Sweet & Sour Thai Turkey Meatballs

Prep Time 00:20 Cook Time 00:18 Serves 6

Ingredients

  • 1/3 cup finely chopped cilantro, loosely packed
  • 1/3 cup finely chopped green onion
  • 1/4 cup minced shallot
  • 1/4 cup mashed white sweet potato (optional)
  • 3 cloves garlic, minced
  • Zest of 1 lime
  • 2 tablespoons tamarind paste
  • 2 tablespoons coconut aminos
  • 1 1/2 tablespoons Red Boat fish sauce
  • 1 teaspoon fine sea salt
  • 2 pounds ground turkey thigh
  • 1 recipe Sweet & Sour Glaze
  • Lime wedges, for serving
  • Sweet & Sour Glaze:
  • 1/3 cup beef broth
  • 1 tablespoons coconut aminos
  • 1 tablespoon tamarind paste
  • 1 tablespoon coconut sugar
  • 1 tablespoon honey
  • 1 teaspoon fish sauce
  • 1 teaspoon lime juice
  • 2 teaspoons arrowroot starch
  • 1 1/2 tablespoons cold water

Directions

  1. Preheat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
  2. In a large mixing bowl, combine the first 6 ingredients.
  3. In a small bowl, whisk together the tamarind, aminos, fish sauce, and sea salt until smooth. Stir into the herb and shallot mixture in the large bowl.
  4. Using your hands, mix the ground turkey with the rest of the ingredients until well combined. Form large 2 ½ tablespoon-sized meatballs with wet hands and place on the lined baking sheet.
  5. Bake for 18 minutes and let cool before tossing in the Sweet & Sour Glaze. Serve with lime wedges.

 

Sweet & Sour Glaze

Combine everything except the arrowroot and water in a small saucepan over medium-high heat. Bring to a low boil for 1 minute. In a small bowl, whisk together the arrowroot and water to make a thin, smooth paste. Remove the saucepan from the heat and stir in the arrowroot mixture immediately until thickened.

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Recipe Notes

If serving entire batch at once, coat the meatballs in the sauce. If only serving a portion of the batch, coat only the portion you'll be eating during that serving with some of the sauce. This prevents the sauce from soaking into the meatballs when stored. Store the sauce separately in the refrigerator and reheat in a saucepan over low heat until pourable when ready to serve again.

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