Thai Turkey Meatballs Recipes

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THAI TURKEY MEATBALLS IN COCONUT CURRY SAUCE



Thai Turkey Meatballs In Coconut Curry Sauce image

Tasty nuggets of joy aka baked turkey meatballs get a Thai twist with the addition of ginger, garlic, and red curry paste to keep them light, fluffy and moist when they're dunked in a Thai coconut milk sauced easy dinner.

Provided by Heidi

Categories     Main Course

Time 1h

Number Of Ingredients 19

1 pound ground chicken or turkey
1 egg
1 cup panko
½ cup minced green onion
3 cloves pressed garlic
1 1/2 tablespoons grated ginger or ginger paste
1 tablespoon soy sauce or fish sauce
1 tablespoon red curry paste
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon canola oil
½ red bell pepper (sliced)
½ yellow onion (sliced)
1 tablespoon ginger
1 tablespoon red curry paste
1 13.5 ounce cans unsweetened coconut milk
1 tablespoon fish sauce or soy sauce
2 tablespoons brown sugar
chopped cilantro (, for garnish)

Steps:

  • Preheat the oven to 400°F and spray a baking sheet with cooking spray. Set aside.
  • In large bowl, combine the ground turkey or chicken with the egg, panko breadcrumbs, green onion, garlic, fish sauce, ginger, red curry paste, and salt and pepper. Use a whisk to break the egg yolk and lightly fold the ingredients together. Gently knead the mix with damp hands until incorporated. Cover and refrigerate the mixture for at least 15 minutes for the breadcrumbs to soften, up to overnight.
  • Use a small scoop to form the meatballs into 1-inch balls and place on a cutting board. Dampen your hands and lightly shape and roll the meatballs between your palms and place evenly spaced on the baking sheet. Bake until no longer pink inside, about 20 minutes, then broil on high for another 5-10 minutes for a deliciously crispy crust. Remove from the oven and add to the coconut curry sauce.
  • While the meatballs are baking, prepare the coconut curry sauce. In a large skillet, heat the oil over medium high heat. Add the onions and red bell pepper and cook for 3-4 minutes, stirring often. Stir in the ginger and and red curry paste and cook for another 2-3 minutes, stirring often so the vegetables don't burn but become soft and fragrant.
  • Add the coconut milk and add the brown sugar and fish sauce or soy sauce and stir to combine. Cook for 5 minutes then add the meatballs to the sauce and cook for another 5 minutes, stirring occasionally. Taste for seasoning and if it needs more salt, add a dash or two more fish sauce or soy sauce. Garnish with chopped cilantro leaves and serve over rice or noodles.

Nutrition Facts : Calories 351 kcal, Carbohydrate 19 g, Protein 23 g, Fat 22 g, SaturatedFat 16 g, Cholesterol 69 mg, Sodium 995 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving

GINGER TURKEY MEATBALLS WITH COCONUT BROTH AND NOODLES



Ginger Turkey Meatballs with Coconut Broth and Noodles image

This healthy turkey meatball and noodle dish has an irresistible Thai-inspired twist and offers three options for plating. Option One serves the flavorful meatballs, vegetables, and noodles "plain" (without broth)-perfect for kids or less adventurous eaters. Option Two transforms the dish into a savory noodle bowl with a rich and aromatic coconut broth, which appeals to a wide range of palates. And for those who like it hot, opt for Option Three; whisk in store-bought Thai red curry paste and finish the dish with a ton of fresh toppings. Feel free to customize to everyone's taste by mixing and matching Options One-Three within your family.

Provided by Rhoda Boone

Categories     Dinner 1-2-3     Dinner     Kid-Friendly     turkey     Meatball     Noodle     Sugar Snap Pea     Bell Pepper     Coconut     Small Plates

Yield 4 servings

Number Of Ingredients 24

For the meatballs and noodles:
1 large egg
1 pound ground turkey
1/2 cup panko (Japanese breadcrumbs) or fresh breadcrumbs
1 scallion, finely chopped
1 garlic clove, finely grated
1 tablespoon low-sodium soy sauce or tamari
1 teaspoon finely grated peeled ginger
1/2 teaspoon kosher salt, plus more
6 ounces sugar snap peas, strings removed
1 medium red, yellow, or orange bell pepper, seeds and ribs removed, sliced into 1/4"-thick strips
4 ounces dried rice noodles, such as pad Thai noodles
2 teaspoons virgin coconut or neutral vegetable oil
For the broth:
1 tablespoon virgin coconut or neutral vegetable oil
2 garlic cloves, finely grated
1 1/2 tsp. finely grated peeled ginger
1 1/2 cups canned unsweetened coconut milk
1 1/2 cups low-sodium chicken broth
2 tablespoons fresh lime juice
1 tsp. soy sauce
3/4 tsp. kosher salt
1/4 cup Thai red curry paste (optional)
Lime wedges, basil leaves, sliced scallion, sliced red chiles, chopped peanuts (for serving; optional)

