Thai turkey meatballs
This recipe is solid proof that you can cook delicious food without adding fat, salt, or any other unhealthy ingredients. The secret lies in the spices, so don’t be afraid to use them!
You could serve this dish as a starter (presentation tip: stick toothpicks in the meatballs) or over basmati rice—Alex’s pick—as a main dish.
- ServesYields 16 small meatballs
- Prep time10 min
- Cook time20 min
- FreezingFreezes well
- 1/2 teaspoon sriracha
- 2 green onions, chopped
- 1 teaspoon store-bought curry paste
- Juice of 1 lime
- 1 clove garlic, minced
- 5 basil leaves, chopped
- 1 handful fresh cilantro, chopped
- 1 lb ground turkey
- 1/4 cup panko bread crumbs (available in any grocery store)
- Salt and pepper
- Vegetable oil, for cooking
- Fresh cilantro, for serving
For the sauce
- 13.5 oz (1 can, 398 ml) coconut milk
- 1 tablespoon curry paste
- 1 tablespoon tomato paste
- Salt and pepper
- In a large bowl, combine all the sauce ingredients. Season generously and set aside.
- In another bowl, combine all the remaining ingredients, aside from the oil, and season. Shape the mixture into 16 meatballs. Transfer onto a plate and set aside.
- In a large pan, heat the vegetable oil and cook meatballs until golden (cook 5–6 meatballs at a time so as not too crown them in the pan). Set the meatballs aside.
- Drain the excess oil and pour the sauce over the meatballs. Bring to a boil and reduce heat. Simmer for 15 minutes.
- Serve over basmati rice and garnish with some fresh cilantro.
Tips & tricks
To explain my tip, I’m going to compare my pan to a clock. So as not to burn anything and stay in control, I put my meatballs in one at a time. I put the first one at « noon », the second at « 2 o’clock », the third at « 5 o’clock », and so on.
With this trick I can make sure each meatball gets equal cooking time, since I know exactly when the first one is done and each of the following will be done moments after.
Hope that’s clear!