Imagine a dish that transports you straight to the vibrant streets of Bangkok with just one bite - our Thai Turkey Meatballs with Lemongrass Coconut Sauce is that culinary magic! This recipe transforms ordinary ground turkey into an extraordinary meal that's bursting with aromatic Thai-inspired flavors. Whether you're a seasoned home chef or a curious foodie looking to spice up your dinner routine, these meatballs promise a restaurant-quality experience right in your own kitchen.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb ground turkey
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 tbsp fish sauce
- 1 can (14 oz) coconut milk
- 1 stalk lemongrass, minced
- 1 tbsp lime juice
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients. Ensure that the ground turkey is thawed if it was previously frozen, and have your garlic and ginger minced and grated respectively.
- In a large mixing bowl, combine the ground turkey, breadcrumbs, egg, minced garlic, grated ginger, fish sauce, and a pinch of salt and pepper. Mix well until all ingredients are evenly incorporated.
- Using your hands, form the mixture into small meatballs, about 1 to
- 5 inches in diameter. You should be able to make around 16 meatballs from this mixture.
- Heat a large skillet over medium heat and add a tablespoon of oil. Once the oil is hot, add the meatballs in batches, making sure not to overcrowd the pan. Cook for about 5-7 minutes, turning occasionally, until they are browned on all sides and cooked through. Remove the meatballs from the skillet and set aside.
- In the same skillet, add the minced lemongrass and cook for about 1 minute until fragrant. Be careful not to burn it.
- Pour in the can of coconut milk and stir well to combine with the lemongrass. Bring the mixture to a gentle simmer.
- Add the lime juice to the coconut milk mixture and season with salt and pepper to taste. Stir to combine.
- Return the cooked turkey meatballs to the skillet, gently nestling them into the coconut sauce. Allow the meatballs to simmer in the sauce for an additional 5-10 minutes, allowing the flavors to meld together.
- Once the meatballs are heated through and the sauce has thickened slightly, remove the skillet from heat.
- Serve the Thai turkey meatballs warm, drizzled with the lemongrass coconut sauce. They pair well with steamed jasmine rice or rice noodles, and can be garnished with fresh cilantro or lime wedges if desired.
Tips
- Ensure your ground turkey is cold when mixing - this helps the meatballs hold their shape better.
- Don't overwork the meat mixture; mix just until ingredients are combined to keep the meatballs tender.
- Use a cookie scoop or wet hands when forming meatballs to create uniform sizes for even cooking.
- For extra flavor, toast your lemongrass briefly before adding to the coconut sauce to release its essential oils.
- If the sauce is too thin, let it simmer a few extra minutes to reduce and thicken naturally.
- Fresh ingredients are key - use fresh ginger, garlic, and if possible, fresh lemongrass for the most authentic flavor.
- For a gluten-free version, replace breadcrumbs with almond flour or gluten-free breadcrumbs.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 10g
Protein: 25g
Fat: 22g
Saturated Fat: 15g
Cholesterol: 110mg
