The original recipe for this delicious dish was from Chef Savvy who used minced chicken but as I had some turkey mince in the freezer (thigh and breast), I decided to use that instead. I have also changed a couple of ingredients to make it gluten-free, plus doubled the sauce quantity.
These meatballs are absolutely delicious, tasty and moreish! I made my meatballs earlier in the day and reheated them (covered in foil) in the oven before tossing them with the sauce and serving as a main meal with coconut rice. Alternatively, they could be served on their own as an appetizer.
INGREDIENTS: to make 22 meatballs
For the meatballs:
500g minced turkey (breast and thigh)
½ cup dried gluten-free breadcrumbs
2 garlic cloves, chopped finely
1 small onion, chopped finely
Pinch of sea salt
Pinch of black pepper
¼ teaspoon crushed chilli flakes
Small handful of fresh parsley, finely chopped
For the sauce:
2 teaspoons olive oil
2 garlic cloves, finely chopped
4 tablespoons Tamari
4 teaspoons honey
½ teaspoon crushed chilli flakes
½ teaspoon sesame seeds
2 teaspoons sesame oil
4 teaspoons Sriracha
1 teaspoon rice wine vinegar
Mix together all of the meatball ingredients until they are combined. Either grease a baking sheet with a little oil, or like me, use a pyramid pan mat.
Roll heaped teaspoons of the meat mixture into balls and place on the baking sheet/mat. It’s a matter of choice but if you like larger meatballs, use a dessertspoon. I made 22 meatballs with heaped teaspoons.
Bake for approximately 20 minutes at 200°C turning over half-way through cooking. The meatballs should just be cooked through and slightly browning on the outside.
Whilst the meatballs are cooking, make the sauce by heating the oil in a medium-sized saucepan and gently cooking the garlic for a minute. Add the remaining ingredients and simmer for 2 to 3 minutes.
When the meatballs are cooked, tip them into the sauce and gently toss until they are completely covered.
Serve with coconut rice, plain rice, or rice noodles.
These meatballs freeze really well but before being covered in sauce. Open freeze on trays then pack in freezer bags. Thaw thoroughly before reheating and coating in sauce.
NB: All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.