Stupid-Easy Recipe for Sriracha-Bulgur Turkey Cocktail Meatballs (#1 Top-Rated)


Cocktail meatballs are a classic appetizer that everyone loves. Here, they get a healthy upgrade with high-fiber bulgur wheat and protein-rich turkey. But don’t worry: They keep their sweet-and-savory sauce, with a spicy kick. If you like, you can swap truRoots quinoa into the recipe, instead of the bulgur wheat.

Satisfy your sweet tooth with this easy-to-make recipe for Sriracha-Bulgur Turkey Cocktail Meatballs.

1. Info for Sriracha-Bulgur Turkey Cocktail Meatballs

  • Cook Time: 2 hr 30 min
  • Total Time: 2 hr 30 min
  • Servings: 21
  • Calories: 83.44 kcal

2. Ingredients for Sriracha-Bulgur Turkey Cocktail Meatballs

  • 1/2 cup bulgur wheat
  • 1 cup water
  • 1 Tbs. olive oil
  • 1/2 cup finely minced onion (1/2 small onion)
  • 1lb. ground turkey thigh
  • 1 egg
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. nutmeg
  • 1/2 cup Smucker’s® Natural Concord Grape Fruit Spread
  • 6 Tbs. ketchup
  • 1-2 Tbs. Sriracha Hot Chili Sauce
  • scallions

3. Directions:

  1. Place the bulgur and water in a small saucepan. Cover securely with a lid, and set over medium-high heat. Bring to a boil. Once boiling, reduce the heat until the water is just simmering. Simmer until all the water is absorbed and the bulgur is tender, 20-25 minutes. Remove the pan from the heat and fluff the bulgur with a fork.
  2. Heat the olive oil in a large sauté pan over medium-high heat. Once the oil is shimmering, add the onion. Sauté until translucent and lightly browned, 5-6 minutes.
  3. Transfer the onion to a large mixing bowl. Add the ground turkey, egg, salt, black pepper, nutmeg, and cooked bulgur. Use a wooden spoon to mix until the ingredients are thoroughly combined. Cover the bowl with plastic wrap and refrigerate for at least one hour.
  4. Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper.
  5. Remove the meat mixture from the refrigerator. Using a spoon and clean hands, shape the mixture into 42 meatballs, using about 2 tablespoons for each, and arrange on the prepared baking sheet.
  6. Bake the meatballs on middle rack of oven until cooked through, 14-16 minutes. While the meatballs bake, prepare the sauce.
  7. In a large saucepan, whisk together the grape fruit spread, ketchup, and sriracha. Set the pan over medium-low heat, and bring the sauce to a gentle simmer.
  8. Check to see that meatballs are done. Remove from oven or add time as needed.
  9. Once the sauce is simmering, carefully add the baked meatballs to the pan. Stir gently to evenly coat them in sauce, then remove from heat.
  10. Garnish with chopped scallions if desired, and serve immediately.


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