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
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

How it’s done:

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 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.
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, continue to whisk.
5. 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.
6. 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.

Thanks for reading!

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