Crave House™ Plant-Based Meatballs Honey Sriracha Meatballs

Cook Time

30 minutes

1 package Crave House™ Italian-style Plant-based Meatballs
1 tablespoon olive oil
1 cup cooked jasmine rice
1 tablespoon sesame seeds
1 cucumber, shaved in long strips
2 carrots, shredded
2 tablespoons vinegar
1 pinch granulated sugar
Creamy sriracha sauce – 2 tablespoons water, 2 tablespoons sour cream, 1 teaspoon sriracha
Honey sriracha sauce – ¼ cup honey, ¼ cup water, 2 tablespoons sriracha, ½ juiced lime, 1 tablespoon cornstarch, 1 tablespoon soy sauce, 1 clove minced garlic, pepper (to taste)

Combine ingredients for honey and creamy sriracha sauces in separate bowls and set aside.
Place cucumber and carrots in small bowl with vinegar and sugar. Toss and set aside.
Heat oil in large skillet over medium-low heat. Add meatballs and cook for 9 to 12 minutes, flipping frequently to brown evenly. Cook until internal temperature reaches 165°F.
Add honey sriracha sauce and bring to simmer. Cook for about 1 minute or until thickened. Remove from heat and toss meatballs in sauce until fully coated.
Serve meatballs over rice with shaved cucumber and shredded carrots. Top with sesame seeds and drizzle of creamy sriracha sauce.