Thai Turkey Meatballs
Serves | 4-6 |
Prep time | 10 minutes |
Cook time | 20 minutes |
Total time | 30 minutes |
From book | Adapted from the recipe Glad Thai Dings from the cookbook Eat, Shrink & be Merry |
Ingredients
Meatballs
- 1lb lean ground turkey
- 3 tablespoons hoisin sauce
- 1 cup panko bread crumbs
- 3 tablespoons chives or green onions (finely chopped)
- 1 egg
- 2 teaspoons garlic (minced)
- 1 teaspoon fresh ginger (grated or finely minced)
- 1 teaspoon sesame oil
Sauce
- 1 can coconut milk
- 2 tablespoons hoisin sauce
- 2 tablespoons light soy sauce
- 2 tablespoons peanut butter
- 1 tablespoon fresh ginger (grated or finely minced)
- zest of one lime
Sauce (Optional)
- pinch of red pepper flakes or 1/2 tsp asian hot chili sauce
Note
If you're a first time hoisin sauce user, try using it as a quick glaze for oven baked salmon or trout. Sprinkle with a few slices of green onion and some toasted sesame seed for extra flair.
Directions
1. | Preheat oven to 375 F and line a cookie sheet with parchment paper. |
2. | To make meatballs, add all ingredients to a large bowl and mix (preferably with your hands!) until just combined. Form mixture in to 18-20 - 1.5" meatballs and transfer to cookie sheet. |
3. | Bake for 15-18 minutes until cooked through and lightly browned. |
4. | While meatballs are cooking, combine sauce ingredients in a deep skillet, large heavy bottomed sauce pan or dutch oven and heat over medium-high heat until it boils. Reduce to a simmer. |
5. | When meatballs are done, add them to sauce and mix well. |
6. | Serve over whole grain rice, quinoa or noodles and alongside steamed greens of any kind. |