Thai Turkey Meatballs
Ingredients
Turkey Meatballs
-
1½
pounds
ground turkey
-
1
tablespoon
olive or peanut oil
-
⅓
cup
chopped shallots
-
2
cloves
garlic, chopped
-
1
stalk
lemongrass, white part only, chopped fine (2–3 tablespoons)
-
1½
tablespoons
grated ginger
-
1
tablespoon
soy sauce
-
2
tablespoons
fish sauce
-
1½
teaspoons
Sambal Oelek or chili paste
-
½
cup
panko breadcrumbs (or gluten-free breadcrumbs, or almond meal)
-
3
tablespoons
chopped cilantro
-
1
teaspoon
salt
-
¼
teaspoon
pepper
Coconut Sauce
-
2
tablespoons
olive or peanut oil
-
2
stalks
lemongrass, trimmed
-
3
pods
cardamom, lightly cracked
-
3
inches
cinnamon stick
-
1
teaspoon
turmeric
-
1½
inches
ginger root, peeled and cut into 3 pieces
-
1½
teaspoons
coriander seeds
-
2
points
star anise pod
-
1
14.5 oz can
coconut milk with full cream
-
1
cup
chicken stock
-
salt and pepper
to taste
-
½
lime
juice from
Instructions
- Line a baking sheet with parchment paper.
- Heat oil in a skillet over medium-high heat, add shallots and cook until softened, then add garlic and lemongrass.
- Transfer ground turkey to a bowl, create a well in the center, and add ginger, soy sauce, fish sauce, chili paste, breadcrumbs, cilantro, salt, and pepper.
- Mix until just combined, then shape into 18-20 meatballs.
- Refrigerate the meatballs for about an hour.
- Heat remaining oil in a skillet, add meatballs, and brown on all sides.
- Bruise lemongrass and add to the skillet along with cardamom, cinnamon stick, turmeric, ginger pieces, coriander seeds, star anise, and coconut milk.
- Slowly add chicken stock and simmer meatballs for 10-12 minutes.
- Add fresh lime juice and adjust seasoning with salt and pepper.
- Garnish with lime zest and cilantro, serve as an appetizer or over rice or rice noodles.
Nutrition Facts (estimated)
Servings
6
Calories
475
Total fat
31.4g
Total carbohydrates
20g
Total protein
27.4g
Sodium
1693.1mg
Cholesterol
79.4mg
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