Thai Turkey Meatballs With Coconut Curry Sauce

April 17, 2019
|
Created by Harmons
45 minutes
Serves 4-6
INGREDIENTS:
  • Meatballs
  • 1 lb ground turkey
  • 4 green onions, chopped
  • 1" chunk ginger, minced
  • 1 Tbsp chopped Thai basil, plus more for garnish
  • 2 cloves garlic, minced
  • 1 Tbsp green curry paste
  • 1/2 Tbsp lemongrass paste
  • Juice of 1/2 lime
  • 1 soy sauce
  • 1 tsp fish sauce
  • 1 tsp rice wine vinegar
  • 1 tsp red chile flakes
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 2 Tbsp canola oil
  • Sauce
  • 1 Tbsp canola oil
  • 1/2 cup chopped green onions
  • 3 cloves garlic, minced
  • 1 tsp red chile flakes
  • 1/4 tsp curry powder
  • 1 Tbsp white wine vinegar
  • 3/4 cup coconut milk
  • 1/2 tsp salt
  • Warmed steamed jasmine
DIRECTIONS:

To make the meatballs, in a large bowl, combine turkey, green onion, ginger, Thai basil, garlic, green curry paste, lemongrass paste, lime juice, soy sauce, fish sauce, rice wine vinegar, chile flakes, salt, and pepper. Combine using your hands until well combined.

Line a baking sheet with parchment paper.

Form mixture into balls about 2 tablespoons in size and roll between your hands to shape. Transfer to prepared baking sheet.

In a large cast iron skillet over medium-high heat, add oil. Add meatballs and cook until browned on each side, about 7 minutes total. Using a slotted spoon, transfer to a paper towel-lined plate.

To make the sauce, in same skillet over medium heat, add the 1 tablespoon oil. Add green onion and cook until softened, about 4 minutes. Add garlic, chile flakes, and curry powder and cook until garlic is fragrant, about 30 minutes.

Add vinegar and cook for 2 minutes. Pour coconut milk into pan, stirring to combine. Increase heat until sauce is at a low boil. Return meatballs and simmer until meatballs are hot. Serve over steamed rice and garnished with Thai basil.