Ingredients
Units
Scale
- 500g (1lb) skinless turkey breast
- 500g (1lb) deboned, skinless turkey thigh
- 250ml (1 cup) fresh breadcrumbs
- 4 spring onions, washed and finely sliced
- 2.5cm (1in) fresh ginger, peeled and finely minced
- 5 garlic cloves, peeled and crushed
- 15ml (1 tbsp) fish sauce
- 15ml (1 tbsp) ground coriander
- 250ml (1 cup) fresh coriander, washed and chopped
Instructions
- Preheat the oven to 200C/400F/gas mark 6.
- Mix the mince and breadcrumbs in a large bowl.
- Add the spring onion, both corianders, ginger, garlic and fish sauce and mix well.
- Using damp hands, form the mixture into evenly shaped balls 4cm (1 1/2in) in diameter.
- Heat the oil in a large non-stick frying pan and cook the turkey balls over high heat until browned all over.
- Drain well on paper towels and then place them on a baking tray and bake for 15 minutes or until cooked through.
Notes
- Chicken mince can be used instead of turkey.
- You are welcome to keep the fat content of the meatballs low by using solely breast meat but might risk the balls being on the dry side. That’s what dipping sauce is there for though!
- Stumped about the breadcrumbs? Use 2 slices of white bread and blend to crumbs in a food processor.
- One variation for this recipe is shaping the meatballs into flat discs instead and make some burgers!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Starter
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 242
- Sugar: 2.1 g
- Sodium: 1246 mg
- Fat: 6.6 g
- Saturated Fat: 1.5 g
- Carbohydrates: 18.1 g
- Fiber: 1.2 g
- Protein: 26.9 g
- Cholesterol: 76 mg