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Korean Barbecue Turkey Meatballs with Roasted Veggies & Spicy Sauce

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Course: Main Course
Servings: 2 people

Ingredients

Meatballs

  • 1 lb ground turkey, preferably 93/7
  • 2 ½ tbsp Ocean's Halo Spicy Korean Barbecue Soy-Free Sauce
  • ½ cup panko breadcrumbs
  • 2 tsp ginger, grated
  • 2 tsp garlic, minced
  • ¼ tsp sambal oelek
  • ½ tsp salt
  • ¼ tsp pepper

Glaze for the Meatballs

  • ¾ cup Ocean's Halo Spicy Korean Barbecue Soy-Free Sauce

Roasted Vegetables

  • 1 head purple cauliflower, or regular, with florets cut away from the core
  • 4-5 large carrots, sliced diagonally
  • 1 head broccoli, with florets cut away from the core
  • olive oil, to coat the vegetables well
  • salt and pepper, to taste

Spicy Sauce

  • 3 tbsp sour cream
  • 1 ½ tbsp sriracha

Garnish

  • ¼ cup cilantro, chopped
  • ¼ cup chives, chopped
  • 1 tbsp sesame seeds

Instructions

  • Preheat oven to 425. Toss purple cauliflower, carrots, and broccoli with olive oil, salt, and pepper. Place on baking sheet and roast for 30 minutes, or until the veggies begin to crisp.
  • Meanwhile, in a bowl, combine ground turkey, 2 1/2 tablespoons barbecue sauce, panko breadcrumbs, ginger, garlic, sambal oelek, salt, and pepper. Mix until all ingredients are combined.
  • Make 1 1/2 - 2 inch meatballs and place on a baking sheet. Bake meatballs for 15-20 minutes until browned and cooked through, turning 1-2 times throughout the baking process to brown on multiple sides.
  • Place the cooked meatballs in a bowl and toss with 3/4 cup of barbecue sauce.
  • To make the spicy sauce, combine sour cream and sriracha in a small bowl. You can also add a little water to make a thinner sauce.
  • Serve meatballs and veggies over rice (optional) and top with spicy sauce, cilantro, chives, and sesame seeds.