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Sriracha Glazed Turkey Meatballs
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Served whole and garnished with sliced green onion or toasted sesame seeds on an appetizer platter or made into sliders, these meatballs really bring the heat if you double the amount of ginger and sriracha in the mix. Make it a meal by serving the meatballs on a bed of steaming hot jasmine rice.
makes 24 meatballs



1 pound ground turkey

3 green onions, minced

2 tablespoons minced garlic

1 tablespoon minced ginger

1 egg, lightly beaten

1/2 cup panko breadcrumbs

2 tablespoons sriracha

1 teaspoon tamari

1/2 teaspoon ground white pepper

1 teaspoon sesame oil


1⁄3 cup apricot preserves

1 to 2 tablespoons sriracha

1 1/2 tablespoons rice vinegar

1 tablespoon tamari

1 tablespoon sesame oil

2 tablespoons sesame seeds to garnish

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Sriracha Glazed Turkey Meatballs
  • I'm a dairy free recipe!
  • I'm a gluten-free recipe!
  • I'm a heart healthy recipe!
  • I'm a low sodium recipe!
  • I'm a vegan recipe!
  • I'm a vegetarian recipe!


1. Preheat oven to 375 degrees.

2. In large bowl, gently combine all meatball ingredients until everything is evenly distributed. Form mixture into small balls, using 1 to 1 1/2 tablespoons of meat per ball. Place the meatballs onto a rimmed baking tray and into the oven. Bake for 10 minutes and turn the meatballs. Bake for another 10 minutes until cooked through.

3. While the meatballs bake, combine all glaze ingredients in a small pot. Whisk and cook over medium heat for 5 minutes or until mixture is slightly thickened. To serve, toss or brush meatballs with warm glaze and garnish with sesame seeds.

Per serving: 275 calories, 12g fat, 105mg cholesterol, 482mg sodium, 18g carbohydrate, 1g fiber, 24g protein

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