Spicy Turkey Quinoa Meatballs

• Gluten free

• Meat

  • 1 1/4 lbs Ground turkey

• Produce

  • 2 Garlic cloves
  • 1 (1-inch piece Ginger, fresh
  • 2 Green onions

• Refrigerated

  • 1 Egg, large

• Condiments

  • 2 tbsp Honey
  • 1/3 cup Soy sauce, low sodium
  • 1 2/3 tbsp Sriracha

• Pasta & Grains

  • 2/3 cup Quinoa, cooked

• Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Cornstarch
  • 1 tsp Kosher salt
  • 1 tbsp Sesame seeds

• Oils & Vinegars

  • 2 tbsp Rice vinegar
  • 2 tsp Sesame oil

• Dairy

  • 1 tbsp Milk

• Liquids

  • 1/2 cup Water

Found on fifteenspatulas.com

Ingredients

• 1 1/4 pounds ground turkey (not lean)
• 2/3 cup cooked quinoa
• 2 garlic cloves, minced
• 1 large egg
• 2 green onions, chopped, plus more for garnish
• 1 tablespoon milk
• 1 tablespoon Sriracha (add more or less depending on your taste)
• 1 teaspoon sesame oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup water
• 1/3 cup low-sodium soy sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 2 teaspoons Sriracha
• 2 tablespoons honey
• 1 (1-inch) piece fresh ginger, peeled and grated
• 1 teaspoon cornstarch
• 1 tablespoon sesame seeds

Directions

• For the meatballs: Preheat the broiler. In a medium bowl, combine all of the meatball ingredients. Do not overmix. Form into 2-inch balls. The uncooked meatballs can be stored in an airtight container in the fridge for up to 1 day. Line a rimmed baking sheet with foil and spray with nonstick cooking spray. Place the meatballs on the sheet and broil until cooked through, about 10 minutes. To freeze, allow the meatballs to cool slightly before placing the entire pan in the freezer until frozen, about 1 hour. Remove the meatballs to an airtight container and store in the freezer for up to 3 months. Reheat from frozen in the oven until completely heated through. For the sauce: Meanwhile, in a small saucepan over medium-high heat, combine the water, soy sauce, vinegar, sesame oil Sriracha, honey, and ginger. Bring to a boil and reduce the heat to a simmer. Dissolve the cornstarch with 2 teaspoons of cold water. Stir into the sauce and continue to simmer until thickened. Serve the meatballs with the sauce and sprinkle with the sesame seeds and green onions.