Turkey Vegetable Meatballs with Sriracha Glaze
Ingredients
1 lb.
Kowalski's Minnesota Grown Naturally Raised Fresh 94% Lean Ground Turkey
½ cup
finely shredded Minnesota Grown zucchini
½ cup
finely shredded Minnesota Grown carrot
⅓ cup
panko breadcrumbs
¼ cup
thinly sliced green onion
1
Minnesota Grown egg (such as Kowalski's Organic Eggs), lightly beaten
3 tbsp.
freshly grated Kowalski's Parmesan Cheese
2 tbsp.
Kowalski's Extra Virgin Olive Oil
2 tbsp.
Kowalski's Classic Ketchup
1 tbsp.
Kowalski's Signature Northwoods Grill Seasoning (from the Meat Department)
2 tsp.
finely chopped fresh rosemary, plus more sprigs for garnish
1 tsp.
Worcestershire sauce
1 tsp.
Sriracha sauce
1 tsp.
ginger purée (from the Produce Department)
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
- Sriracha Glaze (recipe below), divided
Directions
- Preheat oven to 375°.
- Place ground turkey in a large mixing bowl; gently flatten to increase surface area.
- Add all remaining ingredients except glaze; using clean hands, thoroughly mix ingredients until well blended (do not overmix).
- Using a medium cookie scoop, portion out approx. 24 meatballs into your palm; gently roll each into a ball using clean, damp hands. Place on a rimmed baking sheet lined with foil, allowing meatballs to touch lightly.
- Evenly pour approx. ½ of the glaze over the meatballs (or to taste); using a pastry brush or spatula, ensure all meatballs are coated with glaze.
- Bake in preheated oven until internal temperature reaches 165° (25-30 min.).
- Serve immediately with reserved glaze for dipping; garnish with rosemary sprigs.
- Store any unused glaze in the refrigerator; use later as a dip for an appetizer or for brushing over grilled chicken, beef or salmon.
SRIRACHA GLAZE: In a medium saucepan, combine 12 oz. Kowalski's Classic Ketchup, 1 ½ cup brown sugar and 1 tbsp. Sriracha sauce (or to taste); cook and stir over medium-low heat until sugar is completely dissolved. Remove from heat; use immediately or store in the refrigerator, covered, for up to 1 week.
Tasty Tips:
- Kowalski's Raspberry Chipotle Sauce can be easily (and deliciously) swapped out for the Sriracha Glaze in this recipe.
- This recipe can be made into a traditional meatloaf. Prepare mixture as directed; shape into a single loaf and place on a foil-lined rimmed baking sheet (or place mixture in a 9x5x3" loaf pan sprayed lightly with cooking spray). Evenly brush with ½-¾ cup glaze; bake in a preheated 375° oven until internal temperature reaches 165° (60-75 min.).
