Instead of rice, serve this dish with half of a roasted sweet potato.

There are some dishes that when you discover them, have the tendacy to quickly become overused because they are so incredibly delicious- this is one of those recipes.

I have seen turkey meatballs on many other food websites, but decided to add my own take by combining a tangy mayo & sriracha dressing and then creating a simmering sauce that steams the veggies and meatballs making them incredibly tender. No need to create a mess in the kitchen by frying the meatballs, but rather I roast them in the oven to brown- then steam to make them extra tender. You will need a large skillet to cram in all the meatballs and veggies. Roasted sweet potaotes instead of rice gives this dish an almost Thanksging anytime appeal without the heaviness of a huge meal. Enjoy!

Top meatballs with cashews or toasted sesame seeds- or both!

Make two batches and freeze the rest for later.

Turkey Meatballs with Sriracha Mayo

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Course: Main Course, Montana Kitchen

Cuisine: American

Keyword: Meatballs

Servings: Meatballs

Author: Meggen

Ingredients

For the Meatballs

2 lbs of ground turkey-
1 cup panko bread crumbs
1 tsp salt
2 cloves garlic minced fine
1 tsp ground pepper
2 TBSP dijon mustard
2 unit eggs beaten well

For the simmering sauce

½ cup seasoned rice wine vinegar
½ cup low sodium soy sauce or tamari
2 TBSP sesame oil
1 TBSP fresh grated ginger heaping
¼ cup lime juice
1 TBSP Shriracha
3 TBSP honey

For the veggies

½ unit frozen edmame thawed
1 cup broccoli chopped
1 cup red bell peppers sliced into strips
½ cup baby bok chop sliced into 1″ pieces on a diagnoal
1 cup sliced mushrooms
1 unit small red onion sliced
1 TBSP olive oil
1 TBSP toasted sesame seeds OR 1/4 cup toasted cashews

For the Mayo

1 cup mayonaise
¼ cup sweet chili sauce
3 TBSP sriracha
***1/2 roasted sweet potato per serving***

Instructions

For the meatballs-

Pre heat oven to 375 degrees. Combine all ingredients from turkey to eggs into a large mixing bowl. Do not overmix the meatballs or pack too tightly or they will become tough.
Shape balls using an ice cream scoop. Set balls on a parchment lined baking sheet. Roast at 375 degrees for 15 minutes until browned. Meatballs are not cooked completely at this point. Remove from oven and set aside until veggies are ready.
(Note-Cooled meatballs can be wrapped and stored in the freezer up to one month. Complete cooking from step #5 after thawing meatballs.)

For the simmering sauce-

Combine all ingredients from rice wine vinegar to honey in a jar. Mix well until combined. Set aside.

For the veggies-

In a large skillet over medium high heat, add 1 TBSP of olive oil to the pan. Sauté broccoli, peppers and box chop until you have a browned sear on them ( about 4-5 minutes), add in onions and mushrooms and brown. Finally, add in edamame and cook until warmed through.
Do not crowd pan. You can cook veggies in batches to allow for browning and flavor to develop.
Nestle browned meatballs into veggies. Pour simmering sauce over top, bring to a boil. Reduce heat to a simmer, cover and let steam for 15 minutes until meatballs are tender and cooked through.

For the Mayo-

Combine mayo, chili sauce and shriracha in a small bowl. Chill until ready for serving.

To Serve-

On a large platter or in individual bowls, serve a helping of veggies, top with three to four meatballs. Spoon over with simmering sauce. Nestle roasted sweet potato on the side. Drizzle with shriacha mayo over top. Sprinkle with toasted sessame seeds or cashews.