Honey Sriracha Turkey Meatballs. This recipe I am sharing with you today makes either a simple and tasty appetizer for game nights or dinner parties, or a delicious main course when you add some rice and perhaps a salad or other vegetable on the side.
Not only are they delicious, but this is a very simple and easy recipe to create. It is also a small batch recipe, serving only two to three people. Simply double to serve more.
Juicy, tender meatballs filled with fresh oriental flavor . . . garlic and ginger with just a touch of seasoning . . . baked in a hot oven and then finished with a snappy zesty spicy sauce/glaze.
The sauce is what helps these fabulous meatballs to stand out from the rest. You can make them as spicy as you like. Sweet with honey and brown sugar, a bit salty from soy sauce, and that wonderful garlic heat from the Sriracha sauce.
So just what is Sriracha sauce and why do people love it so much? Its not something I ever heard of when I was growing up, but we live in a much more cosmopolitan world these days and our lives are filled with an abundance of tastes and flavors from around the world.
Sriracha Sauce is a Thai garlic/chili sauce, a bright red condiment which packs quite a bit of heat but not as much as Tabasco or cayenne pepper.
Its a delicious mix of heat (red jalapeno chilis), garlic, sugar, vinegar and salt, and some seasoning of course. Thick and unctuous it is like the Thai equivalent of tomato ketchup! Except a lot hotter!
I do enjoy it, but in small quantities, because I don't like my food especially spicy and hot.
It adds a delicious Unami to most dishes and is really quite addictive. You can add up to 1/2 TBS of the sauce to this dish. I am a weakling and only add a fraction of that. Yes, call me cowardly when it comes to hot spice! Blame my aging innards!
WHAT YOU NEED TO MAKE SRIRACHA TURKEY MEATBALLS
This is a small batch recipe, making only 12 1/2-inch sized meatballs. You could make them larger, but you will only get about six 1-inch balls. There are two components to the recipe. The meatballs and the sauce. The two combined are gorgeous.
For the turkey meatballs:
- 1/2 pound (8 ounces/226g) ground turkey
- 1/4 cup (30g) fine dry bread crumbs
- 1 egg yolk
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- pinch black pepper
For the sauce:
- 2 TBS liquid honey
- 1 TBS light soy sauce
- 1/2 TBS corn starch (corn flour)
- 1/2 TBS (or to taste) Sriracha sauce
- 1/2 TBS soft light brown sugar
- 1/4 tsp garlic powder
- 1/2 cup (120ml) water
To garnish:
- toasted sesame seed
- finely chopped spring onions
- chopped parsley
I adapted this recipe from one I found on Mildly Meandering. She used ground chicken in her meatballs, which you can certainly do. The flavors of the sauce also would go very well with pork, and I even think beef.
I love ground turkey and it is something I always have in my freezer and so it was only natural that I adapted the recipe to use that. I also cut her quantities in half and I changed the sauce to make a much thinner sauce.
Her sauce was quite thick. I wanted a looser sauce. One that I could cook the meatballs in for a little bit of time so that its flavors would penetrate the meatballs a bit.
I like to use Kikkoman soy sauce. Its brewed and not as harsh as other kinds. I used regular liquid honey. I wouldn't waste a really expensive honey on this recipe as the other flavors will overpower it. You are really just going for the sweetness of the honey and its viscosity and propensity to glaze things quickly, more than the flavor.
HOW TO MAKE HONEY SRIRACHA TURKEY MEATBALLS
These are very simple to make. You make the meatballs and while they are baking, you make the sauce, simply coating the meatballs in the sauce for the last 10 minutes of cook time.
Preheat the oven to 400*F/200*C/ gas mark 6.
Place all of the ingredients for the meatballs into a bowl and lightly combine until well mixed together.
Shape into 12 1/2-inch meatballs. Place into a small cast iron skillet, leaving some space between each one.
Bake in the preheated oven for 20 minutes. While the meatballs are baking make the sauce.
Whisk together everything in a smalls saucepan. Cook, stirring constantly, over medium heat until the sauce begins to boil and thicken. Set aside and keep warm.
At the end of 20 minutes, remove the meatballs from the oven. Pour the sauce over the meatballs, turning them to coat them in the sauce.
Return the meatballs to the oven for a further 10 minutes until they are coated and glazed with the sauce.
Remove and garnish with the sesame seeds, spring onions and parsley. Serve immediately.
