Sweet, tangy turkey meatballs with a honey siracha glaze. It couldn’t get any more delicious than that. These are kid-friendly and meal-prep friendly too.

My family loves meatballs and it’s my go-to recipe whenever I want to hide in there some veggies like zucchinis, mushroom, carrots, for my little eater. You can meal-prep a huge batch and save some for those busy nights. If you want it more kid-friendly, just skip the siracha and add regular tomato sauce. Hope you enjoy this recipe!

INGREDIENTS

500 grams lean ground turkey

1/2 cup mushrooms, chopped

1 medium onion, chopped

1/3 cup chopped red capsicum

1/4 tsp garlic powder

1 egg

1/2 cup panko breadcrumbs

1/4 tsp salt

1/4 tsp pepper

Sauce:

3 tablespoons tamari (or low-sodium soy sauce)

3 tablespoons pure honey

3 tablespoons rice wine vinegar

1/4 cup siracha (or tomato sauce for kid-friendly version)

1/2 teaspoon sesame oil, toasted

3 cloves minced garlic

1 tablespoon grated freshginger

METHOD:

Pre-heat oven at 200 deg. In a large bowl, mix the turkey, mushrooms, red capsicum, panko crumbs, onions, garlic, salt, pepper, and egg. Mix well until combined.

Form medium sized turkey meatballs and place on a lined baking tray. Bake for about 12-15minutes or until browned. You can also pan-fry the meatballs instead of baking them. I just prefer baking for less oil in it.

Meanwhile, make the sauce. In a shallow pan, add all the ingredients and simmer until it thickens.

Once the meatballs are done, tip into the sauce and cook in low heat for about 2-3 minutes to let the meatballs get soaked into the sauce. Serve warm with brown rice. I also roasted some cauliflowers and coated it with the same sauce. So good!

If you make this recipe, tag me in Instagram @fitfoodiemommy and use hashtag #TheFitFoodiemommy. Feel free to share this recipe as well! 🙂

xo,