I’ve been looking for a good way to jazz up turkey meatballs. Turkey can be bland and needs some help from herbs, spices and other ingredients.
This week’s answer: Sriracha.
I’ve been experimenting with Sriracha because of an article I wrote for The Jewish Week. Sriracha is quite the thing these days. Check out the article for the many ways to use this hot sauce (including a really really good recipe for spicy, sticky chicken wings).
And if you’re looking to make some tasty, gently spicy turkey meatballs, try this recipe:
Spicy Turkey Meatballs with Panko Crust
20 ounces ground organic turkey
1 small onion, finely chopped
1 medium clove garlic, finely chopped
1 medium carrot, grated
2 large eggs
2 tablespoons Sriracha
2 tablespoons chopped fresh parsley
1/2 cup bread crumbs
salt and freshly ground black pepper to taste
1 cup Panko
Preheat the oven to 425 degrees. Line a cookie sheet with parchment paper (or use a lightly oiled cookie sheet). Place the turkey, onion, garlic, carrot, eggs, Sriracha, parsley, bread crumbs and salt and pepper to taste in a large bowl. Gently mix the ingredients to distribute them evenly. Shape the mixture into meatballs about 1-1/2 inches in diameter. Roll the meatballs in the Panko. Place the meatballs onto the prepared cookie sheet. Bake for 18-20 minutes or until cooked through. Makes 4 servings