Firecracker Meatballs with Sesame Rice (lighter version)
A lightened up version of a popular meatball recipe, my Lighter Turkey Firecracker Meatballs employ a few simple tricks to bring levity to the whole meatball situation, while not sacrificing a bit of flavor.
Ingredients
Units
Scale
- 1 pound ground turkey
- 1/2 cup Panko breadcrumbs
- 4 teaspoons olive oil, divided
- 1 bunch green onions, chopped, whites and green parts separated
- 3 tablespoons soy sauce, divided
- 1-inch piece of fresh ginger, peeled and minced or grated
- 2 teaspoons garlic powder
- 3 tablespoons mayonnaise
- 3 tablespoons plain Greek yogurt
- 1 to 2 teaspoons hot sauce: Sriracha, chili garlic sauce, or Frank’s Red Hot (see note 1)
- 2 teaspoons sesame oil
- 1.5 tablespoons sesame seeds
- 1 cup Jasmine rice
OPTIONAL SERVING SUGGESTIONS: chopped cilantro, roasted green veggies such as green beans, asparagus, broccoli, or zucchini.
Instructions
- Adjust the oven rack to the top position and preheat to 425 degrees F. Cover a large baking sheet with parchment paper (this helps so much with cleanup – totally worth doing).
- In a large bowl, gently mix together the ground turkey, Panko, 2 teaspoons of the olive oil, the scallion whites, 2 tablespoons of the soy sauce, ginger, 1 teaspoon garlic powder, 3/4 teaspoon salt, and a big pinch of freshly cracked pepper. Don’t overwork! That will create dense meatballs. Roll into 1-inch meatballs and arrange on the baking sheet. Bake until just done, about 15 minutes.
- In a second large bowl, stir together the mayo, Greek yogurt, honey, 1 teaspoons of the garlic powder, 1 to 2 teaspoons of the hot sauce of your choosing (to taste), and 1 tablespoon of the soy sauce. Set aside for now.
- Add the sesame oil and remaining 2 teaspoons of olive oil to a medium sized lidded pot over medium heat (whatever you usually cook rice in). Add the sesame seeds and rice and let it all toast for about 5 minutes. Add 2 cups of water (of whatever the package tells you to add), bring to a boil, reduce to low heat and simmer gently with the lid on until the rice is done per your package directions. Fluff with a fork.
- When the meatballs are cooked, carefully toss them in the bowl with the sauce to coat. Serve them over the rice with lots of extra sauce drizzled over, the scallion greens, and any green veggie you like.
Notes
Note 1: If you opt to use Frank’s hot sauce, just add more than the indicated amount, as it isn’t as spicy as Sriracha. I’d use 1 tablespoon.
Note 2: To make this recipe gluten-free, purchase gluten free Panko and use Tamari instead of soy sauce, as it is processed without wheat.