Over the years of developing recipes I’ve learned that just because a recipe is low carb, low fat, dairy free, and comes with a gluten free option, doesn’t mean it can’t be delicious and filling. It just takes a few tricks, one of which is sriracha. For a sauce with hardly any calories, it packs a big bag of flavors. Sautéing the meatballs will give them a little sear (more flavor!) and simmering them in a rich sauce gives you all the flavor you want and still helps you stick to your diet. It’s a win/win.
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Things You’ll Need
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1.3 lbs lean ground turkey
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¼ cup whole wheat seasoned breadcrumbs (or gluten-free crumbs)
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2 tablespoons green onions, finely chopped
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1 egg
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1 teaspoon salt
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1 teaspoon pepper
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¼ teaspoon smoked paprika
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½ teaspoon garlic powder
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½ teaspoon onion powder
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1 (6-ounce) can tomato paste
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¼ cup sriracha sauce
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1 cup water
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1 tablespoon rice vinegar
Step 1
In a medium bowl, stir together the turkey, bread crumbs, green onions, spices and egg until just combined (don’t over-mix or the meatballs will become mealy).
Step 2
Using a small cookie scoop, form the meat into balls. Add them to a baking sheet that has been covered with parchment paper.
Step 3
Cover with plastic wrap and freeze for one hour and up to 2 days (this can be done in advance for easy cooking). This step helps the meatballs hold their shape during cooking.
Step 4
In a small bowl, stir together the remaining ingredients to form the sauce and set aside (can be made up to 3 days in advance for ease of cooking).
Step 5
Spray a large non-stick skillet (with a lid) with cooking spray and add to the stove over medium high heat. Add the meatballs, pulling the pan back and forth over the burner until seared.
Step 6
Arrange the meatballs in an even layer, and reduce heat to medium. Pour the sauce over the meatballs. Add the lid and allow to simmer for 8 minutes or until the meatballs are cooked through.
Serve warm and enjoy!
