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
- to serve
- 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.