This post was written as GoodEggFoodie.com. Please excuse any wonky formatting. Visit the homepage SHE-EATS.com for the latest, shiny new content.

---

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.

I’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NB – when I originally made these I added some breadcrumbs, because that is just habit with meatballs.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.

Enjoy!