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Thai Turkey Meatballs



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Royal Imperial Caviar 


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Looking for something new and different to do with that ground turkey?  This low-fat and very tasty appetizer is just loaded with great flavor.  The sauce over the rice noodles really takes it over the top.  A must try!

Thai Turkey Meatballs 

Thai Turkey Meatballs

Thai Turkey Meatballs


  • 6 tablespoons roasted peanut oil (divided use)
  • 1 medium sized carrot, grated
  • 1/2 a jalapeno pepper, seeded and chopped
  • 1 pound ground turkey
  • 1 bunch scallions, chopped (divided use)
  • 1 egg
  • 7 tablespoons cilantro, chopped (divided use)
  • coarse sea salt, to taste
  • 6 ounces rice noodles or substitute vermicelli
  • 1 recipe Thai sauce  (below)
  • 6 tablespoons peanuts, chopped, for garnish


In a non-stick saute pan, warm 2 tablespoons peanut oil over medium heat.  Saute the grated carrot and jalapeno pepper until the carrot is soft, about 5 minutes.  Remove from heat and allow to cool.  Transfer to a medium-sized bowl.  Add the ground turkey, 3/4 cup of scallions, egg, 4 tablespoons of the cilantro and salt.  Mix well using your hands.  Refrigerate about 30 minutes.

Form turkey mixture into 12 meatballs.  Heat the remaining peanut oil over medium heat in a non-stick saute pan.  When the oil is hot, but not smoking, add the meatballs and cook, turning, for about 6 to 8 minutes in total or until cooked throughout.  Drain the meatballs on paper towels and cover to keep warm.

Meanwhile, prepare the rice noodles according to package directions.

To serve, divide the noodles among 4 plates.  Top with meatballs and drizzle each with about 3 tablespoons of the Thai sauce.  Garnish with peanuts, remaining cilantro and scallions.  Makes 4 servings.

Thai sauce:  In a small sauce pan, combine 1 teaspoon lime zest, 2/3 cup fresh lime juice, 3 tablespoons soy sauce, 1 teaspoon chile oil, 1 teaspoon brown sugar and 1 tablespoon chopped cilantro.  Heat to a slight simmer, stirring to dissolve the sugar.


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Categories : Main Courses, Starters

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