Thai red curry turkey meatballs recipe
I know I've lost all credibility with you because I say this all the time, but these might just be my favorite of all the turkey meatballs I've made. Greektown turkey meatballs remain my husband Ted's top choice; he likes to buy a crispy-fresh Greek salad from Giorgiana's Market, across the street from his office, and add a couple of meatballs to make a complete lunch. We've both cut way down on the amount of bread we're eating, so I fantasize about how good these Thai red curry turkey meatballs would be, sliced in half, piled on a baguette with some pickled vegetables and arugula, Vietnamese-banh-mi style. Instead, I dunk a meatball in sweet chili sauce and eat it straight off my chopsticks, letting the gentle warmth of the curry paste and the sweet sauce mingle in my mouth.
Thai red curry turkey meatballs
From the pantry, you'll need: ground turkey, plain dry bread crumbs, plain nonfat Greek yogurt, eggs, Thai red curry paste, ground coriander, reduced-sodium soy sauce, kosher salt, fresh black pepper.
The recipe calls for 3 tablespoons of curry paste, though the end result is not very spicy at all; remember, ground turkey is quite bland and needs aggressive seasoning to perk it up. However, if you're not sure, add half of the amount of curry paste. You can always add the rest after you've tasted your test patty.
Makes 12 large meatballs (2-3 per serving).
1 lb ground turkey (I use 93% fat-free)
1/2 cup plain dry bread crumbs
1/2 cup plain nonfat Greek yogurt
1 large egg
3 Tbsp red curry paste
1/2 tsp ground coriander
1/4 cup chopped fresh cilantro
2 tsp reduced-sodium soy sauce
1/4 tsp kosher salt
1/2 tsp fresh black pepper
Thai sweet chili sauce, for dipping
Preheat oven to 425°F. Line a rimmed baking sheet with a Silpat (silicone mat) or spray with cooking spray, and set aside.
In a large mixing bowl, combine all ingredients except the sweet chili sauce. Use your hands to bring the ingredients together, making sure the seasonings are well distributed throughout the mixture.
Heat a tiny nonstick frying pan over medium heat. Add a drop of olive or canola oil, and 1 tablespoon of the turkey mixture. Cook for 1 minute on each side, until cooked through. Taste to make sure the seasoning of your turkey is correct. Adjust with salt or pepper, if needed.
Use an ice cream scoop with a release (called a disher) to make large meatballs, or divide the mixture into 12 equal parts and roll the meatballs with your hands. Place on the prepared baking sheet.
Bake at 425F on the middle rack of the oven for 18-21 minutes, until the meatballs are lightly browned on top.
Serve over rice, wrapped in lettuce leaves, or in a salad.
More recipes in The Perfect Pantry:
Turkey, cranberry and basil meatballs
Green chile turkey meatballs
Salmon choo chee
Roasted shrimp appetizer with spicy peanut sauce
Red curry beef with mushrooms, red bell pepper and cilantro
Other recipes that use these pantry ingredients:
Red curry meatballs with Vietnamese dipping sauce, from Jeanette's Healthy Living
Chicken breasts with cilantro and red Thai curry peanut sauce, from Kalyn's Kitchen
Thai green curry chicken, from David Lebovitz
Red curry with turkey, sweet potato, and baby bok choy, from Healthy Green Kitchen
Turkey and kale red curry fried rice, from In My Tiny Kitchen