Recipe: Thai Turkey Meatballs

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For someone who never wants turkey for Christmas dinner, I am actually a big turkey fan. I love turkey sandwiches, turkey curry and one of my favourites is turkey meatballs.

For me turkey is a great meatball ingredient because it takes on flavour well, and it means I am not having to have red meat when I don’t need to.

I love the bright flavours of Thai food, so decided that these meatballs would be a great freezer filler for mid-week meals what I want a spicy fix after work without the hassle of making a curry from scratch.

Turkey MeatballsI’ve made spicy turkey meatballs on this blog before (see here for spicy poached meatballs) and they, like these, were poached. I think it stops them over cooking and becoming chewy but if you want to fry who I am to stop you!

Turkey Thai Meatballs

Makes approx 48 small meatballs

What you need

  •  500g minced turkey
  • 1 small onion- very finely chopped
  • 2 tsp grated ginger
  • 2 tsp grated/minced lemongrass (I actually used the stuff from a jar because I couldn’t find any in the supermarket)
  • 1 red chilli – very finely chopped
  • 2 tbsp coconut milk (I had a tin open, if you don’t just use an egg)
  • Juice half a lime
  • Approx 2 tbsp coriander leaves – chopped as small as you can
  • 1 tsp ground coriander
  • 2 garlic cloves – grated/minced

NB – when I originally made these I added some breadcrumbs, because that is just habit with meatballs. However, these really don’t need them.

What you do

  •  Break up your turkey in a bowl and add all of the other ingredients except the coconut milk
  • Mix your ingredients well, making sure there are no big lumps of anything
  • Once it is all mixed add your coconut milk (or egg) and mix again to bind it all together
  • Roll into small balls, put on a tray and chill in the fridge for at least 30 minutes
  • Bring a large pan of water, or weak veg stock, to a boil, turn down to simmer and add a few of your meatballs. Be gentle, don’t throw them in or they’ll fall apart
  • Simmer until the balls are all risen to the surface- about 12/14 minutes
  • At this point, they are almost cooked through. If you are using them now, add to a large sauté or frying pan with your sauce and heat through
  • If you are freezing them, allow to cool and pack away in portions

I defrosted mine, made an awesome chunky satay sauce from Delicious  magazine (which I made in double so I now have sauce and meatballs in the freezer for a five-minute tea one night) and chucked the meatballs in to reheat in the sauce for five minutes.


Posted by Claire

She eats. She drinks. She cooks. She travels. She learns. She tastes. She bakes. A foodie with exceptional taste! Always looking for the best food and drink producers from far and wide. Chocolate brownie queen. Judge: International Cheese Awards. Cheese fiend! Travel lover. What better way to discover new food, than to travel to it. Massive fan of The Archers. Crazy cat lady and proud. NW England / Manchester / UK Twitter & Insta: She_Eats_Blog Facebook: SheEatsBlog

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