Delicious and healthy on their own, these juicy turkey meatballs are taken up a notch with a sweet and tangy honey lime sriracha.
Simple, dippable meatballs and a lively sauce.
A basic turkey meatball - savory, juicy, healthy, but also quite dippable and snackable.
The sauce is, of course, totally optional, but let’s be honest, ground turkey needs some help.
If you’re looking to wake up this jive turkey, the honey lime sriracha sauce will do it. The ingredient amounts listed for the sauce will produce one to two servings. (One if you’re me, two if you’re a more reasonable person.) As you can see, it contains three tablespoons of honey, so if you’re doing the low-carb thing, then maybe skip the sauce. If you’re not, enjoy! I think it’s pretty tasty.
The meatballs themselves can be low-carbed by leaving out the breadcrumbs. That will change the texture and the juiciness, but they should remain acceptably tasty. (If you're going to do that, leave out the chicken broth as well.)
A quick process note to save you 10-15 minutes if you're in a rush: You can absolutely skip sauteing the onions, celery, and garlic and just add them to the mixture raw. (Just make sure they're diced up nice and small.) In fact, that is probably my preferred way of making these. I think it makes for a more aromatic meatball with a pungent punch of garlic, which is nice. I'm sure some people aren't into that, though, so I'll leave it to your discretion.
Turkey Meatballs with Honey Lime Sriracha Sauce
- Total Time: 45 minutes
- Yield: 5-7 servings 1x
Description
Delicious and healthy on their own, these juicy turkey meatballs are taken up a notch with a sweet and tangy honey lime sriracha.
Ingredients
Turkey meatballs:
- 2 lbs ground turkey (93/7)
- 1 medium onion, finely diced
- 1 stalk celery, finely diced
- 4 cloves garlic, minced
- 1 cup finely grated Parmigiano-Reggiano cheese
- ½ cup panko breadcrumbs
- ½ cup chicken broth or stock
- 2 eggs
- 2 tsp salt
- 1 tsp black pepper
- ¼ tsp cayenne
Honey lime sriracha sauce (approx. 2 servings):
- 3 tbsp honey
- 2 tbsp lime juice
- 1 tbsp sriracha sauce
- 1 tbsp tomato paste
Instructions
Turkey meatballs:
- Preheat oven to 400 degrees. Line a baking sheet with foil and grease it with olive oil.
- Add the chicken broth and breadcrumbs to a small bowl and set aside to allow the breadcrumbs to absorb the broth.
- In a medium skillet in about a tablespoon of olive oil, add the onions, celery, and a pinch of salt and saute over medium-low heat until soft and translucent (about 10 minutes). Add the garlic and cook another two minutes. Remove from heat and set aside to cool slightly.
- In a mixing bowl, combine the turkey, Parmigiano-Reggiano, breadcrumbs, chicken broth, eggs, salt, black pepper, and cayenne. Once the onions, celery, and garlic have cooled slightly (so that they will not cook the eggs), add to the bowl and combine thoroughly with your hands or a spatula.
- Using a cookie scoop or your hands, form approximately 40 golf ball-sized meatballs and place on the baking sheet. (Tip: If using your hands to roll the meatballs, have a bowl of water nearby to wet your hands every few meatballs. This will prevent the meat from sticking to your hands.)
- Bake for 30 minutes at 400 degrees.
- Using tongs or a fork, remove the meatballs to a serving dish and enjoy!
- Optional: When the meatballs are done baking, if you have a broiler, place the meatballs under the broiler for an additional 1-2 minutes for deeper browning, then serve.
Honey lime sriracha sauce:
- Add all ingredients to a small saucepan and gently simmer over medium-low heat, stirring occasionally. Reduce until thickened to a ketchup-like consistency and serve.
Notes
- Try skipping the saute of the onions, celery, and garlic for a punchier meatball! Simply add them to mixture raw.
- If using your hands to roll the meatballs, have a bowl of water nearby to wet your hands every few meatballs. This will prevent the meat from sticking to your hands.
- Reheating: Microwave meatballs on high for 90 seconds.
- Prep Time: 5
- Cook Time: 40
- Method: Baking
Nutrition
- Serving Size: 5-8 meatballs
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