I've told you this before, but I love Sriracha. So it shouldn't be all too surprising to you that I dreamt about Sriracha meatballs. I'm not kidding, it was the night I had this Sriracha Glazed Chicken for dinner so Sriracha was on my mind and it was totally natural. I believe those dreams that don't involve Sriracha or meatballs are called nightmares.
Next step was making my dreams come true and boy did I make that happen. I made so many meatballs we were able to eat them straight up, dipped in Sriracha of course. They were also good dipped in terriyaki sauce
and on sliders
and on pizza with spinach, mushrooms, mozarella and ricotta.
That's right, I said ricotta, now I have the excuse to make this for breakfast. We won't get into the issues I had getting the pizza from the peel to the stone. Let's just say it wasn't pretty and I need some more practice, let's just move onto the recipe that is adapted from Life Ambrosia.
1 lb ground turkey
1 lb ground pork
2 eggs, beaten
3/4 cup panko bread crumbs
1/2 onion, chopped
4 green onions chopped
4 garlic cloves, minced
1 teaspoon ground ginger
1/3 cup Sriracha (adjust to spice preferences)
1-2 tablespoons low sodium soy sauce
2 teaspoons salt
1-1/2 teaspoons pepper
Preheat oven to 350 degrees.
Combine all ingredients, mixing well, but not over mixing. Form into small meatballs (makes approx. 40 depending on size).
Heat canola oil in pan over medium high heat on stovetop. Cook meatballs in pan until just browned.
Bake in preheated oven about 20 minutes, or until cooked through. Enjoy!