Quick Thai Chili, Sriracha and Coconut Sauce for Meatballs

This recipe makes the most of store-bought meatballs for a very fast meal with rice. Or make my Chinese5-Spice Turkey Meatballs. They freeze beautifully and worked will with these flavors.

Makes 4 servings


16 small turkey meatballs, thawed 1 T spice mix, like Tastefully Simple’s brand of Howlin’ Horseradish  dip mix (contains paprika, garlic, onion, peppers, and horseradish spices)
3 T rice wine vinegar
1-2 T Sriracha sauce, to taste
2 T Thai sweet chili sauce
Juice of ½ a lime
½ C low fat coconut milk
½ C rough-chopped flat-leaf parsley, divided
2 T mild olive oil


  • In a small bowl combine the spices, vinegar, Sriracha, Thai chili sauce and lime juice. Let sit for about an hour so spices can soften and incorporate.
  • Heat oil on medium high in skillet, place thawed meatballs in pan and toss to coat, turning and sautéing in oil until warm which only takes about a minute or two.Add the sauce, turn heat to low, and let simmer for about 5 minutes. Then add the coconut juice, stirring to blend. Simmer on low for 2-3 more minutes. Add half the parsley and stir to blend, then serve over rice and along side mygrated garlic roasted jumbo asparagus spears. Garnish with the rest of the parsley and a sprinkling of kosher salt.(Note, you don’t need to add salt or pepper to this. The spices have enough saltiness as does the Sriracha.)

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