By Jane Curran
Thai turkey meatballs are packed with flavour and so easy to make. These light and slightly spicy patties are ready in just 30 minutes and are perfect for barbecues, week night dinners, and summer entertaining. We served ours with micro leaves and a salad made from 150g sweetcorn kernels, 3 chopped roasted peppers and a good squeeze of lime juice. You could also try serving them with rice noodles or in a bun like a burger, if you like.
Turkey leg mince, which has a higher fat content than turkey breast mince but a deeper flavour, makes these Thai turkey meatballs extra juicy and flavourful. Turkey is lower in fat than beef mince and a great source of lean protein.
You may not have heard of galangal, but this root adds a great punch of flavour to Asian dishes. Galangal is part of the same family as root ginger, and is widely used in Thai cookery. If you cannot find this ingredient, you can use regular root ginger, which is readily available in supermarkets.
With only 5 ingredients, but a fragrant and spicy Thai flavour, these Thai turkey meatballs are an easy but crowd pleasing alternative to the usual meatballs or burger patties.
HOW TO MAKE THAI TURKEY MEATBALLS
- 500g turkey leg mince
- 2 garlic cloves, crushed
- zest of 2 limes, juice of 1
- a small bunch of coriander, chopped
- 5cm piece galangal or ginger, grated
- 3 spring onions, finely chopped
- micro leaves
- lime wedges
- Simply mix all the ingredients together. Form into 8 patties and leave in the fridge for 20 mins to rest and for the flavours to meld.
- when you are ready to cook, either use the barbecue or gently fry in a little oil. Scatter over the herbs and serve with lime wedges.
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