Some Like It Hot

The once sketchy and unfamiliar bottle of Sriracha that often graces tables at Thai and Asian restaurants has now become a household name and condiment. For years I found this large plastic bottle holding fiery red chili sauce to be intimidating and unappealing. In my mind, the color was synonymous with an inferno, and I figured a big glass of milk would be required to calm the heat in my mouth. Eventually, I cautiously tried Sriracha and found that it was a necessary and delicious addition to sauces and marinades; I also discovered it wasn’t nearly as hot as I had anticipated. Don’t get me wrong, with sun-dried chilies as the main ingredient, too much Sriracha could leave those adverse to spice reaching for a drink. However, if you love a little heat, then this condiment is or should be on your refrigerator door.

With Sriracha’s rise in popularity, there are now countless recipes centered around this infamous chili sauce. I recently came across a recipe for Sriracha Turkey Meatballs, and it peaked my interest so much, I made them immediately. When I told my husband what was for dinner, he looked at me like I was a goddess. And with good reason. The meatballs were out of this world! Everything about them was perfect; from the flavors and texture, to the slight punch of heat. I served the turkey meatballs over white rice with additional Sriracha and teriyaki sauce.

Sriracha Turkey Meatballs

Yield: 16 turkey meatballs

What You Need

  • 1 pound ground turkey
  • 1 egg beaten
  • 1/3 cup dry plain bread crumbs
  • 1/2 yellow onion, minced
  • 2 green onions, chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon ground ginger
  • 2 teaspoons sesame seeds
  • 2 tablespoons sriracha
  • 3/4 teaspoon kosher salt
  • 2 tablespoons peanut oil

What To Do

  1. Preheat oven to 350 degrees.
  2. Combine all ingredients except peanut oil in a bowl. Mix well to combine. Roll into 20 meatballs.
  3. Heat peanut oil in a skillet over medium high heat. Cook meatballs until browned. Transfer to a baking dish.
  4. Bake in the preheated oven for 20 more minutes or until cooked through.
  5. Transfer to a serving platter sprinkle with more sesame seeds and chopped green onions if desired.


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