Firecracker Turkey Meatballs

Prep Time: 15 minutes
Cook Time: 18 minutes
Serves: 2-3

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Ingredients

 

Coconut Rice

• 1 tbsp sesame oil

• 2 tbsp sesame seeds

• 1 cup jasmine rice, rinsed

• 1 cup full fat coconut milk

• ¾ cup chicken broth

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Meatballs

• ¼ cup panko breadcrumbs

• ¼ cup milk

• 1 lb ground turkey

• 4 scallions, sliced and divided

• 2 tsp fresh grated ginger or 1tsp ground ginger

• 4 cloves garlic, minced

• 1 tsp kosher salt

• Pinch crushed red pepper flakes

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Firecracker Sauce

• ¼ cup mayo

• ¼ cup sour cream

• 2 tbsp buffalo sauce or sriracha

• 3 tbsp coconut aminos or soy sauce

• ½ tbsp honey

• 2 tsp rice vinegar

• Red chili flakes to taste

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Instructions

1. Preheat oven to 425°F and line a large sheet pan with parchment paper

2. Coconut rice: Toast sesame seeds in sesame oil 1-2 minutes. Add rice, coconut milk and chicken broth. Bring to boil, cover and simmer 15-18 minutes until absorbed. 

3. Meatballs: Soak breadcrumbs in milk for 5 minutes. Add finely chopped scallion whites, ginger, garlic, salt and red pepper flakes. Mix thoroughly

4. Add raw ground turkey into the mix using gloved hands or a large fork

5. Form into 1½-inch balls (approximately 20-22) and place on sheet pan

6. Bake 14-16 minutes until internal temp reaches 165°F

7. Sauce: Whisk all sauce ingredients together while meatballs bake

8. Serve meatballs over coconut rice, drizzle generously with sauce and top with reserved scallion greens