Thai Turkey Meatballs

Photo by Cassie P.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 4

    shiitake mushrooms

  • 1 1/2

    lbs. ground turkey (preferably dark meat)

  • 2

    tsp. minced ginger

  • 2

    tsp. Thai green curry paste, or more to taste

  • 2

    Tbsp. Asian fish sauce (nam pla nuoc nam; substitute soy sauce with a dash of Worcestershire sauce or anchovy paste if desired)

  • 1

    tsp. sugar

  • 1

    egg, lightly beaten

  • ¹⁄3 c. green onions, white and green parts finely chopped

  • 1/4

    c. chopped cilantro

  • salt to taste

  • 2

    Tbsp. peanut oil

  • 1

    recipe Spicy Asian Dipping Sauce

  • ¹⁄3 c. soy sauce

  • 2

    Tbsp. rice vinegar

  • 1/2

    tsp. sesame oil

  • 1/2 to 1

    tsp. brown sugar

  • 2

    Tbsp. minced green onions

  • 1/4

    c. chopped cilantro leaves (optional)

  • 1 to 2

    tsp. Asian chile sauce, such as Chinese chile/garlic paste or Thai chili sauce (Sriracha)

Directions

Pour boiling water over mushrooms to cover and soak at least 30 minutes (up to 3 hours) to soften. Remove and discard stems, and finely chop mushrooms. In a medium bowl, combine mushrooms, turkey, ginger, curry paste, fish sauce, sugar, egg, green onions, and cilantro. Fry up a sample and taste. Add more curry paste and salt to taste. Mix until well blended and form into 1-inch meatballs. Heat peanut oil in a large, nonstick skillet over medium-high heat. Add meatballs and cook until all sides are nicely browned, about 10 minutes total. Serve as is or with Asian Dipping Sauce; replace ¹⁄3 cup soy sauce with ¹⁄3 cup Asian fish sauce. Stir soy sauce, vinegar, sesame oil, brown sugar, and green onions together in a small bowl until sugar is dissolved. Stir in optional cilantro, and add chile sauce to taste.

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