Sweet chilli turkey meatballs are delicious, tender and juicy, and quick and easy to make. Loaded with classic Thai flavours, these meatballs are baked and then tossed in a homemade sweet chilli sauce. They’re savoury, sweet, and tangy with an incredible depth of flavour. Serve sticky Thai turkey meatballs on their own with extra sweet chilli sauce, over a bowl of steamed rice and vegetables, or with a green onion dinner roll.
INGREDIENTS AND SUBSTITUTIONS
To make these easy sweet chilli turkey meatballs, you will need the following ingredients (full quantities in the recipe card below):
* ground turkey
* green onions
* garlic
* ginger
* red curry paste – this is optional, it adds a slightly spicy kick.
* fish sauce
* breadcrumbs
* egg
* salt
sweet chilli sauce – we made homemade sweet chilli sauce using white vinegar (or rice vinegar), water, sugar, garlic, Sambal Oelek garlic chilli paste (or crushed red pepper flakes), and cornstarch (or all-purpose flour). You can also use store-bought sweet chilli sauce if it is more convenient.
You will also need measuring cups and spoons, a mixing bowl, a half sheet baking pan, and a shallow saucepan.
HOW TO MAKE SWEET CHILI TURKEY MEATBALLS
Prepare the meatballs. In a large mixing bowl, combine ground turkey with green onions, garlic, ginger, curry paste (if using), fish sauce, breadcrumbs, egg, and salt. Mix well to form into a uniform consistency. Set aside for at least 20 minutes or refrigerate overnight to allow all the flavours to infuse better.
Shape the meatballs. Take 2 tablespoons of the turkey mixture at a time and roll into meatballs. Transfer the meatballs onto a parchment-lined half sheet baking pan and lightly coat with some oil to keep them from sticking, if needed.
Bake the meatballs. Bake in a 400 F preheated oven for 18-20 minutes until fully cooked through and the internal temperature reaches 165F as read on a meat thermometer. Set aside.
Make the sweet chilli sauce. In a shallow saucepan, whisk together vinegar, water, sugar, garlic, chilli paste, and cornstarch until sugar and cornstarch are fully dissolved. Keep stirring and heat the mixture over medium heat until thickened to the desired consistency, about 4-5 minutes.
Toss in meatballs. Add the baked meatballs and toss well to coat evenly. Serve immediately with extra sweet chilli sauce on the side, or over white rice and veggies.
RECIPE TIPS AND TRICKS
How to store: Keep leftover sweet chilli Turkey meatballs in an airtight container in the fridge for up to four days.
How to serve: Most meatball recipes are served up with pasta, but these sweet chilli turkey meatballs aren’t like any other regular meatball dish. Instead, serve them on their own, over white rice with steamed veggies, or on a freshly toasted roll.
How to freeze: Turkey meatballs freeze well either before or after cooking.
To freeze uncooked meatballs: Place the shaped meatballs on a large half sheet baking pan lined with parchment paper. Transfer the pan to the freezer and freeze until hard, about 1 hour. Then, transfer the meatballs into a freezer bag or freezer-safe airtight container and store in the freezer for up to 3 months. To cook, allow the meatballs to thaw overnight in the refrigerator first, then cook as per recipe instructions on the stove.
To freeze cooked meatballs: Once cooled, store the meatballs in an airtight container or freezer bag for up to 3 months.
How to reheat: You can reheat turkey meatballs in the microwave, on the stove over medium-low heat until warmed through, or in a 350 F preheated oven or air fryer for 5-10 minutes until warmed through.
source – cooking365coza
