Southeast Asian Turkey Meatballs w/Peanut Sauce

Full of Southeast Asian-inspired flavor, these turkey meatballs with peanut sauce can be served as either an appetizer or a main dish. To serve as an appetizer, make them smaller, skewer them with toothpicks and serve the dipping sauce on the side. As a main dish, they can be served over steamed rice, made into lettuce wraps by adding thin sliced red bell pepper and extra herbs, or, served over a cold noodle salad made with bean sprouts, cucumber, scallions and extra cilantro (pictured).

Southeast Asian Turkey Meatballs w/Peanut Sauce

Southeast Asian Turkey Meatballs w/Peanut Sauce

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These Southeast Asian-style turkey meatballs are flavored with mint, cilantro, fish sauce and garlic and served with a sweet and spicy peanut sauce.
Yield: 4 servings (about 12 meatballs)
Prep: 20 minutes
Cook: 20 minutes
Total: 40 minutes
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Ingredients

  • 1 lb ground turkey
  • 1 egg, lightly beaten
  • 1/2 cup panko crumbs
  • 2 teaspoons cornstarch
  • 1 tablespoon fish sauce
  • 1 teaspoon sriracha, Asian-style hot sauce
  • 2 teaspoons sugar
  • 2 tablespoons onion, finely chopped
  • 2 cloves garlic, very finely chopped
  • 1 tablespoon fresh mint leaves, finely chopped
  • 2 tablespoons fresh cilantro, finely chopped
  • Freshly ground black pepper, about 1/4 teaspoon
  • 2 tablespoons vegetable or virgin coconut oil

For the peanut sauce:

  • 1/4 cup peanut butter
  • 1/2 cup unsweetened coconut milk
  • 1 teaspoon sugar
  • 2 tablespoons rice wine vinegar
  • 1 garlic clove, crushed
  • 1 teaspoon sriracha, Asian-style hot sauce
  • 1 tablespoon fish sauce
  • 1 tablespoon hoisin sauce
  • 1 tablespoon unsalted peanuts, ground

Instructions

  • Preheat the oven to 375°F. In a large bowl, mix the turkey, egg, panko crumbs, cornstarch, fish sauce, sriracha, sugar, onion, garlic, mint, cilantro and black pepper. Combine well and roll into 1-1/2-inch balls.
  • Heat the oil in a large skillet over medium heat. Add the meatballs in a single layer, being careful not to overcrowd the pan. You may need to work in two batches. Brown lightly on both sides and transfer to a foil-lined baking sheet. Bake for 8 to 10 minutes, or until the meatballs are no longer pink in the center.
  • While the meatballs finish in the oven, combine the peanut butter, coconut milk, sugar, rice wine vinegar, garlic, sriracha, fish sauce and hoisin sauce in a small bowl. Mix well, place in a serving dish and top with ground peanuts.
  • For serving suggestions, see the recipe introduction or simply serve over steamed jasmine rice.

Tips for Making This Recipe

Recipe Notes:

This peanut sauce is a bit different than the type you generally find served with satays or summer rolls. It is not as sweet or thick. Feel free to adjust the heat according to personal taste.
Author: Lynne Webb
Course: Turkey & Duck
Cuisine: Asian
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