I have mentioned before that I plan out my menus so that way I know what I’m going to make during the week. Its great. It takes a lot of the guess work out of making dinner. That is until I decide that I don’t want to make what I had planned. That is what happened to me yesterday, I originally planned to make some kind of turkey burgers but they just didn’t sound good yesterday. I was in more of a meatball kind of mood. A spicy meatball mood to be more exact.

Ever go to a Thai restaurant and have the server ask you how spicy you want your Pad Thai on a scale of 1 – 4? Well is it just me or are these rarely accurate? If you give me a scale of 1 – 4 and I order 4 I am thinking 4 is “I can’t feel my face hot” not “oooh this has a nice kick to it hot” which is what I tend to get. Then again I like spicy. With that in mind, on my scale of 1 – 4 I give these a 3 as in “my tongue is a little tingly and my throat is a little hot but I can’t stop eating”. If that sounds too hot for you cut back the sriracha to a tablespoon.

Rachel Page

February 7, 2015 at 7:59 am

I think I can actually smell that photograph – yum!

Uncle Paul

August 3, 2013 at 6:55 pm

Can’t wait to be spoiled when I come up in October

Pamela Joy

August 1, 2013 at 3:10 pm

Looks good! I love turkey and now that you have introduced me to sriracha Des in that box you sent me last fall, I love love love it.

Nancy

November 11, 2012 at 9:28 am

We made these last night and they were OVER THE TOP! The flavors were absolutely fabulous! I made Wolfgang Pucks Cucumber salad to go with it as it also has Asian inspired flavors and it was a perfect match along with some brown rice. Thanks so much! We’ll be making these over and over!

beverly orlovick

September 17, 2012 at 7:02 am

I would like to see the nutritional info on your recipes: calories, fat grams etc. They seem fantastic but I always watch my calories and need this info. Perhaps it is available and I just didn’t see it.

KK

November 22, 2011 at 2:20 pm

For this recipe, is the ginger fresh or powdered?

Reply
Deseree
November 22, 2011 at 7:05 pm
KK- I used powered ground ginger.

Melissa

August 21, 2011 at 3:48 pm

I didn’t take the time to fry mine, just baked them longer. I was doing pho this afternoon, and served the meatballs with the pho – some on the side with the garnishes and a couple in our pho bowls. Yum.

rita in mi

April 21, 2011 at 10:25 pm

Made this tonight for dinner and we loved them. Yum! Thanks for the great recipe idea.

Rob

September 29, 2010 at 4:43 pm

I just made these tonight. I also love sriracha, and turkey. I was not disappointed. This is a great recipe. I possibly went a little heavy on the sriracha. So I made a sweet-ish Thai peanut sauce that was very tasty with these and knocked down the heat for those in the family that didn’t want as much spice.

Kathryn

September 17, 2010 at 12:55 pm

Those meatballs look so tasty! I recently made sweet and sour meatballs for a hawaiian party- you can find the recipe here: http://www.chewonthatblog.com/2010/08/16/sweet-n-sour-hawaiian-meatballs/

Kasey

July 21, 2010 at 8:20 pm

I LOVE sriracha. I find myself trying to sneak it into everything I cook. These meatballs are right up my alley!

Mei Teng

July 18, 2010 at 4:40 pm

These looked yummy.

jules

July 17, 2010 at 9:31 pm

these sound delicious. i feel ya on the hot scale 1-4. maybe restaurants think you’ll sue if it’s too hot. i say bring it on. sriracha is table-side in my house so i can’t wait to try these.

Cookie

July 16, 2010 at 10:00 am

My hubby LOVES meatballs so I’m always looking for a new recipe! This sounds really good especially since we both like it hot! I agree with the Thai restaurant comment, I’m usually loading up on the hot sauce even after telling them I want it spicy.

Lauren

July 16, 2010 at 4:01 am

I love this Asian twist on meatballs! Will definitely have to make them soon :).

Deseree

July 15, 2010 at 10:10 pm

Thanks Everyone! Kacy- I served them with sauteed veggies and rice. Jakki- I’m glad you liked them! I also made that sauce to serve with them and don’t feel so bad, Ryan and I ate all of them too. :)

Jakki

July 15, 2010 at 5:06 am

Tried these last night with saffron rice… and we ate the whole plate… between the two of us. There goes that diet I was on. Was delicious and I mixed it with the garlic soy sauce you wrote about many posts ago. YUM!!!

Jenn's Food Journey

July 14, 2010 at 5:32 pm

What a great idea for meatballs! I love love love Sriracha and would put it on just about anything! These meatballs look and sound so yummy, wish I had some ground turkey..heck even some ground beef…right now, I’d make these tonight!!

Kalynskitchen

July 14, 2010 at 2:09 pm

Love the sound of this. I’m a big Sriracha fan, although I can’t take it super hot. (If they asked me 1-4, how hot do you want it, I’d probably say 2!)

Fun and Fearless in Beantown

July 14, 2010 at 7:23 am

I love your use of Sriracha! This is something I definitely want to try out!

StephenC

July 14, 2010 at 6:39 am

I love meatballs. This is a great idea. A person could serve these on some ramen noodles flavored with a bit of sesame oil and have Thai spaghetti!

Kacey

July 14, 2010 at 6:29 am

These look great! I know what you mean about the spice factor at restaurants. Usually at Thai places, spice scales are fairly accurate, but it is disappointing when it’s not even nearly as hot has you half expect.

Did you serve these with any sort of a side dish?

Hey! I'm Des!

Sriracha Turkey Meatballs