I always tell my patients that when eating a little healthier, it’s SO important to make things that you get excited to eat.. and these meatballs are definitely something to get excited about! They also make a great portable meal-prep dish to pack for lunch or dinner
I packed mine with sautéed zucchini and spaghetti squash & cheese (recipe will be included later this week! )
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Servings: 4 (1 serving = 4 meatballs)
Calories per serving: 317 cal
Protein per serving: 26 g
Carbs per serving: 24 g
½ lb ground beef
½ lb ground turkey
½ yellow onion (chopped fine)
¼ cup panko
1 teaspoon garlic powder
1 teaspoon pepper
¼ cup sriracha
¼ cup low-sodium chicken broth
3 tablespoon rice vinegar (or white vinegar on hand)
3 tablespoon low-sodium soy sauce
3 tablespoon honey
1 tablespoon olive oil
3 cloves garlic (minced)
1 teaspoon sesame seeds
1. Combine beef, turkey, onion, panko, egg, garlic powder, and pepper in a large bowl and mix well. Form into 16 meatballs then set aside.
2. Preheat oven to 375 and place in meatballs to bake for about 10 mins. *the meatballs are not to be fully cooked, we are just putting them into the oven to make them a little more firm!*
3. While meatballs are baking, combine sauce ingredients in crockpot and whisk well. Then once the the meatballs have baked, place them in crockpot and toss in sauce. Cook on high for 4-5 hours or on low for 7-8 hours, then enjoy!