Sriracha Meatballs

Sriracha is a somewhat recent discovery in our house.  I first started using it a little over a year ago and I can thank my blogging hobby for that.  I first bought it because everyone seemed to be using it in stir fried dishes, burgers and as a hot sauce.  For those of you who never heard of it, it's a sauce made from chili and garlic, and it is so popular that the New York Times actually did an article about it.  Once I tried it, I loved it and there was no going back!  I love spicy food and Sriracha is the real deal.  So, when I found these meatballs on the Cookaholic Wife for my most recent Blogger's Choice recipe swap, I knew I'd love them.    These were nothing short of amazing and I would definitely make them again. 

I used roughly 3 tablespoons of sriracha, but you can add as much or as little as you like, depending on how spicy you like things.  I served them over some brown rice with brocolli and cauliflower on the side but I also think they would pair well with an Asian style noodle dish and they would make a very addictive appetizer as well!

Sriracha Chicken (or Turkey) Meatballs

1 pound ground chicken or turkey

1 bunch scallions, diced

1/4 cup chopped cilantro

1 egg, beaten
1/2 cup bread crumbs
3 tablespoons Sriracha
1 tablespoon sesame seeds, toasted
1 tablespoon fresh ginger, grated
1 tablespoon garlic, minced
1 teaspoon kosher salt

Preheat the oven to 400. Line a baking sheet with foil and spray with non-stick cooking spray.

Combine the ground chicken, scallions, cilantro, egg, bread crumbs, Sriracha, sesame seeds, ginger, garlic and salt together. Form into 25-30 meatballs and place on the baking sheet.

Bake for 10 minutes or until lightly browned then turn the meatballs over and bake for an additional10 minutes or until golden on all sides and cooked through.


Source: Slightly adapted The Cookaholic Wife, from Kalyn's Kitchen adapted from Life's Ambrosia