Recipes / International dishes / Grilled Dishes

Sriracha Honey Meatballs with Rice

Name: Sriracha Honey Meatballs with Rice
Total time: 50 min
Yield: 3 servings
Cuisine: United States
Ingredients: 12 ground turkey meatballs; 80g Sriracha chili sauce; 2 tablespoons soy sauce; 2 tablespoons rice vinegar; 2 tablespoons honey; 1/2 tablespoon minced fresh ginger; 2 garlic cloves, minced; 1/4 teaspoon sesame oil; 300g cooked basmati rice; 1 carrot, peeled and shredded; 2 spring onions, finely chopped; 1/2 tablespoon toasted sesame seeds; cooking oil spray

International dishesGrilled DishesUnited StatesAbout 30 minutes, including 20 minutes baking the meatballs

Sriracha honey meatballs with rice are quick and simple. The sauce is the difficulty, since an under simmered sauce stays thin and slides off the meatballs. Shredded carrot and toasted sesame seeds scattered on top keep it from feeling heavy.

The sauce needs about 8 more minutes of gentle simmering after it first bubbles to reach the right thickness. Bake the meatballs at 190C for 20 minutes, then turn them through the sauce until glossy.

This batch weighs about 984g, at roughly 167 calories per 100g.

Nutrition (this recipe makes 3 servings)

167.4kcal

9.9gprotein

2.3gfat

3.9gsugar

This recipe is sweetened with honey. Honey is still sugar, so keep the portion sensible.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 3 servings. This batch divides into 3 servings, with 6 meatballs over 150g of rice each.

Ingredients for the batch

12 ground turkey meatballs
80g Sriracha chili sauce
2 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons honey
1/2 tablespoon minced fresh ginger
2 garlic cloves, minced
1/4 teaspoon sesame oil
300g cooked basmati rice
1 carrot, peeled and shredded
2 spring onions, finely chopped
1/2 tablespoon toasted sesame seeds
cooking oil spray

Method

Heat the oven or air fryer to 190C, spray a thin film of oil over the tray, space 12 meatballs evenly on it and bake for about 20 minutes until cooked through and golden brown.
Meanwhile put 80g of Sriracha chili sauce, 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, 2 tablespoons of honey, 1/2 tablespoon of minced ginger, 2 minced garlic cloves and 1/4 teaspoon of sesame oil into a small pan. Cook over low heat, stirring constantly, until it comes to a gentle bubble, then simmer for about 8 minutes more until the sauce thickens.
Add the baked meatballs to the pan and turn them through until the sweet hot sauce coats each one in a glossy layer.
Spoon 300g of cooked basmati rice into bowls or containers, arrange the meatballs on top and scatter over 2 finely chopped spring onions, the shredded carrot and 1/2 tablespoon of toasted sesame seeds.

Tips

Ground turkey is hard to find in Vietnam, so use ground chicken breast or lean ground pork and roll the meatballs yourself.
Brown rice, brown rice noodles or quinoa all work in place of basmati rice.
Quickly boiled broccoli or asparagus alongside makes the meal last longer.
The honey in this recipe is still sugar, and it is where the sweetness of the dish comes from.
Simmer the sauce gently and keep stirring, as only a thickened sauce will coat the meatballs.

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