Spicy Turkey Meatballs with Panko Crust

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

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