Spicy Turkey Meatballs with Panko Crust

Name: Spicy Turkey Meatballs with Panko Crust
Ingredients: 20 ounces ground organic turkey; 1 small onion, finely chopped; 1 medium clove garlic, finely chopped; 1 medium carrot, grated; 2 large eggs; 2 tablespoons Sriracha; 2 tablespoons chopped fresh parsley; 1/2 cup bread crumbs; salt and freshly ground black pepper to taste; 1 cup Panko

From: ronniefein.com

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Ronnie's Notes

I’ve been looking for a good way to jazz up turkey meatballs. Turkey can be bland and needs some help from herbs, spices and other ingredients.

This week’s answer: Sriracha.

I’ve been experimenting with Sriracha because of an article I wrote for The Jewish Week. Sriracha is quite the thing these days. Check out the article for the many ways to use this hot sauce (including a really really good recipe for spicy, sticky chicken wings).

And if you’re looking to make some tasty, gently spicy turkey meatballs, try this recipe:

Ingredients

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20 ounces ground organic turkey
1 small onion, finely chopped
1 medium clove garlic, finely chopped
1 medium carrot, grated
2 large eggs
2 tablespoons Sriracha
2 tablespoons chopped fresh parsley
1/2 cup bread crumbs
salt and freshly ground black pepper to taste
1 cup Panko

Instructions

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Preheat the oven to 425 degrees.

Line a cookie sheet with parchment paper (or use a lightly oiled cookie sheet).

Place the turkey, onion, garlic, carrot, eggs, Sriracha, parsley, bread crumbs and salt and pepper to taste in a large bowl.

Gently mix the ingredients to distribute them evenly.

Shape the mixture into meatballs about 1-1/2 inches in diameter.

Roll the meatballs in the Panko.

Place the meatballs onto the prepared cookie sheet.

Bake for or until cooked through.

Makes 4 servings

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