THAI TURKEY MEATBALLS IN COCONUT CURRY SAUCE
Tasty nuggets of joy aka baked turkey meatballs get a Thai twist with the addition of ginger, garlic, and red curry paste to keep them light, fluffy and moist when they're dunked in a Thai coconut milk sauced easy dinner.
Provided by Heidi
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- Preheat the oven to 400°F and spray a baking sheet with cooking spray. Set aside.
- In large bowl, combine the ground turkey or chicken with the egg, panko breadcrumbs, green onion, garlic, fish sauce, ginger, red curry paste, and salt and pepper. Use a whisk to break the egg yolk and lightly fold the ingredients together. Gently knead the mix with damp hands until incorporated. Cover and refrigerate the mixture for at least 15 minutes for the breadcrumbs to soften, up to overnight.
- Use a small scoop to form the meatballs into 1-inch balls and place on a cutting board. Dampen your hands and lightly shape and roll the meatballs between your palms and place evenly spaced on the baking sheet. Bake until no longer pink inside, about 20 minutes, then broil on high for another 5-10 minutes for a deliciously crispy crust. Remove from the oven and add to the coconut curry sauce.
- While the meatballs are baking, prepare the coconut curry sauce. In a large skillet, heat the oil over medium high heat. Add the onions and red bell pepper and cook for 3-4 minutes, stirring often. Stir in the ginger and and red curry paste and cook for another 2-3 minutes, stirring often so the vegetables don't burn but become soft and fragrant.
- Add the coconut milk and add the brown sugar and fish sauce or soy sauce and stir to combine. Cook for 5 minutes then add the meatballs to the sauce and cook for another 5 minutes, stirring occasionally. Taste for seasoning and if it needs more salt, add a dash or two more fish sauce or soy sauce. Garnish with chopped cilantro leaves and serve over rice or noodles.
Nutrition Facts : Calories 351 kcal, Carbohydrate 19 g, Protein 23 g, Fat 22 g, SaturatedFat 16 g, Cholesterol 69 mg, Sodium 995 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
THAI TURKEY MEATBALLS
Make and share this Thai Turkey Meatballs recipe from Food.com.
Provided by katew
Categories Meatballs
Time 50m
Yield 36 meatballs
Number Of Ingredients 9
Steps:
- Preheat oven to 350 F.
- Line 2 baking sheets with foil then lightly spray with oil.
- Whisk egg, garlic, onions, zest and sauces in big bowl.
- Add meat, sprinkle with cornstarch and add coriander.
- Mix with hands, mixture will be wet.
- Shape into 1 inch balls.
- Place on prepared sheets.
- Bake 20 minutes till firm to the touch.
THAI MEATBALLS
Provided by Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 26
Steps:
- Preheat the oven to 450 degrees F.
- Combine the pork, shrimp, lemongrass, sesame seeds, lime juice, chiles, ginger, garlic, basil, cilantro, mint, soy sauce, fish sauce, breadcrumbs and eggs in a large mixing bowl and mix by hand until thoroughly incorporated. Drizzle the olive oil into a 9 by 12-inch baking dish, making sure to evenly coat the entire surface.
- Roll the mixture into round, golf ball size meatballs, making sure to pack the meat firmly.
- Place the balls into the oiled baking dish such that all the meatballs are lined up evenly in rows and are touching each of their 4 neighbors in a grid.
- Roast until firm and cooked through, about 20 minutes. Allow the meatballs to cool about 5 minutes before removing from the baking dish.
- Garnish with shaved carrots and chopped roasted peanuts. Serve with Peanut Dipping Sauce.
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- Combine all the ingredients in a small bowl and whisk well to combine.
THE BEST TURKEY MEATBALLS
These juicy meatballs with a tender, light texture are packed with flavorful herbs. The meat mixture is softer than you might expect, thanks to the addition of ricotta, but sacrificing a perfectly round shape is worth it. You'll make these turkey meatballs so often you just might forget about your beef meatball recipe.
Provided by Food Network Kitchen
Categories side-dish
Time 55m
Yield 12 meatballs
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and drizzle the olive oil and canola oil in an even layer over the paper.
- Pour the breadcrumbs into a large mixing bowl, pour the milk over top and stir to fully moisten the breadcrumbs. Add the remaining ingredients to the mixing bowl and mix with your hands just until combined.
- Scoop 1/4-cupfuls of meatball mixture and place them evenly spaced on the prepared baking sheet; you should have 12 meatballs. Gently roll them into balls. Bake until bottoms are golden brown, about 15 minutes. Reduce the oven temperature to 325 degrees F and continue to bake for 15 to 20 minutes more until the meatballs are cooked through.
THAI COCONUT SOUP WITH TURKEY MEATBALLS
Lean and thrifty, turkey mince makes a great substitute for chicken in this spicy Asian noodle soup
Provided by Jennifer Joyce
Categories Main course
Time 25m
Number Of Ingredients 10
Steps:
- Put the coriander stems and garlic in a food processor, pulse until finely chopped, add the turkey and 1 tsp of the fish sauce, and blend again. Roll into meatballs about 3cm in diameter.
- In a saucepan, heat the tom yum or curry paste with a splash of water for 2-3 mins. Pour in the coconut milk, stock, lime zest and juice, and remaining fish sauce. Bring to a simmer, add the meatballs and cook for 3 mins. Add the vegetables and cook for 5 mins more, or until the meatballs are cooked through.
- Add the noodles to warm through just before serving. Season, pour into 2 bowls and top with coriander leaves.
