Mains
Firecracker Turkey Meatballs
We serve this with green beans tossed in sweet chili sauce - delish!
The recipe
- Prep Time
- 15 minutes
- Cook Time
- 18 minutes
- Serves
- 2-3
Ingredients
Coconut Rice
- 1 tbsp sesame oil
- 2 tbsp sesame seeds
- 1 cup jasmine rice, rinsed
- 1 cup full fat coconut milk
- ¾ cup chicken broth
Meatballs
- ¼ cup panko breadcrumbs
- ¼ cup milk
- 1 lb ground turkey
- 4 scallions, sliced and divided
- 2 tsp fresh grated ginger or 1tsp ground ginger
- 4 cloves garlic, minced
- 1 tsp kosher salt
- Pinch crushed red pepper flakes
Firecracker Sauce
- ¼ cup mayo
- ¼ cup sour cream
- 2 tbsp buffalo sauce or sriracha
- 3 tbsp coconut aminos or soy sauce
- ½ tbsp honey
- 2 tsp rice vinegar
- Red chili flakes to taste
Instructions
- 01
Preheat oven to 425°F and line a large sheet pan with parchment paper
- 02
Coconut rice: Toast sesame seeds in sesame oil 1-2 minutes. Add rice, coconut milk and chicken broth. Bring to boil, cover and simmer 15-18 minutes until absorbed.
- 03
Meatballs: Soak breadcrumbs in milk for 5 minutes. Add finely chopped scallion whites, ginger, garlic, salt and red pepper flakes. Mix thoroughly
- 04
Add raw ground turkey into the mix using gloved hands or a large fork
- 05
Form into 1½-inch balls (approximately 20-22) and place on sheet pan
- 06
Bake 14-16 minutes until internal temp reaches 165°F
- 07
Sauce: Whisk all sauce ingredients together while meatballs bake
- 08
Serve meatballs over coconut rice, drizzle generously with sauce and top with reserved scallion greens