Anyone else feel like you need to eat all the vegetables the day after the Super Bowl? We had a fun weekend with a taco & margarita party at a friends house, and snacked our way through some homemade buffalo wings last night during the game so I’m ready for a week of healthy eating. I have a new recipe to share today for these easy hoisin turkey meatballs that I served with shredded carrots, pickled onions, and a tangy sriracha sauce over lettuce wraps. They make for great leftovers to pack for lunch, and I keep a few sriracha-free to serve with rice for a kid-friendly version. Scroll down to get the full recipe, and if you’re looking for more healthy, family-friendly dinner ideas visit a few of my blogger friends who are also sharing recipes today too: Home with the Wileys | Lilies And Lambs | Caitlin Houston | Purely Simple.
- 1 lb of Ground Turkey
- 1 Garlic Cloves, minced
- 2 Tbsp. of Scallions, minced
- 2 Tsp. of Fresh Ginger, minced
- 2 Tbsp of Soy Sauce, divided
- 3.5 Tbsp Hoisin Sauce, divided
- 2 Tbsp. Sour Cream
- 1 Tsp. Honey
- Sriracha, to taste
- Black Pepper
- Sesame seeds, lettuce, shredded carrots, pickled onions for serving
- Preheat oven to 400 degrees.
- Combine ground turkey with minced garlic and ginger, scallions, and 1 Tbsp of soy sauce. Season with black pepper and roll into 12 meatballs.
- Arrange on a rimmed baking sheet and bake for 18-20 minutes until cooked through; remove from oven and toss the cooked meatballs in a bowl with 2 Tbsp of Hoisin sauce. Return the meatballs to the baking sheet and broil in the oven for 1-2 minutes.
- While the meatballs are cooking, prepare the sauce: combined 1 Tbsp of soy sauce with 1.5 Tbsp of hoisin, honey, and sour cream. Stir to incorporate ingredients, and then add the sriracha to taste.
- Serve cooked meatballs in lettuce wraps with shredded carrots, pickled red onions, and garnish with sesame seeds and additional sriracha.
