Friday, July 24, 2015

Sesame-Sriracha Turkey Meabtalls

I enjoy cooking all kinds of juicy, light and flavorful turkey meatballs. They're easy, healthy and tasty. Everyone loves them. This recipe weaves some favorite Southeast Asian flavors into a quick and satisfying meal. Thai basil (or regular basil), sesame seeds, soy sauce and ginger show up here. A drizzle of sriracha and a squeeze of lime juice finishes the meatballs off with citrus-tang and chili-heat. I serve them with my Chopped Salad and steamed Jasmine rice.

Sesame-Sriracha Turkey Meatballs Recipe 

Makes 18-20 Meatballs

Some Notes & Tips:

Basil works great in these meatballs. Fresh mint is also nice.

Be careful not to overcook them. They cook very fast, remaining tender and very juicy thanks to the grated onion.

You can also add sriracha sauce to the meatball mixture, before you cook them, if you're in the mood for a little more heat.


  • 1 20-ounce package of lean ground turkey. I use 85% lean.
  • 1 small onion
  • 1-inch piece of ginger, peeled and grated
  • 2 cloves of garlic
  • 1 large handful of fresh Thai basil, regular basil or mint chopped
  • 2 teaspoons of sesame oil
  • 2 tablespoons of regular or lower sodium soy sauce
  • 1 large egg
  • 1/3 cup of plain breadcrumbs
  • 1 tablespoons of sesame seeds, plus more for sprinkling 
  • Oil for cooking 

To Serve: lime wedges, sriracha sauce


Using the smallest holes on a handheld box grater, grate the onion, ginger and garlic into a medium bowl. Mix in all the other ingredients except the oil for cooking. Form the mixture into small sized balls. You should have about 18-20 meatballs. Heat a large fry pan on medium high heat with some oil. Pan fry the meatballs until browned on both sides. You can loosely cover the pan with foil to help them cook and prevent the oil from spattering. Serve them with fresh lime juice, a sprinkle of sesame seeds and a drizzle of sriracha sauce. Enjoy!

Bon Appetit!

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