Whenever I see this meme floating around, I giggle to myself. We’ve all been there, trying to cook a recipe by following directions from a blog. Isn’t it so frustrating when you get locked out of your phone, and you have scroll and scroll and scroll to get back to the directions? That’s why I try to get right to the point on Dishing Up Chic.
So, let’s get to it.
Here’s what you’ll need:
For the meatballs:
2 lb. lean ground turkey
1 cup whole wheat panko breadcrumbs
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
How it’s done:
- Preheat oven to 375 degrees F.
- 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 and place spaced apart on prepared baking sheets lightly sprayed with cooking spray.
- Bake meatballs for 20 to 25 minutes, or until browned and cooked through.
- While the meatballs are baking, combine all the ingredients for the sauce in a small saucepan and bring to a boil over medium heat, continue to whisk.
- Reduce heat and let simmer for 8 to 10 minutes, this will allow the sauce to thicken, then toss the meatballs in to coat them in the sauce.
- I served mine with sauteed veggies and rice and took them for them lunch for the week, but you can serve for dinner as well.