I don’t know about you, but I love getting punched in the mouth with flavor! I’m an especially big fan of the sweet and spicy flavor combo – I think it’s the best combo since salt and pepper.
These meatballs are just that, a punch of flavor packed into each meatball! It’s a great simple meal-prep that is delicious and versatile – you can throw meatballs on anything and give it a new burst of flavor! If you’re new to the meal prep game and don’t know where to start – this is as good a place as any!
Anyway, let’s get into the prepping!
Servings: 7 (6 meatballs per serving)
Prep Time: 10 Min
Cook Time: 25 Min
Macros: 295 Calories – 27g Protein – 19g Carbs – 11g Fat
- 2 lb. Lean Ground Turkey
- 1 Cup Whole Wheat Bread Crumbs
- 2 Eggs
- 1/4 Cup Chopped Green Onions
- 1/2 Tsp Garlic Powder
- 1/2 Tsp Salt
- 1/2 Tsp Black Pepper
- 1/4 Cup Sriracha
- 3 Tbsp Reduced Sodium Soy Sauce
- 3 Tbsp Rice Vinegar
- 3 Tbsp Honey
- 1 Tbsp Grated Ginger
- 3 Cloves Minced Garlic
- 1/2 Tsp Toasted Sesame Oil
- Preheat Oven To 375 Degrees F
- In a large bowl, mix together turkey, breadcrumbs, eggs, green onions, garlic powder, and salt/pepper until well combined. Shape into 1 1/2-inch balls (should yield about 40 meatballs) and place apart on prepared sheets lightly sprayed with cooking spray
- Bake meatballs for 20-25 minutes or until browned and cooked all the way through
- While the meatballs are baking, combine Sriracha, soy sauce, rice vinegar, honey, ginger, garlic, and sesame oil in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and let simmer for 8-10 minutes.
- Once the sauce is thickened and meatballs are cooked toss them together and then serve/store.
RECIPE NOTES –
- TO PREP: You can toss your sauce and meatballs together and store that way or store the sauce on the side until you’re ready to eat it!
- TO SERVE: This dish is super versatile, you can take the meatballs and serve it over rice, quinoa, salads, add to soups, or even have it by itself as a snack!
- TO STORE: This meal is good to be stored for 7-9 days.
If you try out this recipe tag me on Instagram and you just might get a shout out