Sweet & Spicy Turkey Meatballs (Homemade Hot Sauce Recipe)

Posted on by llbalanced
Sweet & Spicy Turkey Meatballs (Homemade Hot Sauce Recipe)
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    [post_date] => 2017-09-06 06:22:20
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    [post_title] => Sweet & Spicy Turkey Meatballs (Homemade Hot Sauce Recipe)
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09.06

The original INSPO for this recipe was a meatball version of buffalo hot wings. Problem was, I went to three different grocery stores and could not find Frank's Red Hot Sauce to save my life!

Instead of burning more gas and mental energy continuing to search, I decided it was a sign that I need an LL Balanced Hot Sauce Recipe!

Not only is this hot sauce made with ingredients you likely have it your pantry, you can adjust it to your own preference for Heat and Sweet! Want it a little more spicy and savory? Remove the honey and add a teaspoon of red pepper flakes. Want to tone it down for more sensitive palates/kiddos? Sub Sriracha for an extra tablespoon honey and go flake-free :).

I'm personally a big baby when it comes to spice, and I find it perfectly balanced as-is: tangy and spicy like a hybrid of sweet Texas BBQ sauce and vinegary Carolina BBQ Sauce.

Oh, and then THESE BALLSSSSSS!!!!

Again, I betcha have almost everything you need for these already in your pantry, except the turkey and maybe almond flour (which you can sub for breadcrumbs). Yet, they are so full of flavor and incredibly tender! You can happily enjoy them without any sauce at all, or add your favorite: pesto, salsa, BBQ, even hummus. Throw them onto pasta, over rice, with roasted veggies or even in soup.

These are two great basic recipes to keep on hand, which should please every family member in one form or another! If you make them, be sure to tag me on Instagram @lauraleabalanced #llbalanced so I can see! xx

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TOTAL TIME :15minutes25minutes
25-30meatballs
INGREDIENTS
  • MEATBALL INGREDIENTS
  • 1 tablespoon avocado oil (sub grapeseed or coconut)
  • 1 cup white onion, 1/4" dice (approx 1/2 med onion)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup blanched almond flour (brand linked below, sub 3/4 cup bread crumbs)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon low-sodium Tamari (sub soy sauce)
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon sriracha (can omit for kids)
  • 1 flax egg: 1 tbsp flax meal plus 3 tbsp water
  • 2 lb ground turkey
  • HOT SAUCE INGREDIENTS
  • 2/3 cup white or apple cider vinegar
  • 2 teaspoons chili powder
  • 1 1/2 tablespoons honey
  • 2 tablespoons sriracha
  • 1 teaspoon paprika
  • 1 1/2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1/2 teaspoon sea salt
  • 2 tablespoons butter (sub vegan butter)
  • 1 teaspoon arrowroot or cornstarch
  • Optional pinch red pepper flakes
DIRECTIONS
MEATBALL INSTRUCTIONS
  1. Preheat oven to 375 degrees and line 2 baking sheets with nonstick parchment paper. Add avocado oil to small sauté pan and heat to medium-low. Once the oil moves quickly around the pan, add onion. Cook, stirring every minute or so, until onion is softened and translucent, approximately 6-8 minutes.
  2. Once onion is finished cooking, add minced garlic and cook another minute, stirring nonstop. Remove pan from heat and set aside to cool. To a large mixing bowl, add dried oregano, garlic powder, onion powder, almond flour, mustard, tamari, sea salt, black pepper, Sriracha and egg. Whisk until evenly combine, then add turkey. Once onion & garlic have been cooling at least 5 minutes, add to the bowl. Use clean hands to evenly incorporate all ingredients.
  3. Using slightly dampened hands or a dampened ice cream scoop, create 1 1/2” balls and add them to your lined baking sheets. Bake for 12-15 minutes, until no pink remains in the center and the edges are golden brown. While baking, make your sauce. As soon as meatballs come out of the oven, drizzle them with as much sauce as you like and toss to coat. I love serving these with rice and roasted broccoli or brussels sprouts!
HOT SAUCE INSTRUCTIONS
  1. Add all ingredients to a small sauce pot except starch, and whisk until well combined. Bring mixture to a simmer. One simmering and butter is melted, add starch to a small bowl and whisk with 2 teaspoons water. Pour mixture into sauce and stir another minute or two until thickened to where it coats the back of a spoon. Sauce will keep refrigerated for up to 1 week.
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