Thai turkey meatballs



15 min


30 min



Thai turkey meatballs

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!


  • 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


  • 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
  • 7 g,
  • Carbohydrates
  • 3 g,
  • Fat
  • 4 g,
  • Sodium
  • 131 mg.

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.