Thai turkey meatballs
24
- Prep Time15 mins
- Total Time30 mins
- Makes36
Unlike most meatballs, these are so moist they don't need a dipping sauce. A fab make ahead - just heat 'n' serve at party time. No fuss - we love it!
Ingredients
finely grated lemon or lime peel
1 egg
2 tbsp hot chili-garlic sauce
2 green onions, chopped
2 garlic cloves, minced
2 tsp fish sauce
500 g ground turkey, or chicken
3 tbsp cornstarch
2 tbsp finely chopped fresh coriander
Instructions
Arrange oven racks in top and bottom thirds of oven. Preheat to 350F (180C). Spray 2 foil-lined baking sheets with oil. Place lemon peel in a bowl. Whisk in egg, chili-garlic sauce, onions, garlic and fish sauce. Crumble in meat. Sprinkle with cornstarch and coriander. Mix together. It's wet. Form into 1-inch (2.5-cm) balls. Bake on sheets in top and bottom thirds of oven until firm to touch, 15 to 20 minutes. No need to turn meatballs. Place in a serving dish. Serve with toothpicks.
Nutrition (per serving)
Calories 73, Protein 7g, Carbohydrates 3g, Fat 4g, Sodium 131mg.
Make-ahead tip: Prepare meatballs. Don't bake. Freeze on waxed paper on baking sheets until firm, then freeze in plastic bags up to 1 month. Bake from frozen, following directions, but add an extra 5 to 7 minutes.