Julie Knott

Thai Turkey Meatballs

Happy Sunday! Last night, the girls and I were talking about what to have for dinner. We all decided on meatballs, but wanted something different than we usually have (these are the ones I normally make). Since we make a lot of Italian food varieties, I decided to ‘visit’ another place in the world and try a Thai meatball. I found this Thai Turkey Meatball recipe from Half Baked Harvest and knew that’s what we were going to have for dinner.

It’s been a while since I’ve made one of Tieghan’s (Half Baked Harvest) recipes and I’m not sure why! Every recipe she shares is so delicious! This one is no exception – it’s creamy but with yummy textures. The flavors are always spot on. And, even though her recipe called for an avocado topping, it didn’t even need it!. This was just so good on its own! This was such a great way to use ground turkey in a flavor-packed way. But, if you want her original recipe, I’ve linked it above and below.

What’s your favorite way to use ground turkey? I have used it in so many ways!! Let me know your favorite in the comments below. Happy cooking!

Thai Turkey Meatballs

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

  • 1 pound ground turkey
  • 1/2 cup panko bread crumbs
  • 1 egg
  • 2 tablespoons Thai red curry paste
  • 2 teaspoons ground ginger
  • 1 teaspoon garlic powder
  • Salt and black pepper
  • 3 tablespoons salted butter
  • 2 shallots, chopped
  • 1 orange bell pepper, diced
  • 1 can (14 ounce) full-fat coconut milk
  • 1/4 cup soy sauce
  • 1/2 cup fresh cilantro

Directions

  1. Add the turkey, panko, egg, curry paste, ground ginger, garlic powder, salt, and pepper to a bowl. Mix until just combined. Roll the meat into 15 to 20 meatballs.
  2. In a large skillet set over medium heat, add 2 tablespoons butter and the meatballs. Let the butter melt, then cook for 5 minutes, turning them 2-3 times, until crisp.
  3. Add 1 tablespoon butter, bell pepper, and shallots. Cook until they’re fragrant and the peppers have softened, 2 minutes. Stir in the coconut milk and soy sauce. Cook, stirring occasionally, until the sauce thickens slightly and the meatballs are cooked throughout. Remove from the heat and stir in a handful of cilantro.
  4. Serve the meatballs and sauce over bowls of rice. Enjoy!

 Original recipe can be found here. 

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