You’re in for a spicy-sweet treat with this recipe! I’ve made this recipe a couple times already and I loved it! It’s the perfect combination of spicy and sweet! I didn’t have any sriracha, so I used Louisiana Hot Sauce instead. Can’t go wrong with hot sauce right? Correct! It was divine, but a little on the spicy side. The second time I made it, I decreased the amount of hot sauce and it was perfect! If you have kids, I would definitely decrease the spicy-ness if you want them to eat it. I paired it with some steam broccoli and a small portion of brown rice for dinner. I also ate it for lunch a couple times with a salad and some fruit. Hope you enjoy it!
For the Meatballs:
- 2 lb. Ground Turkey
- 1/2 cup Almond Flour
- 2 Eggs
- 1/4 cup Green Onions, chopped
- 1/4 tsp. Garlic Powder
- 1/2 tsp. Salt
- 1/2 tsp. Black Pepper
For the Sauce:
- 1/4 cup Sriracha
- 3 tbsp. Reduced-Sodium Soy Sauce
- 3 tbsp. Rice Vinegar
- 3 tbsp. Honey
- 1 tbsp. Grated Fresh Ginger
- 3 cloves Garlic, minced
- 1/2 tsp. toasted Sesame Oil
- Preheat oven to 375 degrees F.
- In a large bowl, mix together turkey, almond flour, eggs, green onions, garlic powder and salt/pepper until well combined. Shape mixture into 1-1/2 inch balls (you’ll make roughly 30-40 balls) and place apart on prepared baking sheets lightly sprayed with olive oil cooking spray.
- Bake meatballs for 20 to 25 minutes, or until browned and cooked through.
- While meatballs are baking, combine all of the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, whisking continuously. Reduce heat and simmer for 8 to 10 minutes (the sauce will start to thicken) then toss with the meatballs.
- Serve immediately over a portion of brown/jasmine rice and top with green onions and a few sesame seeds (if you want to be fancy!)
This recipe was borrowed from http://www.eatyourselfskinny.com.