Thai Turkey Meatballs with Peanut Sauce
Tender, juicy turkey meatballs flavored with green curry, ginger and garlic served with peanut sauce for a delicious midweek meal.
Servings: 4 servings
Calories: 650kcal
Equipment
Ingredients
Meatballs
- 1 pound ground turkey
- 2 cloves garlic peeled and finely minced
- 1 1/2 tsp fresh grated ginger about an inch piece
- 2 tbsp. Thai green curry paste
- 1 tbsp fish sauce
- zest and juice of 1 lime
- 1 tsp sea salt or kosher salt
- 1/2 thai red chili pepper finely diced (WEAR GLOVES)
- 1 small bunch cilantro chopped - 3 tbsp for meatballs, reserve the remainder for later
- 2 tbsp canola oil
- 1 bunch scallions chopped - 3 tbsp for meatballs, reserve the remainder
Sauce
- 1/2 cup creamy peanut butter
- 1 can full-fat unsweetened coconut milk (13.5oz)
- 1/8 cup 6 tbsp soy sauce - check labels if gluten-intolerant
- 2 tbsp. sambal oelek
- 2 tbsp. rice vinegar
Instructions
Make the Sauce
- Combine all the ingredients in a small sauce pot over medium heat and whisk until mixture is smooth. Set aside to cool slightly.
Make the Meatballs
- Combine all ingredients and mix gently until completely combined. Shape into small balls, I use a small cookie scoop to make sure they are uniform.
- Heat oil in a large skillet and add meatballs. Brown in batches and continue cooking, covered, for an additional 20 minutes.
- Garnish with cilantro and/or scallions. Serve with rice and peanut sauce.
Notes
Chef's Notes:
- I serve this with coconut rice. Basmati or jasmine rice, rinsed thoroughly, then cooked according to package directions. Substitute 1 can of coconut milk for the same amount of water.
- Meatballs can also be baked in the oven, which I often do because I make large quantities at a time. 350°F for about 20 - 24 minutes.
- Ground chicken can be subbed for turkey
- I serve this with coconut rice. Basmati or jasmine rice, rinsed thoroughly, then cooked according to package directions. Substitute 1 can of coconut milk for the same amount of water.
- Meatballs can also be baked in the oven, which I often do because I make large quantities at a time. 350°F for about 20 - 24 minutes.
- Ground chicken can be subbed for turkey
Nutrition
Serving: 1g | Calories: 650kcal | Carbohydrates: 15g | Protein: 42g | Fat: 49g | Saturated Fat: 12g | Polyunsaturated Fat: 32g | Cholesterol: 134mg | Sodium: 3201mg | Fiber: 3g | Sugar: 4g