Thai Chili Turkey Meatballs

The holiday season can mean little time and hungry guests. I am always trying to make my recipes work for me and not work too hard for the recipe. Thanksgiving may be over but these Turkey Meatballs are a perfect option for holiday soirees and fun party food; a little home cook homage to the bird of the season. I rolled enough to fill two sheet pans and received lots of compliments on them. The Thai Chili sauce has a sweet kick to break out of the ordinary meatball box.

Ingredients

Meatballs:

  • Lean Ground Turkey (2 pounds)
  • Breadcrumbs (1 cup)
  • Sweet Onion (medium, chopped)
  • Salt ( 2 teaspoons)
  • Chili Flakes ( 2 tablespoons)
  • Garlic Powder ( 2 teaspoons)
  • Ground Ginger ( 2 teaspoons)
  • Milk (1/3 cup)
  • Eggs ( 2)
  • Fresh Parsley (2 tablespoons, chopped)

Thai Chili Sauce:

  • Vinegar (1/2 cup)
  • Sugar (1/3 cup)
  • Soy Sauce (4 tablespoons)
  • Chili Flakes ( 1 tablespoon)
  • Minced Garlic ( 2 teaspoons)
  • Water ( 1/3 cup)
  • Cornstarch ( 1/2 tablespoon)

Instructions:

  1. In a large bowl mix the ground turkey, breadcrumbs, salt, chili flakes, garlic powder, and ground ginger together.
  2. Mix in milk and eggs.
  3. Preheat the oven to 375 degrees.
  4. Hand roll your meatballs and place on an oiled baking sheet.
  5. Place meatballs in the oven for 28 minutes.
  6. Remove baked meatballs and set aside while making your Thai Chili Sauce.
  7. In a small saucepan add all of your Thai chili sauce ingredients except the cornstarch and bring to a boil.
  8. In a small bowl whisk together the cornstarch with about 1 tablespoon of water.
  9. Turn heat on saucepan down and add the cornstarch mixture to the sauce pan and stir.
  10. Allow sauce to simmer until thickened.
  11. Transfer your sauce to a container to allow to cool off and reserve for dipping.
  12. In the same saucepan add a few of your meatballs with a few tablespoons of your pre-made sauce. You wont need all of the sauce to coat your meatballs. Save some to serve as a dipping sauce with your meatballs or for future marinades.
  13. Keep the heat medium to low to prevent from burning as you gently move the meatballs around in the sauce pan to coat your meatballs. Place glazed meatballs on a rack to cool.
  14. Repeat until all meatballs are glazed.
  15. Finish by adding a touch of parsley on your meatballs prior to serving.

I served these Thai Chili Turkey Meatballs with a Cucumber Dill Salad. Recipe here: https://citygirlcook.com/2019/12/04/cucumber-dill-salad/

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s