Friday, January 25, 2013

Sriracha Turkey Meatballs & Pasta in a Sriracha-Soy Sauce.

Let's see how many times we can say sriracha in a single sentence =)


This meal was beyond epic. The meatballs were moist & delicious. The vegetables were steamed for just a minute or two and then simmered in an amazing sauce of low sodium soy sauce, sriracha, rice wine vinegar and honey. This dinner was super simple and so ridiculously good! Graham and I devoured this, and I hope you enjoy it as well.

Sriracha Turkey Meatballs & Pasta in a Sriracha-Soy Sauce
(Meatballs adapted from Kalyn's Kitchen, Sauce adapted from the Pioneer Woman)

Meatballs
Ingredients:
  • 1 clove of garlic; minced
  • 3 green onions; minced
  • 1 1/2 lb. 93% ground turkey 
  • 1 egg white
  • 1/2 cup panko (or any other bread crumbs)
  • 1 1/2 T. sesame seeds 
  • 3 T sriracha 
  • 1 t. salt

Directions:
  1. Preheat oven to 350 degrees and set a rack on top of a large baking sheet (I used the rack that comes with most roasting pans).
  2. Mix all of the above ingredients together. Spoon out meat and roll into 1"-1.5" balls. 
  3. Place on baking sheet so that they are not touching and bake for 30 minutes. 
  4. When finished turn the oven off and turn the broiler on. Broil for a few minutes to give them extra color, then turn them over and broil the other side until golden. 
Going in.

Pasta, Sauce & Vegetables
Ingredients:
  • 2 T. of olive oil
  • 3 cups of fresh broccoli florets
  • 2 carrots; peeled & diced
  • 1 cup of sugar snap peas
  • 4 cloves of garlic; minced
  • 6-8 T. low sodium soy sauce
  • 1 T. rice wine vinegar
  • 2 T. honey
  • 2 T. sriracha
  • Salt to taste
  • 8 ounces of whole wheat spaghetti 

Directions:
  1. Whisk together soy sauce, rice wine vinegar, sriracha and honey. Set aside.
  2. Cook the pasta according to package directions. Set aside. 
  3. Steam the broccoli, carrots & sugar snap peas for 1-2 minutes (you just want to soften them a bit, because they'll continue cooking in the sauce).  
  4. Heat oil in a large skillet with high sides over medium high heat. 
  5. Add steamed vegetables and garlic. Cook for 1-2 minutes until garlic is fragrant.
  6.  Add the sauce, cover & reduce the heat to low. 
  7. Let simmer for 5-7 minutes.
  8. Add the pasta and the meatballs to the sauce, toss and then serve. 
Garnish with additional chopped green onions & sesame seeds if you wish. 

2 comments:

  1. I really cannot wait to try this out. How "hot" are these. I like Sirracha sauce but in small amounts. Next recipe I want to see are those beautiful whoopee pies!!

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    Replies
    1. They're not that hot at all. I was wanting them to be hotter. When you first put the sriracha in the meatball mixture, it smells like it's going to be insane, but they turned out fairly mild.

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