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Thai Inspired Turkey Meatballs

note cooking thai turkey

Ingredients

  • 1 piece fresh ginger (4-inch), peeled
  • 6 cloves garlic, peeled
  • 2 habaneros
  • 2 pounds ground turkey
  • 3 tablespoons fish sauce
  • Kosher salt
  • 2 tablespoons vegetable or olive oil
  • 4 cups unsalted chicken broth
  • 1 can (14-ounce) full-fat coconut milk
  • 1/2 teaspoon granulated sugar
  • 5 ounces lacinato kale
  • 1 tablespoon lime juice, plus lime wedges for serving
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 1 red onion, chopped

Instructions

  1. Grate the ginger, garlic, and habanero using the small holes of a box grater or a microplane. Transfer half to a large bowl and set the rest aside. To the large bowl, add the ground turkey, 2 tablespoons fish sauce, and 1 teaspoon salt. Combine using hands or a fork, but do not over mix.
  2. Form 2-inch meatballs (about 2 ounces each) using hands or an ice cream scoop. In a large pan, heat the oil over medium-high heat. Cook the meatballs in batches, flipping halfway, until golden brown on both sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
  3. Add oil to a large pot and heat to medium, add the reserved ginger mixture, and saute until fragrant, about 1 minute.
  4. