This recipe for Thai Turkey Meatballs with Coconut Lemongrass Sauce, created by chef and friend, MaryAnn Delaney instantly transports me to sunny Thailand with its fragrant aromas and fresh ingredients.
Fresh lime and cilantro finish the dish giving it a beautiful brightness that I crave. Serve these as an appetizer, or with rice for dinner, or over a bowl of rice noodles, mopping up the delicious sauce.
Thai Turkey Meatballs Video
Those of you who know MaryAnn, will agree when I say that she is genuinely one of the most thoughtful humans I have ever known. Her peaceful, gentle way blesses those around her, without her even being aware of it.
Her deep and soulful spirit, reminds me often, that we too have a wellspring of wisdom and insight that we can dip into if we choose to. I feel honored to be able to witness her journey through this world …and share a little of her here.
Ingredients in Turkey Meatballs
- ground turkey (or sub ground chicken)
- olive oil or peanut oil
- shallots and garlic
- soy sauce
- fish sauce
- Sambal Oelek, or chili paste
- panko breadcrumbs ( or gluten-free breadcrumbs, or almond meal)
- salt and pepper
- cardamom pods
- cinnamon stick
- coriander seeds
- star anise
- coconut milk
How to make Ground Turkey Meatballs
Add to a skillet and saute them until tender. Add garlic and chopped lemongrass.
Add fresh cilantro and optional bread crumbs.
Line a sheet pan with parchment paper, and with wet hands form turkey meatballs.
This recipe makes about 18 two-inch meatballs.
Place the meatballs in the fridge for 1 hour, allowing flavors to meld and meat to firm up.
Then brown them in a skillet with oil.
When the meatballs are browned, add bruised lemongrass stalks and ginger to the same pan.
Enjoy as an appetizer (pricking with appetizer forks) or turn it into a meal and serve with rice or over a bowl of rice noodles.
Flavorful Thai Turkey Meatballs with Coconut Curry Sauce
- 1.5 pounds ground turkey
- 1 tablespoon olive or peanut oil
- 1/3 cup chopped shallots
- 2 cloves garlic chopped
- 1 stalk of lemongrass white part only chopped fine ( 2–3 tablespoons)
- 1.5 tablespoons grated ginger
- 1 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 1/2 teaspoons Sambal Oelek, or chili paste
- 1/2 cup panko breadcrumbs ( or gluten-free breadcrumbs, or almond meal)
- 3 tablespoons chopped cilantro
- 1 tsp salt
- 1/4 teaspoon pepper
- 2 tablespoons olive or peanut oil
- 2 stalks of lemongrass, trimmed
- 3 cardamom pods lightly cracked
- 3” cinnamon stick
- 1 tsp turmeric
- 1.5 inch piece of ginger root, peeled and cut into 3 pieces
- 1.5 tsp coriander seeds
- 2 points of a star anise pod
- 1 14.5 oz can of coconut milk with full cream
- 1 cup chicken stock
- salt and pepper to taste
- juice from 1/2 of a lime
- Line a baking sheet with parchment paper and set aside.
- Heat the oil in a large skillet over medium-high heat. Add the shallots and cook until softened, about 4 minutes. Add the garlic and lemongrass and cook for one minute longer. Take the pan off of the heat and set aside so that the shallot mixture can cool down a little.
- Transfer the ground turkey to a bowl and create a well in the center of the ground turkey. Add the ginger, soy sauce, fish sauce, chili paste, bread crumbs, cilantro and salt and pepper along with the reserved shallot mixture to the well. Mix with your hands or a spoon until just combined. Dampen your hands and shape the mixture into meatballs. This will make 18 to 20 2” meatballs.
- Place the meatballs on the prepared baking sheet and refrigerate for about an hour. This step will give the flavors time to meld and help the meatballs stay together while you cook them.Heat the remaining 2 Tbs of oil over medium-high in a large skillet. When the pan is hot add the meatballs and brown on all sides.
- Bruise the lemongrass with a mortar and pestle and add to the skillet. Give the cardamom pods a light tap with the pestle and if you don’t have one you can use the back of a knife. Add the cinnamon stick, turmeric, ginger pieces, coriander seeds, star anise points, coconut milk and bring to a simmer.
- Slowly add the chicken stock and simmer the meatballs over medium heat for 10 to 12 minutes. Add the fresh-squeezed lime juice and salt and pepper to taste.
- Garnish with lime zest and cilantro. You can enjoy as an appetizer, or turn it into a meal and serve over rice or rice noodles.
For a low-carb option, try almond meal instead of bread crumbs.
- Serving Size: 3 meat balls
- Calories: 475
- Sugar: 2.9 g
- Sodium: 1693.1 mg
- Fat: 31.4 g
- Saturated Fat: 16.7 g
- Carbohydrates: 20 g
- Fiber: 2.3 g
- Protein: 27.4 g
- Cholesterol: 79.4 mg
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