If you think the sauce is still too thick, feel free to thin it a bit more if you wish. You want it to coat the meatballs, but you don't really want them swimming in it.
You could add a bit of a fruity flavor by using fruit juice instead of the water. Orange juice would be particularly good with all of the other flavors.
These were really, REALLY good. Spicy without being over the top. Moist and tender. Not swimming in sauce. The chopped spring onion (my addition) provided a tiny hint of sharpness to blend in with the sweetness and spiciness of the sauce.
I served mine as a main with some steamed basmati rice. I also had a salad on the side. I think you are really going to enjoy these!
I am no stranger to turkey meatballs. As I have said ground turkey is my ground meat of choice. Here are some other turkey meatballs I have prepared here in The English Kitchen that you might enjoy!
CRANBERRY AND APPLE TURKEY MEATBALLS -Sweet and tangy, deliciously moist meatballs. These low fat meatballs make a great main course or a delightful appetizer or nibble. Grated apple really helps to keep these meatballs nice and moist!
TURKEY MEATBALLS AND LEMON RICE - A delicious one pan supper cooked in a skillet. What you have here are tasty tender turkey meatballs, with a lovely veg and lemon flavored rice pilaf. Quick, easy, colorful and delicious!!
Yield: 3
Honey Sriracha Turkey Meatballs
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Deliciously spicy. Can be served as an appetizer on their own, or as a main course with some rice and a vegetable on the side.
Ingredients
For the turkey meatballs:
- 1/2 pound (8 ounces/226g) ground turkey
- 1/4 cup (30g) fine dry bread crumbs
- 1 egg yolk
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger
- pinch black pepper
For the sauce:
- 2 TBS liquid honey
- 1 TBS light soy sauce
- 1/2 TBS corn starch (corn flour)
- 1/2 TBS (or to taste) Sriracha sauce
- 1/2 TBS soft light brown sugar
- 1/4 tsp garlic powder
- 1/2 cup (120ml) water
To garnish:
- toasted sesame seed
- finely chopped spring onions
- chopped parsley
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6.
- Place all of the ingredients for the meatballs into a bowl and lightly combine until well mixed together.
- Shape into 12 1/2-inch meatballs. Place into a small cast iron skillet, leaving some space between each one.
- Bake in the preheated oven for 20 minutes.
- While the meatballs are baking make the sauce.
- Whisk together everything in a smalls saucepan. Cook, stirring constantly, over medium heat until the sauce begins to boil and thicken. Set aside and keep warm.
- At the end of 20 minutes, remove the meatballs from the oven. Pour the sauce over the meatballs, turning them to coat them in the sauce.
- Return the meatballs to the oven for a further 10 minutes until they are coated and glazed with the sauce.
- Remove and garnish with the sesame seeds, spring onions and parsley. Serve immediately.
Sticky Sweet Lemon Rolls. These are some of the tastiest and quickest sweet rolls that you could ever want to bake. With their sweet lemony sugar filling, and that beautifully tart lemon glaze, they don't let you down!
I hope you will not hold my bad photography against me today. Normally I get all of my cooking and photography done by noon and so I am taking my photos in natural light.
Yesterday things just snowballed and for some reason I never got my photos taken until late in the afternoon. I ended up having to take my pictures on the dining room table underneath the light in there.
I have been wanting to bake a lemon roll in a while, but I was waffling between using a yeast dough for them or more of a scone/biscuit dough. I wanted them to be similar to a Cinnamon roll, but with a lemon filling and glaze.
I thought about my mother's cinnamon rolls. These are the cinnamon rolls I grew up with and what I always baked for my children. Quick, easy and delicious they relied upon a scone/biscuit dough. I had no idea there was a yeast version until I was an adult.
True confession here. I have always preferred my mothers. There is something about the biscuit dough that just tastes better to me than the yeast dough. Call me crazy, but I will choose one of hers over the traditional ones every time.
And so it wasn't much of a stretch for me to decided to use the same type of dough for these Sticky Sweet Lemon Rolls.
Having now decided why kind of dough I wanted to use I now had to decide on a filling. I could go with a filling of lemon curd, which I had seen on a few different pages, or I could go with a traditionally sugar/lemon filling.
I found a delicious sounding sugar filling on a blog called Life in the Loft House. I decided to go with that one. It used sugar, lemon zest, butter and lemon juice. Decision made and I went for it.
Was I ever pleased with how they turned out! WOWZA! You are in for a real treat!
