Turkey Sriracha Meatballs Over Jasmine Rice

Turkey Sriracha Meatballs Over Jasmine Rice

This was for the subreddit, /r/52weeksofcooking, where the theme was an ingredient that I hated as a kid. I've never been fond of turkey but the addition of Sriracha and glaze made this delicious.



  1. 19 oz Ground Turkey
  2. 1 Egg
  3. 1/2 Cup Breadcrumbs
  4. 2 inches Ginger Fresh
  5. 1/2 teaspoon Soy Sauce
  6. 1 Bunch Green Onions
  7. Black Pepper
  8. 2 Tablespoons Soy Sauce
  9. 1 Tablespoon Rice Vinegar
  10. 1/4 Cup Brown Sugar
  11. 2 Tablespoons Sriracha
  12. 1/2 Cup Water
  13. 2 Tablespoons Cornstarch
  14. 1 Cup Jasmine Rice
  15. 2 Cups Water
  16. 1 teaspoon Salt


30 mins
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    Preheat oven to 350 degrees

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    Add the turkey, egg, breadcrumbs, soy sauce, and pepper to a bowl. Peel and grate the ginger and add to the bowl. Slice 3 green onions and add to the bowl.

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    Mix the ingredients and shape the mixture into balls. 

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    Arrange the meatballs on a baking sheet covered in foil and bake for 25 minutes.

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    While the meatballs are baking, make the glaze and cook the rice.

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    In a small pot, combine the soy sauce, rice vinegar, brown sugar, sriracha, and 1/4 cup of water. Heat and stir the glaze mixture over medium heat until the brown sugar is dissolved.

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    In a small bowl, combine 1/4 cup of water and cornstarch. Pour the cornstarch mixture into the pot and let it come up to a simmer.

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    Rinse the rice.

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    Add water, salt, and rice to the pot.

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    Set burner on high and bring to boil. Cover and reduce the heat to low and simmer for 10 - 12 minutes until all the water is absorbed.

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    Remove the rice from heat, fluff with a fork, cover, and let sit.

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    After the meatballs are finished baking, transfer them to a bowl and pour the glaze over them. Toss the meatballs to coat.

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    Serve meatballs over rice and topped with sliced green onions.

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