Sriracha Turkey MeatballsPosted on Jan 18, 2012 | 49 comments
When I saw Martha Stewart’s recipe for Asian Turkey Meatballs, I didn’t just bookmark them, I made them immediately. Like that night. I’ve been obsessed with turkey meatballs lately and make these at least once a month. But these had something else going for them: Sriracha. I was thrilled to find a bottle of the real stuff in the Asian specialty store in Jerusalem since my husband puts it on everything, breakfast, lunch, and dinner. This simple but genius recipe calls for Sriracha in the meatballs along with bread crumbs, fresh cilantro, scallions, fish sauce, and sesame oil. The result is a super flavorful meatball with a nice (but not unbearable) kick. Those needing more can put additional Sriracha on the meatballs. My husband did!
Although five years ago Sriracha – also called Rooster Sauce – was virtually unheard of, it has long since reached absolute cult status with every food publication offering recipes and uses for this addictive condiment. A paste made from chili and garlic, Sriracha is well balanced with a pleasant heat that makes it well suited for a number of applications. There’s a great article from 2009 about its origin in the New York Times for those who want to read up on it.
I made a number of changes to the original recipe, from using white meat turkey only to solely baking (instead of frying then baking) the meatballs. I’ve made them twice this way and have been exceptionally happy with the results both times. Next I’ve got my eyes on these beauties from The Meatball Shop’s new cookbook.
- 1 cup breadcrumbs
- ¼ cup hot water
- 2 pounds ground turkey breast
- 4 scallions, sliced
- ½ cup finely chopped fresh cilantro
- 2 tablespoons fish sauce
- 2 tablespoons Sriracha
- 2 tablespoons sugar
- 1 tablespoon sesame oil
- Preheat the oven to 375F.
- Combine breadcrumbs and hot water in a medium bowl and allow to sit for 5 minutes.
- Add ground turkey, scallions, cilantro, fish sauce, Sriracha, sugar, and sesame oil and thoroughly combine.
- Form into 18 to 20 meatballs and put on a baking sheet.
- Put in the oven. Bake for 10 minutes and turn the meatballs. Bake for another 10, or until cooked through.
- Remove from the oven and serve immediately.
Linked up at Tastetastic Thursday over at A Little Nosh