SRIRACHA MEATBALLS

Ingredients:

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For the meatballs:

• 2 lb. lean ground turkey

• 1 cup whole wheat panko breadcrumbs

• 2 eggs

• ¼ cup green onions, chopped

• ½ tsp. garlic powder

• ½ tsp. salt

• ½ tsp. black pepper

For the sauce:

• ¼ cup Sriracha

• 3 Tbsp reduced-sodium soy sauce

• 3 Tbsp rice vinegar

• 3 Tbsp honey

• 1 Tbsp grated fresh ginger

• 3 cloves garlic, minced

• ½ tsp. toasted sesame oil

Instructions

1. Preheat oven to 375 degrees F.

2. In a large bowl, mix together turkey, breadcrumbs, eggs, green onions, garlic powder and salt/pepper until well combined. Shape mixture into 1½-inch balls (you'll make roughly 40 balls) and place spaced apart on prepared baking sheets lightly sprayed with cooking spray.

3. Bake meatballs for 20 to 25 minutes, or until browned and cooked through- if you are planning on freezing some of these for meals at a later time, par bake them half way so they don’t get dried out when reheating!

4. While the meatballs are baking, combine all 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.

5. Serve immediately over brown rice/ quinoa/spaghetti squash and top with green onions and a few sesame seeds