Nutrition Facts : Calories 537 calories, Fat 29 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 43 grams protein, Sodium 2.9 milligram of sodium
DELICIOUS THAI STYLE MEATBALLS
This is a really yummy recipe I got out of Hello Magazine years ago. The dipping sauce is a must! Serve either as a starter or serve with noodles/stir fry as a main meal. It takes a bit of prep, but is worth it!
Provided by Bethie2
Categories Asian
Time 55m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For the dipping sauce, whisk all the ingredients together and set aside. Start to prepare the meatballs.
- Gently heat the sugar and fish sauce in a non-stick saucepan until the sugar has melted and mixture starts to thicken. Cool, then stir into the pork mince with the remaining ingredients mixing thoroughtly.
- With damp hands, roll into 15-20 small balls, place on a plate and chill until ready to cook.
- Heat the oil in a large non-stick frying pan and fry the meatballs for 15-20 minutes, until brown and cooked through.
- As an appetizer, serve the meatballs hot accompanied by the dipping sauce. For a main meal, serve with rice/noodles and a vegetable stir fry.
- You can also freeze the meatballs raw and cook when needed. This works well.
- Happy chopping!
Nutrition Facts : Calories 427.5, Fat 28.5, SaturatedFat 9.5, Cholesterol 81.1, Sodium 1631.5, Carbohydrate 21.8, Fiber 1, Sugar 18.2, Protein 21.4
GINGER TURKEY MEATBALLS WITH COCONUT BROTH AND NOODLES
This healthy turkey meatball and noodle dish has an irresistible Thai-inspired twist and offers three options for plating. Option One serves the flavorful meatballs, vegetables, and noodles "plain" (without broth)-perfect for kids or less adventurous eaters. Option Two transforms the dish into a savory noodle bowl with a rich and aromatic coconut broth, which appeals to a wide range of palates. And for those who like it hot, opt for Option Three; whisk in store-bought Thai red curry paste and finish the dish with a ton of fresh toppings. Feel free to customize to everyone's taste by mixing and matching Options One-Three within your family.
Provided by Rhoda Boone
Categories Dinner 1-2-3 Dinner Kid-Friendly turkey Meatball Noodle Sugar Snap Pea Bell Pepper Coconut Small Plates
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 425°F. Line a rimmed baking sheet or 13x9" glass or metal baking dish with parchment.
- Beat egg in a large bowl with a fork. Add turkey, panko, scallion, garlic, soy sauce, ginger, and 1/2 tsp. salt and stir well to combine. Using your hands, roll mixture into 1" balls, packing firmly (you should have about 30). Transfer to prepared baking sheet.
- Roast meatballs, turning once halfway through, until firm and cooked through and an instant-read thermometer inserted into center of meatball registers 165°F, 15-20 minutes.
- Meanwhile, cook snap peas and bell pepper in a medium pot of boiling well-salted water 2 minutes. Transfer to a colander with a spider, slotted spoon, or tongs, reserving water in pot. Transfer to a medium bowl. Return water to a boil and cook noodles according to package directions. Drain noodles, then transfer to a large bowl and toss with oil.
- Option 1: For turkey meatballs, plain noodles, and vegetables:
- To make plain noodles with no broth, divide noodles among bowls and top with meatballs, snap peas, and bell pepper, or separate into different sections on a plate.
- Option 2: For a mild coconut broth noodle bowl:
- Heat oil in a medium pot over medium. Add garlic and ginger and cook, stirring constantly, until fragrant, 30-60 seconds. Add coconut milk, broth, lime juice, soy sauce, and salt. Increase heat to medium-high and bring to a simmer. Cook, stirring occasionally, 5 minutes, then remove from heat.
- Divide noodles among bowls. Ladle broth over and top with meatballs, snap peas, and bell pepper.
- Option 3: For a spicy red curry noodle bowl (optional):
- Whisk curry paste into coconut broth mixture (or keep half of broth "plain" to make 2 mild bowls, and whisk 2 Tbsp. curry paste into remaining half to make 2 spicy bowls).
- Divide noodles among bowls. Ladle broth over and top with meatballs, snap peas, and bell peppers. Garnish with lime wedges, basil, scallions, chiles, peanuts, if using.
- Do Ahead
- Meatballs and broth can be made 3 days ahead. Store separately and chill.
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BAKED THAI TURKEY MEATBALLS - FOODIECRUSH.COM
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5/5 (7)Total Time 1 hrCategory Main CourseCalories 146 per serving
- In large bowl, combine the ground turkey or chicken with the egg, panko breadcrumbs, green onion, garlic, fish sauce, ginger, red curry paste, and salt and pepper. Use a whisk to break the egg yolk and lightly fold the ingredients together. Gently knead the mix with damp hands until incorporated. Cover and refrigerate the mixture for at least 15 minutes for the breadcrumbs to soften, up to overnight.
- Use a small scoop to form the meatballs into 1-inch balls and place on a cutting board. Dampen your hands and lightly shape and roll the meatballs between your palms and place evenly spaced on the baking sheet. Bake until no longer pink inside, about 20 minutes, then broil on high for another 5 minutes for a deliciously crispy crust. Remove from the oven. Serve immediately or at room temperature.
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Reviews 8Total Time 50 minsServings 24
- Preheat oven to 375 degrees. In a bowl, mix together the ground turkey, egg, breadcrumbs, green onions, thai paste, garlic paste soy sauce, and salt. Shape the mixture into 20-25 balls. Place in a 9 x 13 inch baking sheet. Bake in the preheated oven for 20-25 minutes or until cooked through. Serve with dipping sauce, either as a dip or poured over top of the meatballs.
- Place the garlic, fish sauce, rice vinegar, brown sugar, cilantro, and chili paste in a well sealed jar. Close it up tight and shake until sugar is dissolved. Serve with the meatballs.
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