This easy and delicious weeknight meal option strikes the perfect balance of savory, heat and a touch of sweet – and it all comes together in about 30 minutes. Pair it with rice and vegetables for a balanced meal or roll the meatballs a bit smaller and serve as an appetizer!
Sriracha Teriyaki Meatballs
Sriracha Teriyaki Meatballs
The Spice & Tea Exchange
22 to 24 meatballs
10 minutes
31 minutes
This easy and delicious weeknight meal option strikes the perfect balance of savory, heat and a touch of sweet – and it all comes together in about 30 minutes. Pair it with rice and vegetables for a balanced meal or roll the meatballs a bit smaller and serve as an appetizer!
Ingredients
blank
- 2 lbs ground chicken, turkey, or combo
- 1 cup panko breadcrumbs
- 2 large eggs
- ½ cup chopped green onions (about 3)
- 3 Tbsp Ginger Teriyaki Spice Blend
- 2 Tbsp Cilantro
- 1 Tbsp Sriracha Sauce Powder
- 1 Tbsp low-sodium soy sauce or tamari
- 1 Tbsp olive oil
- special equipment: aluminum foil or parchment paper
blank
- ¼ cup low-sodium soy sauce or tamari
- ¼ cup sake
- 3 Tbsp Ginger Sugar
- 1 Tbsp Sriracha Sauce Powder
- 1 Tbsp ketchup
- ½ tsp Ginger Teriyaki Spice Blend
- 1 Tbsp unsalted butter
blank
Sriracha Teriyaki Meatballs (Kit)
Directions
- Preheat oven to 375ºF.
- Line a baking sheet with aluminum foil or parchment paper; set aside.
- Prepare Meatballs. To a large mixing bowl add meatball ingredients. Using your hands, mix until thoroughly combined. Form a meatball, 1½ to 2 inches in size, and place on the prepared baking sheet. Repeat with the remaining mixture, spacing them evenly on the baking sheet. Bake for 20 to 24 minutes.
- Prepare Sauce. While the meatballs are baking, to a small saucepan add all the sauce ingredients except the butter. Over medium heat, bring to a simmer until the mixture reduces and thickens to a sauce consistency, about 5 to 7 minutes. Remove from heat; stir in butter until melted. Cover to keep warm until ready to serve.