Turkey and Barley Meatballs served with Shishito Peppers, Sriracha Sauce, Bitter Greens and Polenta
Impress the family with easy to make Turkey and Barley Meatballs served with Creamy Cheese Polenta, Charred Shishito Peppers, Wilted Bitter Greens and topped with Spicy Sriracha Sauce.
Ingredients
Creamy Sriracha Sauce
- 3 Tbsp sunflower oil
- ¼ large onion finely chopped
- 3 Tbsp all-purpose flour
- 1 ½ to 2 cups milk or almond milk
- 2 Tbsp mayo
- 3 to 4 Tbsp sriracha
- Salt and pepper to taste
Charred Shishito Peppers
- 8 oz shishito peppers
- 2 tsp sunflower or olive oil
- juice from 1/2 fresh lime
Assembly: Turkey and Barley Meatballs served with Shishito Peppers, Sriracha Sauce, Bitter Greens and Polenta
- 1 batch Turkey and Barley Meatballs
- 1 ½ batch Creamy Cheese Polenta I used monterey jack cheese for this recipe
- 1 batch Charred shishito peppers
- 3 cups bitter greens I used baby kale, beet greens and spinach mixed
- 1 batch Creamy Sriracha Sauce
- Salt and pepper to taste
- 5 or 6 fresh basil leaves thinly sliced
Instructions
Creamy Sriracha Sauce
- Heat sunflower oil in a small skillet or pot.
- Add onions and cook until soft before adding the flour. Cook and stir flour in the oil for about 2 minutes.
- Slowly begin to add milk, stirring constantly to prevent clumping. After adding reaching desired thickness, stir in the mayo and sriracha.
- Season with salt and pepper and set aside for topping your meatballs or the dish of your choosing.
Charred Shishito Peppers
- Heat a cast iron skillet to high or use the broiler. Toss peppers in oil.
- Put peppers in hot skillet or under broiler in oven. Cook until skin is blistered and blackening.
- Remove from heat, toss in lime juice and season with salt and pepper.
Assembly: Turkey and Barley Meatballs served with Shishito Peppers, Sriracha Sauce, Bitter Greens and Polenta
- Slice about 10 to 12 of the shistito peppers into rings, leaving the rest whole.
- To assemble your dish: Make sure you have all ingredients ready and cooked.
- Using bowls: add about 1/4 to 1/2 cup of polenta into the bowl of a bowl.
- Top with a small amount of the wilted greens, topped with two meatballs.
- Sprinkle with some of the shistito pepper rings and drizzle with sriracha sauce.
- Top with a whole shistito pepper and sprinkle on some of the sliced basil.
- Serve and enjoy.