Steps:

  • Preheat oven to 425°F. Line a rimmed baking sheet or 13x9" glass or metal baking dish with parchment.
  • Beat egg in a large bowl with a fork. Add turkey, panko, scallion, garlic, soy sauce, ginger, and 1/2 tsp. salt and stir well to combine. Using your hands, roll mixture into 1" balls, packing firmly (you should have about 30). Transfer to prepared baking sheet.
  • Roast meatballs, turning once halfway through, until firm and cooked through and an instant-read thermometer inserted into center of meatball registers 165°F, 15-20 minutes.
  • Meanwhile, cook snap peas and bell pepper in a medium pot of boiling well-salted water 2 minutes. Transfer to a colander with a spider, slotted spoon, or tongs, reserving water in pot. Transfer to a medium bowl. Return water to a boil and cook noodles according to package directions. Drain noodles, then transfer to a large bowl and toss with oil.
  • Option 1: For turkey meatballs, plain noodles, and vegetables:
  • To make plain noodles with no broth, divide noodles among bowls and top with meatballs, snap peas, and bell pepper, or separate into different sections on a plate.
  • Option 2: For a mild coconut broth noodle bowl:
  • Heat oil in a medium pot over medium. Add garlic and ginger and cook, stirring constantly, until fragrant, 30-60 seconds. Add coconut milk, broth, lime juice, soy sauce, and salt. Increase heat to medium-high and bring to a simmer. Cook, stirring occasionally, 5 minutes, then remove from heat.
  • Divide noodles among bowls. Ladle broth over and top with meatballs, snap peas, and bell pepper.
  • Option 3: For a spicy red curry noodle bowl (optional):
  • Whisk curry paste into coconut broth mixture (or keep half of broth "plain" to make 2 mild bowls, and whisk 2 Tbsp. curry paste into remaining half to make 2 spicy bowls).
  • Divide noodles among bowls. Ladle broth over and top with meatballs, snap peas, and bell peppers. Garnish with lime wedges, basil, scallions, chiles, peanuts, if using.
  • Do Ahead
  • Meatballs and broth can be made 3 days ahead. Store separately and chill.

ASIAN TURKEY MEATBALLS



Asian Turkey Meatballs image

These Asian turkey meatballs are so good for an appetizer. People love them!

Provided by Reesa's Fab Kitchen online

Categories     Appetizers and Snacks     Meat and Poultry     Turkey

Time 40m

Yield 18

Number Of Ingredients 13

1 pound ground turkey
½ cup minced cilantro
½ cup dry bread crumbs
1 egg, lightly beaten
2 scallions, minced
1 tablespoon vegetable oil
1 tablespoon sesame oil
2 tablespoons soy sauce
2 slices fresh ginger, or more to taste
¼ cup brown sugar
¼ cup soy sauce
1 tablespoon rice vinegar
1 box toothpicks

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Combine turkey, cilantro, bread crumbs, egg, scallions, vegetable oil, sesame oil, and soy sauce in a large bowl. Gently mix with your hands until combined. Roll tablespoon-sized scoops between your palms to form meatballs. Arrange meatballs on the prepared baking sheet.
  • Bake in the preheated oven until well browned, 20 to 25 minutes.
  • Meanwhile, make the dipping sauce. Smash ginger with the heavy side of a knife and place in a small pot. Add brown sugar, soy sauce, rice vinegar. Stir over medium-low until sugar dissolves, about 3 minutes. Simmer, stirring frequently, until slightly thickened, about 3 minutes. Fish out ginger and divide sauce among small cups.
  • Serve meatballs alongside sauce, with toothpicks for dipping.

Nutrition Facts : Calories 81.6 calories, Carbohydrate 5.8 g, Cholesterol 28.9 mg, Fat 3.9 g, Fiber 0.3 g, Protein 6.1 g, SaturatedFat 0.8 g, Sodium 342.4 mg, Sugar 3.3 g

THAI TURKEY MEATBALLS



Thai Turkey Meatballs image

Make and share this Thai Turkey Meatballs recipe from Food.com.

Provided by katew

Categories     Meatballs

Time 50m

Yield 36 meatballs

Number Of Ingredients 9

1 egg
2 green onions, chopped
2 garlic cloves, minced
2 tablespoons lemon zest
2 tablespoons chili-garlic sauce
2 teaspoons fish sauce
500 g ground turkey
3 tablespoons cornstarch
2 tablespoons coriander, finely chopped

Steps:

  • Preheat oven to 350 F.
  • Line 2 baking sheets with foil then lightly spray with oil.
  • Whisk egg, garlic, onions, zest and sauces in big bowl.
  • Add meat, sprinkle with cornstarch and add coriander.
  • Mix with hands, mixture will be wet.
  • Shape into 1 inch balls.
  • Place on prepared sheets.
  • Bake 20 minutes till firm to the touch.

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