Thai Turkey Meatballs

Thai Meatballs Main If I had to choose one favorite cuisine, I would most certainly pick Thai. I love everything about Thai cuisine – the spices, the herbs, the combination of sweet and sour flavors. The use of basil, ginger, garlic, curry and coconut together. Everything!

This dish is a perfect thai fusion comfort food. It has got everything I love about Thai food, plus comforting and satisfying fullness you get from meatballs. I eat them without a side. But I would recommend to whip up some jasmine rice, if you decide to go for even fuller meal.

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Thai Turkey Meatballs
 
Author:
Recipe type: Entree
Cuisine: Thai/Fusion
Ingredients
For meatballs:
  • 2lb ground turkey
  • 1 egg, lightly beaten
  • 1 tbsp fish sauce
  • 2 tsp coconut oil
  • 2 tsp dried basil
  • 1 tsp curry powder
  • ½ tsp granulated garlic
  • ¼ tsp ground ginger
  • 1 cup almond meal
  • 2 tbsp coconut oil, for frying, optional (see (*))
For sauce:
  • 2 tbsp coconut oil
  • 2 leaks, white part only, chopped
  • 1 red bell pepper, chopped
  • 2 tbsp, minced ginger
  • 1 garlic clove, minced
  • 3 tbsp red curry past
  • 2 tbsp tomato paste
  • 20 oz coconut milk
  • 1 tsp fish sauce
  • ⅓ cup chopped fresh basil
  • salt, optional (see the note)
For garnish:
  • fresh cilantro, chopped, optional
  • fresh mint, chopped, optional
  • green onion, thinly sliced, optional
Instructions
  1. In a large mixing bowl, combine ground turkey, egg, fish sauce and coconut oil. In a separate container whisk together the rest of the ingredients for meatball and add this dry mixture ti the ground turkey mixture. Mix everything thoroughly using your hands.
  2. Heat a large cast iron skillet over a medium high heat and melt 2 tbsp of coconut oil in it. Form meatballs and fry them in batches in coconut oil until browned on all sides. Set aside cooked meatballs on a large plate. (*)Alternately, form the meatballs, lay them on a large cookie sheet lined with lightly greased foil or baking paper and bake them in the hot oven preheated to 375°F for 20-25 minutes.
  3. Make the sauce. In a large sauce pan, heat 2 tbsp coconut oil over medium heat, add chopped leak and sauté stirring occasionally until soft, about 4-5 minutes. Add bell pepper, minced ginger and garlic and cook for another 7 minutes. Add curry paste, tomato paste, coconut milk and fish sauce, mix well to incorporate everything, bring to gentle boil, then turn the heat down to simmer and let cook for 10 minutes.
  4. Add meatball to the sauce and let cook for another 7-8 minutes, then, stir in chopped basil and cook for another minute. Taste the sauce and season with salt, if necessary.
  5. Serve hot by itself or with side of your choice. Garnish with chopped fresh basil, cilantro, mint and green onion.
Notes
I did not use any salt in this recipe. The saltiness that comes from fish sauce and curry paste was very sufficient for my taste. So, make sure to try the sauce before adding any salt.

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