Kathleen made these and I was afraid they would be too spicy. I thought it had the perfect amount of spice. If you want the flavor, but not the spice, I would half the sriracha.
Healthy 30 Minute Sriracha Teriyaki Meatball Bowls
For the meatballs:
1 pound ground turkey meat Beth used ground beef
3 garlic cloves, minced
1 large egg
2 teaspoons fresh cilantro, chopped
1 tablespoon sriracha sauce
1 teaspoon soy sauce
3 teaspoons ginger, grated
1 scallion, white part only, minced Beth used sweet onion, minced
1 cup whole wheat panko bread crumbs
1/2 teaspoon ground black pepper
1/2 cup lukewarm water
3 tablespoons oil (olive, vegetable, canola) for frying
For the Sriracha Teriyaki:
1/2 cup low sodium soy sauce
1/3 cup raw honey
1/2 cup + 3 tablespoons water, divided
1 tablespoon toasted sesame oil
2 tablespoons Sriracha sauce
2 teaspoons fresh ginger, grated
2 1/2 teaspoons cornstarch
2 tablespoons sesame seeds
For the rice:
2 cups instant brown rice, cooked according to package instructions
Scallions, for sprinkling
For the meatballs:
Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside.
Heat 3 tablespoons of oil in a large skillet over medium heat. Allow the oil to simmer (you want it very hot) while you prepare the meatballs.
In a large bowl combine ground turkey meat, garlic, egg, cilantro, sriracha, soy, ginger, scallion, pepper, and panko. Slowly add the water, a few tablespoons at a time. The mixture should be very moist but still hold its shape when rolled into meatballs.
Scoop one heaping tablespoon sized round of meat into your palm and roll it into a small ball; repeat until all meat has been rolled into meatballs.
Fry meatballs in batches in the hot oil, 1-2 minutes on each side; or just until lightly browned.
Place semi-cooked meatballs on prepared baking sheet. Once all meatballs have been panfried, place the baking sheet in the oven to bake for 10-12 minutes, or until they're cooked though.
While the meatballs bake, make your sriracha teriyaki!
In a small saucepan combine the soy sauce, honey, 1/2 cup of the water, sesame oil, sriracha sauce, and ginger. Heat over a medium-low flame and stir constantly until the honey is dissolved; about 3 minutes..
In a small dish combine the cornstarch with the remaining 3 tablespoons of water, then pour it into the glaze, stir well to combine.
Increase the heat to medium high. Cook the sauce, stirring constantly, just until thickened. This should only take 2 minutes. Once it's thickened remove from heat and stir in sesame seeds.
At this point the meatballs should be ready to come out of the oven! Transfer them from the baking sheet straight into the pot with the sauce; stir to coat.
Place 1/2 cup of rice in each bowl. Top with a few meatballs, a sprinkle of sesame seeds, and some chopped scallions! Enjoy!