Thursday, March 3, 2011

Thai Basil Meatballs

These puppies are freaking amazing.  You'll have to take my word for it and make them.  Make them tonight.  And then make them tomorrow night too, because you'll be sad that you didn't save any leftovers.  Plus, you've got that chili paste and fish sauce sitting in your fridge, and you were wondering what you'd do with them, right?  Make Thai meatballs!

Normally, I don't cook with ground turkey, because I prefer super lean ground beef so that I can get more iron in my diet.  But beef in these meatballs would just be too much.  It would overpower the basil and the chili paste and the fish sauce, and then these meatballs just wouldn't be so heavenly.


Thai Basil Meatballs
adapted from Can You Stay for Dinner


1/2 c. panko breadcrumbs
2 Tbsp. finely chopped green onions
2 Tbsp. finely chopped basil (or equal amount of basil paste)
2 tsp. hot chili sauce
2 tsp. minced fresh ginger (or 1 tsp. chopped crystallized ginger)
3 cloves garlic, minced
1 ½ tsp. fish sauce
1 lb ground turkey
2 egg whites
2 tsp. oil, for brushing

1/4 c. low-sodium soy sauce  
2 tsp. fish sauce
2 tsp. sugar
3 cloves garlic, minced
2 Tbsp. grated fresh ginger (or 1 tsp. chopped crystallized ginger)
1 Tbsp. chopped green onions
2 tsp. hot chili sauce
2 tsp. cornstarch

Preheat the oven to 350 degrees F. In a large bowl, mix all ingredients, except for the oil, with your hands. Roll the mixture into balls roughly 1” in diameter. Place them on a baking sheet coated with nonstick cooking spray, brush the tops with the oil, and bake them for 12 minutes, or until cooked through.

While the meatballs are cooking, whisk all sauce ingredients in a small saucepan. Bring to a boil, then reduce heat and simmer for about 2-3 minutes, until thick enough to coat the back of a spoon. Set aside.  Note:  If your sauce becomes too thick, you can thin it with low-sodium chicken broth.

Serve the meatballs with sauce and additional chopped basil and green onion, if desired.  Makes approx 20 meatballs.

Meatballs - Ingredient Lineup:

Sauce - Ingredient Lineup:

Stir and squish the meat mixture until combined.
Then scoop it out and roll into balls in your hands.

Give the meatballs a light brush of oil before baking.

The sauce will be lumpy looking and will thicken upon cooling.


Bookmark and Share

1 comment:

  1. These are SO good! I made them in turkey and beef to see what I would like better. First I made the turkey, the comments I got where, 'you should quit your day job', 'my mouth is still watering'. All who ate them loved them!
    When I made the beef comments where, 'hands down beef is better', that from the same person in quotes above. Only one of the 4 tasters liked the turkey better. I liked the beef better but I am not a turkey fan.
    The second time I doubled the sauce. It is REALLY good!


I'll trade ya a comment for a smile!

Related Posts Plugin for WordPress, Blogger...