Light Sriracha Turkey Meatballs Recipe

Over the years of developing recipes I've learned that just because a recipe is low carb, low fat, dairy free, and comes with a gluten free option, doesn't mean it can't be delicious and filling. It just takes a few tricks, one of which is sriracha. For a sauce with hardly any calories, it packs a big bag of flavors. Sautéing the meatballs will give them a little sear (more flavor!) and simmering them in a rich sauce gives you all the flavor you want and still helps you stick to your diet. It's a win/win.

(Image: Jackie Dodd)

Things You'll Need

  • 1.3 lbs lean ground turkey

  • ¼ cup whole wheat seasoned breadcrumbs (or gluten-free crumbs)

  • 2 tablespoons green onions, finely chopped

  • 1 egg

  • 1 teaspoon salt

  • 1 teaspoon pepper

  • ¼ teaspoon smoked paprika

  • ½ teaspoon garlic powder

  • ½ teaspoon onion powder

  • 1 (6-ounce) can tomato paste

  • ¼ cup sriracha sauce

  • 1 cup water

  • 1 tablespoon rice vinegar

(Image: Jackie Dodd)

Step 1

In a medium bowl, stir together the turkey, bread crumbs, green onions, spices and egg until just combined (don't over-mix or the meatballs will become mealy).

(Image: Jackie Dodd)

Step 2

Using a small cookie scoop, form the meat into balls. Add them to a baking sheet that has been covered with parchment paper.

(Image: Jackie Dodd)

Step 3

Cover with plastic wrap and freeze for one hour and up to 2 days (this can be done in advance for easy cooking). This step helps the meatballs hold their shape during cooking.

(Image: Jackie Dodd)

Step 4

In a small bowl, stir together the remaining ingredients to form the sauce and set aside (can be made up to 3 days in advance for ease of cooking).

(Image: Jackie Dodd)

Step 5

Spray a large non-stick skillet (with a lid) with cooking spray and add to the stove over medium high heat. Add the meatballs, pulling the pan back and forth over the burner until seared.

(Image: Jackie Dodd)

Step 6

Arrange the meatballs in an even layer, and reduce heat to medium. Pour the sauce over the meatballs. Add the lid and allow to simmer for 8 minutes or until the meatballs are cooked through.

Serve warm and enjoy!

(Image: Jackie Dodd)