Simple every day baking cupboard ingredients. I use all butter in my rolls. I have grown away from using shortening for anything, so this is a traditional biscuit dough, but made with all butter. (The printable recipe is at the bottom of my post.)
For the dough:
- 2 cups (280ml) plain all purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 1 heaped TBS sugar
- 1/4 cup (60g) butter, cut into bits
- 1 cup whole milk
For the filling:
- 1 cup (200g) granulated sugar
- the finely grated zest of two lemons
- the juice of one lemon
- 4 TBS butter, at room temperature
For the glaze:
- 1 cup (130g) icing sugar, sifted
- the juice of 1/2 lemon (or enough to give you the right consistency)
- finely grated lemon zest to sprinkle over top
In the UK I always used unwaxed lemons but I have not seen them here where I live. I am sure they are available in larger areas but not in the boondocks where I live. If you can get unwaxed lemons go for them!
I had bought a bag of lemons at the shops the other day for a decent price. This is citrus season. They were packed with juice. True fact, the thinner skinned lemons pack in a lot more juice than the thicker skinned ones.
Also true if you leave your lemons at room temperature they will release more juice. I keep mine in a bowl on the counter top. Also, if you roll them on the counter before you juice them, more juice will be released.
I have a special lemon juice squeezer that I love. It works a bit like a garlic press. Squeezes all the juice out like an expert without any of the pith.
Before I just them however, I make sure I remove the zest. I use a fine mesh micro-plane grater for this. You get all of the zest and none of the pith. The pith is very bitter so try to keep it out of the mix if you can!
I just use regular lightly salted butter. I only keep that in the house and never use unsalted unless I am really worried that doing so will ruin the integrity of the recipe I am making. Usually if I just cut back on the salt in a recipe a bit there is no problem!
Also I am not overly fond of cream cheese frosting. By all means use your favorite version if you do like it. I have found that a simple lemon icing sugar glaze does the job perfectly and is just as delicious without things being overly rich.
HOW TO MAKE STICKY SWEET LEMON ROLLS
First make the filling. Add the sugar to a bowl and rub in the lemon zest until the mixture becomes quite fragrant. Drop in the butter and the lemon juice.
Beat with an electric hand whisk until you have a smooth mixture. It might look curdled at first, but persevere. It will come together all of a sudden like magic. Set aside.
To make the dough. Sift the flour into a bowl along with the baking powder. Add the salt and sugar. Drop in the butter.
Rub the butter into the flour until you have a mixture resembling coarse crumbs.
Stir in the milk with a fork to give you a soft dough. Tip out onto a lightly floured surface and knead gently a couple of times to bring together.
Pat or roll out to a rectangle measuring 9 inches by 12 inches.
Preheat the oven to 425*F/ 220*C/ gas mark 7. Butter a 10 inch pie dish really well. Set aside.
Spread the lemon filling in an even layer over the rectangle of dough. Roll up tightly from one long end to the other, pinching the edge shut. Using a sharp knife cut into 9 even pieces. Place them cut sides down in the prepared pie dish.
Bake in the preheated oven for 20 to 25 minutes, until well risen and golden brown, and cooked on the bottom. Remove from the oven and let sit while you make the glaze.
Whisk together the icing sugar and enough lemon juice to give you a thick drizzle glaze. Flick this over the tops of the lemon buns. Scatter with the lemon zest.
Serve warm. Store any leftovers in an airtight container.
Do note, that hot sugar is very hot and so you will want to be extra careful when serving these. Let them stand for about 8 to 10 minutes. You don't want them to cool in the dish, however, because they may stick due to the sugar content of the filling. Get them out as soon as you can safely do so.
They really are delicious. The lemon filling candies a bit on the bottom and they are filled with a beautiful lemon flavor throughout. If you are a fan of lemon, then you best prepare to fall in love with these quick and simple rolls!
If you love lemon as much as I do, you will fall in love with these other lemon recipes here in my English Kitchen:
BUTTERMILK LEMON PUDDINGS - One of my favorite lemon desserts has always been Buttermilk Lemon Puddings. These are delicious lemon puddings which upon baking, just like magic, separate into two distinct layers . . . one a lush lemon custard and the other a fabulously tart lemon cake. This is a dessert I used to make fairly often when entertaining at the Manor down south. I think lemon is a common love of ladies.
