Spicy Asian Meat Balls

For those of you who watched this past season of Food Network Star… BALLS ON THE ROLL!!! ok theres no roll involved here but there are some balls… spicy Asian Ballz. Who doesnt love ‘em? Well, ya won’t know until you try ‘em they are DELICIOUS!

Makes about 20 balls

1 lb ground beef, turkey, or veal

4 slices whole wheat bread, toasted and ground in food processor

1 plum tomato, grated

2 tbsp scallion whites, finely chopped (about 2-3 scallion whites)

1 large clove garlic, grated

3 tbsp grated zucchini (about 1/3-1/2 a small zucchini)

2 tbsp grated carrot (about 3-4 baby carrots)

2 tbsp Sriracha

2 tbsp Soy sauce

1/2 tsp salt

1/2 tsp black pepper

1/2 tsp Pereg mixes spices for BBQ

Sauce Topping

1/4 cup apricot jelly

1 tbsp Sriracha

2 tbsp lemon juice

Divide the bread crumbs in half. Place 1/2 the bread crumbs on a plate.  Preheat oven to 350F and line a baking sheet with foil and spray with Cooking Spray.

In a large bowl combine all the ingredients and 1/2 the bread crumbs. Mix to incorporate. Roll into balls of about 1 tbsp of meat mixture, and roll around in the rest of the bread crumbs to coat. Place on the cookie sheet about 1 inch apart.

Bake for about 25-30 minutes.

To make the sauce, mix the jelly, Sriracha, and lemon juice together to combine.

Once the meat balls are cooked, let them rest for a couple of minutes to let the juices redistribute. Pour sauce over them and serve with rice, pasta, or salad.