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Thai Turkey Meatballs Recipe
Ash Tyrrell

Thai Turkey Meatballs Recipe

When I first made these Thai turkey meatballs, I couldn’t believe how quickly they disappeared from the table. Everyone, from picky eaters to spice lovers, raved about them.
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Prep Time 15 minutes
Cook Time 15 minutes
Ingredients Method Notes

Ingredients
  

  • 1 ½ pounds ground turkey
  • Opt for lean turkey for a healthier option but avoid extra-lean to keep the meatballs juicy.
  • ½ cup panko breadcrumbs
  • These provide texture and help bind the meatballs. Regular breadcrumbs also work in a pinch.
  • 1 large egg
  • The egg is essential for holding the meatballs together while keeping them tender.
  • 4 tablespoons Thai red curry paste
  • This ingredient is the flavor powerhouse! Adjust the amount for more or less heat.
  • 2 teaspoons ground ginger
  • Ground ginger adds warmth and complements the curry paste beautifully.
  • 1 teaspoon garlic powder
  • A simple ingredient for a subtle aromatic foundation.
  • Salt and black pepper to taste
  • Season the meatballs lightly to balance flavors.
  • 3 tablespoons salted butter
  • Rich and flavorful butter helps crisp the meatballs and enhances the sauce.
  • 2 medium shallots chopped
  • Shallots are milder than onions and add a touch of sweetness.
  • 2 red or orange bell peppers chopped
  • The peppers bring sweetness and crunch to the curry sauce.
  • 4 green onions chopped
  • These add freshness and a mild onion flavor.
  • 1 14- ounce can full-fat coconut milk
  • Creates a creamy and luscious curry sauce.
  • ¼ cup tamari or soy sauce
  • Balances the flavors with umami and a bit of saltiness.
  • ½ cup fresh cilantro chopped
  • For a bright herbal garnish.
  • 1 avocado diced
  • Adds richness and a creamy texture as a topping.
  • 1 jalapeño seeded and diced
  • For a kick of heat in the garnish.
  • ¼ cup toasted unsweetened coconut flakes
  • Provides texture and a nutty flavor to the topping.
  • ½ cup fresh basil chopped
  • For a fragrant fresh finish.
  • Zest and juice of 1 lime
  • Brightens up the dish and ties all the flavors together.

Method
 

  1. Start by combining ground turkey, panko breadcrumbs, egg, curry paste, ground ginger, garlic powder, salt, and pepper in a mixing bowl. Use clean hands or a spoon to gently mix everything together. Roll the mixture into meatballs, about the size of a ping pong ball. You should have around 15-20 meatballs.
  2. Heat 2 tablespoons of butter in a large skillet over medium heat. Once melted, add the meatballs. Cook them for about 5 minutes, turning occasionally so that all sides get a golden crust. Don’t worry about cooking them all the way through at this stage.
  3. Push the meatballs to the side of the skillet. Add another tablespoon of butter, then stir in the shallots, bell peppers, green onions, and the remaining curry paste. Cook for 2-3 minutes until fragrant and the vegetables start to soften. Pour in the coconut milk and tamari, stirring everything together. Simmer for about 5 minutes or until the sauce thickens slightly. Add chopped cilantro for a fresh finish.
  4. While the meatballs simmer, prepare the avocado garnish. Toss the diced avocado, jalapeño, toasted coconut, basil, lime zest, and juice in a small bowl. Season with a pinch of salt for added flavor.
  5. Spoon the meatballs and curry sauce over a bed of steamed jasmine rice. Top with the avocado mixture and enjoy the incredible burst of flavors in every bite!

Notes

  • Don’t Overmix: Mixing the meatball ingredients too much can make them dense. Combine gently for tender meatballs.
  • Use Fresh Herbs: Fresh cilantro and basil brighten up the dish and complement the bold curry flavors.
  • Adjust the Heat: If you’re not a fan of spice, reduce the amount of curry paste and jalapeño. To make it spicier, add a drizzle of sriracha.
  • Toast the Coconut: Toasting the coconut flakes enhances their nuttiness and makes the topping extra special.