LUSH LEMON POUND CAKE - This is a fabulously delicious old fashioned lemon pound cake. If you are a fan of lemon and of cake, prepare yourself to fall in love! This easy pound cake recipe uses simple ingredients that most of us always have in our kitchens and packs a triple lemon wallop! With plenty of lemon zest, lemon juice and lemon extract, it scores a hat-trick of lush lemon flavors every single time you bake it!
Yield: 9
Sweet Lemon Rolls
Prep time: 20 MinCook time: 24 MinTotal time: 44 Min
Almost instant gratification with these sweet lemon rolls which combine a scone/biscuit type of dough with a sweet lemon filling. A tart lemon glaze finishes them off.
Ingredients
For the dough:
- 2 cups (280ml) plain all purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 1 heaped TBS sugar
- 1/4 cup (60g) butter, cut into bits
- 1 cup whole milk
For the filling:
- 1 cup (200g) granulated sugar
- the finely grated zest of two lemons
- the juice of one lemon
- 4 TBS butter, at room temperature
For the glaze:
- 1 cup (130g) icing sugar, sifted
- the juice of 1/2 lemon (or enough to give you the right consistency)
- finely grated lemon zest to sprinkle over top
Instructions
- First make the filling. Add the sugar to a bowl and rub in the lemon zest until the mixture becomes quite fragrant. Drop in the butter and the lemon juice.
- Beat with an electric hand whisk until you have a smooth mixture. It might look curdled at first, but persevere. It will come together all of a sudden like magic. Set aside.
- To make the dough. Sift the flour into a bowl along with the baking powder. Add the salt and sugar. Drop in the butter.
- Rub the butter into the flour until you have a mixture resembling coarse crumbs.
- Stir in the milk with a fork to give you a soft dough. Tip out onto a lightly floured surface and knead gently a couple of times to bring together.
- Pat or roll out to a rectangle measuring 9 inches by 12 inches.
- Preheat the oven to 425*F/ 220*C/ gas mark 7. Butter a 10 inch pie dish really well. Set aside.
- Spread the lemon filling in an even layer over the rectangle of dough. Roll up tightly from one long end to the other, pinching the edge shut.
- Using a sharp knife cut into 9 even pieces. Place them cut sides down in the prepared pie dish.
- Bake in the preheated oven for 20 to 25 minutes, until well risen and golden brown, and cooked on the bottom.
- Remove from the oven and let sit while you make the glaze.
- Whisk together the icing sugar and enough lemon juice to give you a thick drizzle glaze. Flick this over the tops of the lemon buns. Scatter with the lemon zest.
- Serve warm.
- Store any leftovers in an airtight container.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks so much for visiting! Do come again!
One of my favorite vegetables has always been cabbage. I love it in any way shape or form. I could eat it every day, and sometimes do. My cats even enjoy it, which I think is kind of strange, but oh well! (I only let them have it in small amounts, just in case.)
When I was a child it was something that my mother only ever very rarely cooked, mostly because my father was not fond of cabbage. He did however like it when my mom made cabbage rolls. He enjoyed the flavor that the cabbage imparted to the meat.
I, however, was not fond of the meat so we had a deal between us. I would give him my meat if he gave me his cabbage. Everybody was happy.
This recipe I am sharing with you today is a small batch version of a recipe for Kielbasa Cabbage Skillet that I have adapted from a book by Christy Denney, entitled Scrumptious. And I can tell you, this is a very scrumptious recipe! (And that is one very scrumptious book!)
This recipe may not be a looker, but I can promise you that what it may be lacking in the looks department, it more than makes up for in the taste department.
Not only is it delicious, but it is low carb, low GI and diabetic friendly too! Its also very quick and easy to make!
It goes together in a flash and uses very simple every day ingredients as well. It is one of my favorite things to make.
Of course if you are a heartier eater and are not bothered by carbs, you can add cooked noodles, potatoes, rice or pierogis to the mix! All are very tasty additions.
WHAT YOU NEED TO MAKE KIELBASA CABBAGE SKILLET
Simple everyday ordinary ingredients. If you are like me you probably have just about everything in your kitchen right now to make it! If not, its a quick trip to the shops!
- 1 TBS light olive oil
- 1 small brown onion, peeled and diced
- 2 small cloves of garlic, peeled and minced
- 1 TBS white wine vinegar
- 7 ounces (200g) kielbasa, thinly sliced (smoked sausage)
- 1 TBS butter
- 1 1/2 tsp Dijon mustard
- 1/2 head green cabbage, cored and thinly sliced
- 1/4 tsp paprika
- pinch red pepper flakes
- salt and black pepper to taste
I like to use light olive oil. I think it is a waste to use extra virgin olive oil in cooking, when the light oil is much better suited to it and works perfectly well. Save your extra virgin for salads or dipping!
