Asian meatballs flavored with ginger and soy slathered with sweet and spicy sriracha mayo. Easy baked goodness.
Substitutions
Meat – This recipe can work with ground beef, all ground pork or turkey which will result in different flavor profiles. Use the meat or blend of your preference.
Gluten-free – The soy sauce can be substituted with tamari and gluten-free panko can be used.
Variations
Spice – Finish the dish with crushed red pepper or Korean red pepper flakes.
Herbs – If you like the flavor, chopped cilantro would be a great garnish.
Storage
These baked meatballs can be cooled completely and then frozen in an airtight container or freezer bag. They can be thawed overnight in the refrigerator and reheated in the microwave or in a stovetop skillet.
Serve with
Cucumber Sunomono
Easy Soy Glazed Green Beans
Baked Meatballs with Sriracha Mayo
Ingredients
- 1 tablespoon vegetable oil
- 16 ounces ground pork
- 16 ounces ground turkey 97% lean
- 2 teaspoons ginger minced or paste
- 3 green onion stalks chopped
- ½ cup panko breadcrumbs
- 1 tablespoon soy sauce
- 1 teaspoon salt
Spicy Mayo
- 4 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons honey
- 4 teaspoons soy sauce
- 2 teaspoons sriracha sauce
Instructions
- Preheat oven to 425°F and lightly oil a large baking sheet with vegetable oil or another neutral flavored oil.
- In a medium bowl, combine mayonnaise, sour cream, honey, soy sauce, and sriracha. Whisk well and set aside.
- In a large bowl, combine pork and turkey, ginger, sliced green onion, panko, soy sauce, and salt. Mix well and form into 2-inch meatballs. This should make about 28.
- Place meatballs on the prepared baking sheet. Roast in the oven for 15-17 minutes until meatballs are nicely browned.
- Remove from oven. Either add meatballs to the bowl with sauce to coat or spoon sauce over for serving.
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