Thai Turkey Meatballs

5 from 19 votes

Asian meatballs are always a hit, whether it’s a game day party or as a sophisticated cocktail party. These baked turkey meatballs are seasoned with Thai curry paste for a Southeast Asian twist.

Course Appetizer Recipes

Cuisine Thai

Keyword ground turkey, thai meatballs, turkey meatballs

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 276kcal

Author Robin Donovan

Ingredients

For the meatballs

1 ½ pounds ground turkey
3 garlic cloves minced
1 ½ tablespoons fresh ginger minced
2 tablespoons fish sauce
2 teaspoons Thai red curry paste mae ploy
2 to 4 hot red chiles minced (optional depending on how spicy your curry paste is)
4 scallions thinly sliced
¼ cup chopped cilantro
1 cup panko
1 large egg
3 or 4 makrut lime leaves finely chopped (optional)
Spray oil or a bit of oil for brushing

For the sauce

1 tablespoon oil
1 to 2 tablespoons Thai red curry paste
2 tablespoons palm sugar or brown sugar
3 tablespoons peanut butter
1 ¼ cups coconut milk
1 tablespoon fish sauce
Juice of 1 lime
Cilantro for garnish

Instructions

Preheat the oven to 375ºF and line a large baking sheet with parchment paper and spritz or brush the parchment with a little oil.
In a large bowl, combine the turkey, garlic, ginger, fish sauce, curry paste, red chiles (if using), scallions, cilantro, panko, and egg. Stir with a fork to mix well.
Form small meatballs, about 1 inch in diameter. I like to use a small cookie scoop to portion out the balls and then roll the between my palms to make them nice and round. Arrange the meatballs in a single layer on the prepared baking sheet. You can put the meatballs pretty close together as long as they aren’t touching. Spritz or brush the tops of the meatballs with a little oil.
Bake for about 20 minutes, or until the meatballs are beginning to turn golden brown.
To make the sauce, heat the tablespoon of oil in saucepan over medium-high heat. Add the curry paste and cook for about 2 minutes, stirring occasionally. Next add the sugar, coconut milk, peanut butter, and fish sauce and stir to mix. Bring to a boil and then reduce the heat to medium and simmer for about 5 minutes, until the sauce thickens.
Remove from the heat and squeeze in the lime juice. Stir to incorporate.
When the meatballs are done, arrange them on a serving platter and put the sauce in a bowl for dipping. Garnish with cilantro if desired. Serve with cocktail forks or toothpicks.

Notes

Note: the sauce can be served warm or at room temperature.

Nutrition