Serve these sticky, spicy honey sriracha meatballs over rice or noodles for an easy weeknight dinner, or by themselves for a crowd-pleasing party appetizer.
An evening or two ago, I had a hankering for a coated meatball formula I made one time years prior. Issue was I was unable to recollect for the existence of me which of my cookbooks it came from.After going through twelve or so books, I surrendered and just chose to blindly go for it. NO REGRETS!
These tacky, sweet, and fiery meatballs are likewise semi-enlivened by a couple of plans I’ve seen coasting around Pinterest. The previous summer I stuck a formula from Rasa Malasia for sriracha nectar chicken and it has now been re-stuck more than everything else I’ve ever pinned!I gotta concede the prospect of that combo of zesty sriracha with the pleasantness of nectar makes my mouth water without fail. In case you’re into it as well, you should attempt this sriracha salmon formula. SO GOOD.
I was actually enjoyably amazed at how rapidly I had the option to get this feast on the table. Effectively feasible on a weeknight.But that said, if moving 40 minuscule meatballs sounds truly monotonous to you, go ahead and make less greater ones!
On the off chance that you do make them greater, I would consider preparing them rather than searing, to ensure they cook through. A 450 F stove for around 15 minutes ought to get it done for 20 1-inch meatballs.To be straightforward however, moving them took me around 10 minutes and I think of it as time very much spent in light of the fact that they were so CUTE!
Serve these sweet, tacky, zesty meatballs, coated with sriracha and nectar, over rice or noodles for a simple weeknight supper, or without help from anyone else for a group satisfying gathering hors d’oeuvre.
Ingredients
Meatballs
- 1 lb lean ground turkey
- 1/2 cup panko breadcrumbs
- 1 egg
- 1 clove garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 2 tablespoons peanut oil or canola or vegetable oil
Vegtables
- 1 cup snow peas
Sauce
- 1 tablespoon peanut oil or canola or vegetable oil
- 1 tablespoon fresh ginger minced
- 1 clove garlic minced
- 3 tablespoons sriracha *see note!
- 1/4 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 1/4 cup honey
To Serve
- 8 oz rice vermicelli
- 2 green onions thinly sliced.
Instructions
Meatballs
- In a large bowl, combine the ground turkey, panko breadcrumbs, egg, garlic, salt and pepper.
- Using your hands, roll about 1 tablespoon of the meat mixture into a ball and put it on a large plate. Repeat until you have about 40 small meatballs.
- In a large non stick skillet, heat 2 tablespoons of oil over medium-high heat. When hot, place the meatballs in the pan and cook, shaking the pan every minute or so, until the meatballs are browned on all sides and cooked through, about 6-8 minutes. Do this in two batches if necessary. Remove the meatballs to a plate.
Vegetables and Sauce
- Put the empty meatball pan back on the stove over high heat, add a 1/2 tablespoon of oil, and quickly stir fry the snow peas (about 3-4 minutes). Remove to the plate with the meatballs.
- Lower the heat to medium and return the pan to the burner. Add a 1/2 tablespoon more oil, the ginger and garlic and cook until fragrant, about 1 minute. Stir in the sriracha, soy sauce, honey, and rice vinegar. Bring to a boil and lower the heat to a simmer. Cook for 5-8 minutes until slightly thickened.
Noodles
- While the sauce is cooking, bring a large pot of water to a boil. Remove the pot from the heat and add the noodles. Soak the noodles until tender (about 5 minutes), and drain. Set aside.
- Add the meatballs and vegetables back to the pan with the sauce and stir to coat. Serve the meatballs and vegetables on top of the rice noodles. Drizzle with extra sauce and sprinkle with green onions.
Notes
*Note: these are fairly spicy, so feel free to reduce the sriracha from 3 to 2 or even 1 tablespoon according to taste.
