Spicy Turkey Meatballs with Teriyaki Sauce

Dinner parties are a great way to spend a Friday night catching up with friends over good food and a lot of drinks. My friend recently invited us over and asked me to bring an appetizer. Since I knew the main course was going to be vegetarian, I wanted to make something that had some meat in it. My first thought was teriyaki chicken wings, but when all of the wings at the store were absolutely gigantic, I quickly rethought my plan.

Using the same flavor palate, and most of the same ingredients, I came up with this recipe for meatballs with dipping sauce. This recipe yields 40 or so smaller meatballs, plenty for an appetizer portion for 12 people and a dinner portion for 6 people.

Spicy Turkey Meatballs with Teriyaki Sauce

For the Meatballs:

  • 2 1/4 pounds ground turkey
  • 1 cup Panko breadcrumbs
  • 1 large jalapeño pepper, seeded and diced
  • 4 cloves garlic, grated
  • zest and juice of one lime
  • 1″ piece fresh ginger, grated
  • 2 tsp sesame oil
  • 2 eggs, beaten
  • fresh cilantro, for garnish

For the Teriyaki Sauce:

  • 1/3 cup soy sauce
  • 1/4 cup honey
  • 1/2 cup water
  • 3 cloves garlic, grated
  • 1/2″ piece fresh ginger, grated
  • 1/4 tsp red pepper flakes

Preheat the oven to 400 degrees.

In a small bowl, add the panko, pepper, garlic, ginger, and lime zest; mix well. In a large bowl, add the ground turkey, eggs, sesame oil, and lime juice. Pour the contents of the smaller bowl into the larger bowl and use your hands to mix the ingredients together.

Roll the mixture into 1 to 1 1/2 inch meatballs and place on a lightly greased cookie sheet. Bake the meatballs for 10-12 minutes, until they start to brown and are no longer pink in the center. Transfer the cooked meatballs to a serving platter and top with fresh cilantro.

In a small serving bowl, whisk together all of the ingredients for the dipping sauce and serve.


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