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
1.3 lbs lean ground turkey
¼ cup whole wheat seasoned breadcrumbs (or gluten-free crumbs)
2 tablespoons green onions, finely chopped
1 teaspoon salt
1 teaspoon pepper
¼ teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
1 (6-ounce) can tomato paste
¼ cup sriracha sauce
1 cup water
1 tablespoon rice vinegar
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).
Using a small cookie scoop, form the meat into balls. Add them to a baking sheet that has been covered with parchment paper.
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.
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).
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.
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!