ABOUT   FAQS   ADVERTISE   CONTACT

Southeast Asian Turkey Meatballs w/Peanut Sauce

These Southeast Asian flavored turkey meatballs and peanut-coconut milk dipping sauce can be served a number of ways. You can choose to make them smaller, skewer them with toothpicks and serve them as an appetizer, or make lettuce wraps by including some thin sliced red bell pepper, extra chopped mint, cilantro and a bit of basil. Here we served them over a cold noodle salad, tossed with bean sprouts, cucumber, scallions and extra chopped cilantro.

Southeast Asian Turkey Meatballs w/Peanut Sauce

Southeast Asian Turkey Meatballs w/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

Preparation:
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.

Serves 4 (about 12 meatballs)

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.

comments & replies

Those look terrific! I've made Italian- and Greek-flavored turkey meatballs, and I've been wanting to try a Thai version. I'll have to come back and check out your recipe when I do!

search our recipes

dinner tonight

Get the recipe

weekly recipe newsletter

popular posts

what to drink

Read Now!

unique finds

Shop Now!