Southeast Asian Turkey Meatballs w/Peanut Sauce
These Southeast Asian-style turkey meatballs are flavored with mint, cilantro, fish sauce and garlic and served with a sweet and spicy peanut sauce.
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.