I used a white cabbage, or winter cabbage as it is also known. It is pretty much the only cabbage I have seen here in my local area.
I really miss the cabbages of the U.K. There were so many varieties of cabbage to choose from, Savoy, Winter King, White, Sweetheart, Red, Cavolo Nero, etc. That was probably one of the benefits from living so close to continental Europe.
Here most of what we get comes from the U.S. or Mexico.
I like to skin my Kielbasa. Personally I find the skins a little bit too tough. In the UK you can use smoked sausage, and the smoked sausage you get in the U.K. will not need to be skinned.
The original recipe called for white vinegar, but I had some white wine vinegar and thought to myself why not give it an additional bit flair, and so I used that. If all you have is white vinegar, then just use that.
Don't leave out either the vinegar or the Dijon mustard. Both give this dish a unique and delicious flavor. You won't want to miss out on that, plus they smell fabulous while this dish is cooking.
Your onion may get a bit caramelized, but that's okay. Just don't let it burn.
HOW TO MAKE KIELBASA CABBAGE SKILLET
I know I say this all the time, but really this could not be simpler to make. Quick, easy, delicious.
Heat the olive oil in a skillet over medium-high heat. Add the onion and sauté without coloring for 4 to 6 minutes until soft. Add the garlic and cook for a further 30 seconds or so until fragrant.
Stir in the sliced kielbasa and the white wine vinegar. Cook for 4 to 6 minutes until lightly browned.
Add the butter, Dijon mustard and sliced cabbage. Cook, stirring frequently, until the cabbage gets tender. Between 5 and 10 minutes.
Season to taste with salt and pepper, the paprika and red pepper flakes. Serve immediately.
I really enjoyed this with the slight tang and bit of heat from the vinegar, mustard and red pepper flakes. I also enjoyed the smokiness from the sausage and that tiny bit of saltiness.
The cabbage was crispy tender and altogether this was a delicious combination of flavors and textures that was just plain, really nice!
Some other cabbage recipes here on The English Kitchen that you might enjoy are:
ROAST CABBAGE WITH DILL & MUSTARD SAUCE - Delicious wedges of cabbage are roasted in the oven until they are crispy tender, gilded golden brown on the edges, the insides meltingly tender. On its own this would be more than enough, but napped with a rich dill, mustard and cheese sauce for serving, well. What can I say? Incredibly rich and fabulously tasty. Delicious . . rich . . . delectable and quite distinctive!!
CABBAGE WITH PANCETTA AND CREAM - For this dish the cabbage is quickly blanched, sliced and then stirred together with some sauteed pancetta with it's lovely salt and pepper flavours, beautifully herby Sage . . . and rich cream. Each ingredient bringing out the very best of this beautifully humble vegetable.
Yield: 3
Kielbasa Cabbage Skillet
Prep time: 10 MinCook time: 25 MinTotal time: 35 Min
This may not be very pretty to look at, but what it lacks in appearance, it more than makes up for in taste and ease of preparation. Low carb as well, which makes it diabetic friendly.
Ingredients
- 1 TBS light olive oil
- 1 small brown onion, peeled and diced
- 2 small cloves of garlic, peeled and minced
- 1 TBS white wine vinegar
- 7 ounces (200g) kielbasa, thinly sliced (smoked sausage)
- 1 TBS butter
- 1 1/2 tsp Dijon mustard
- 1/2 head green cabbage, cored and thinly sliced
- 1/4 tsp paprika
- pinch red pepper flakes
- salt and black pepper to taste
Instructions
- Heat the olive oil in a skillet over medium-high heat. Add the onion and sauté without coloring for 4 to 6 minutes until soft. Add the garlic and cook for a further 30 seconds or so until fragrant.
- Stir in the sliced kielbasa and the white wine vinegar. Cook for 4 to 6 minutes until lightly browned.
- Add the butter, Dijon mustard and sliced cabbage. Cook, stirring frequently, until the cabbage gets tender. Between 5 and 10 minutes.
- Season to taste with salt and pepper, the paprika and red pepper flakes. Serve immediately.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks so much for visiting! Do come again!
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