Thai Baked Turkey Meatballs
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Additional Time
15 mins
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Total Time
1 hr
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Servings
6
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Calories
146 kcal
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Course
Main Course
Thai Baked Turkey Meatballs
Description
The recipe starts by mixing ground turkey or chicken with egg, panko breadcrumbs, green onion, pressed garlic, grated ginger, soy or fish sauce, red curry paste, salt, and pepper. The mixture is gently combined to maintain a tender texture and then refrigerated to allow the breadcrumbs to soften and flavors to meld. The meat mixture is formed into small, one-inch balls using a scoop for even sizing.
The meatballs are arranged evenly on a baking sheet and baked at 400°F until cooked through and no longer pink inside, about 20 minutes. They are then broiled for an additional five minutes to develop a crisp, browned crust. The final meatballs combine the moist interior with a slightly crisp exterior and showcase a balance of savory and aromatic Thai flavors.
These meatballs can be made ahead and refrigerated or frozen after baking. Frozen meatballs reheat well in the oven directly from the freezer. Serve them as finger food, part of a meal, or with dipping sauces as desired.
Ingredients
- 1 pound ground chicken or ground turkey
- 1 egg
- 1 cup panko
- ½ cup green onion minced
- 3 cloves garlic pressed
- 1 ½ tablespoons ginger grated or paste
- 1 tablespoon soy sauce or fish sauce
- 1 tablespoon red curry paste
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
Instructions
- Preheat the oven to 400°F and spray a baking sheet with cooking spray. Set aside.
- In large bowl, combine the ground turkey or chicken with the egg, panko breadcrumbs, green onion, garlic, fish sauce, ginger, red curry paste, and salt and pepper. Use a whisk to break the egg yolk and lightly fold the ingredients together. Gently knead the mix with damp hands until incorporated. Cover and refrigerate the mixture for at least 15 minutes for the breadcrumbs to soften, up to overnight.
- Use a small scoop to form the meatballs into 1-inch balls and place on a cutting board. Dampen your hands and lightly shape and roll the meatballs between your palms and place evenly spaced on the baking sheet. Bake until no longer pink inside, about 20 minutes, then broil on high for another 5 minutes for a deliciously crispy crust. Remove from the oven. Serve immediately or at room temperature.
Notes
- Prepare the meatball mixture 1 to 2 days in advance and refrigerate to develop flavor.
- Baked meatballs cool well and can be frozen for up to 3 months for convenient future meals.
- Reheat frozen meatballs in a 400°F oven for about 30 minutes until heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Serving | 4meatballs | |
| Calories | 146kcal | 7% |
| Carbohydrates | 9g | 3% |
| Protein | 21g | 42% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 69mg | 23% |
| Sodium | 747mg | 31% |
| Potassium | 298mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 535IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 37mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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