Thai turkey meatballs

Prep 15 min
Total 30 min
Makes 36



finely grated lemon or lime peel
2 tbsp
green onions, chopped
garlic cloves, minced
2 tsp
500 g
ground turkey, or chicken
3 tbsp
2 tbsp
finely chopped fresh coriander


  • 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.

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.


Calories 73, Protein 7 g, Carbohydrates 3 g, Fat 4 g, Sodium 131 mg.
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