Must-Have Thai Turkey Meatballs

April 21, 2015

Thai turkey meatballs is one of my favorite ways to eat meatballs.  Whether you want to serve them as an appetizer or dinner, you are going to love how flavorful this dish is.  If you are making these meatballs as part of a meal, I suggest eating them with rice and with a simple Thai inspired cucumber salad.

Thai Turkey Meatballs


1 lb ground turkey
2 tsp. fresh ginger, finely minced
1 Thai green chile, seeds and ribs removed
1 Tbsp. Thai green curry paste
2 Tbsp. fish sauce
1 tsp. brown sugar
1 egg, lightly beaten
1/4 cup green onions, white and green parts finely chopped
1/4 cup fresh cilantro, finely chopped
kosher salt and pepper, to taste 
3 Tbsp. peanut or vegetable oil
1 small yellow onion, finely sliced
2  garlic cloves, finely minced
1 13 1/2 ounce can unsweetened coconut milk
3 Tbsp. Thai green curry paste
1 5 inch piece fresh lemon grass
2 limes, juiced
1 tsp. fish sauce, or more to taste


Step 1: In a large bowl, combine the ground turkey with the ginger, green chiles, fish sauce, brown sugar, egg, green onions, cilantro, and salt and pepper.  Mix the ground meat with your hands until all the ingredients are well incorporated.  Take care not to overmix the turkey or else the meatballs will be tough.

Step 2: Heat the vegetable oil in a large non-stick skillet over medium high heat.  Add the meatballs and cook until browned and cooked through, about 8 to 10 minutes.  You may have to do this step in batches.  Remove the meatballs from the pan and set aside.

Step 3: Add the onions and garlic and cook until fragrant, about 5 to 7 minutes.  Next, and the coconut milk, lemongrass and Thai curry paste.  Whisk the mixture until all the curry paste has blended into the coconut milk.  Simmer the sauce for 10 minutes.  Season with lime juice and fish sauce.

Step 4: Return the meatballs to the pan and continue to cook them in the sauce for an additional five minutes.  Serve with rice.

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