Fourth, I replaced the soy sauce with Dr. Bragg Amino Acids. Personal preference. 

I served my gorgeous little asian meatballs over “cauli rice,” which is also known as, cauliflower chopped up into bits then steamed/cooked. Personally, I think the meatballs would also be equally good over white rice, or something of that sort. Not mashed potatoes like they recommend (woof). I then topped them with  sesame seeds and chopped green onion which added a little pizzazz that was totally worth it. 

So, yes…I totally recommend this and it was pretty dang easy and certainly tasty. 
Side note: I had a glass of white wine (Santa Margherita Pinot Grigio) with these…thought white paired much better with the meal than red. 

I’ll finish this by saying, people who can cook/enjoy cooking are my favorite kind of people. I mean, who doesn’t love a good meal? So many people say “I can’t cook,” and I want to say to them, “Have you even tried?” Granted, some are better than others, creatively and what not…but do you know how easy it is to follow a recipe? Super simple and super worth it. I love people who can cook and other people love people who can cook. I challenge you to learn at least one recipe—chicken picatta, lasagna, spaghetti and meatballs, chicken and rice, stir fry, heck…tacos!! Learn to make a mean taco! Anything goes. 

Cheers, friends.
Keep on keepin’ on—
XX, Laura 

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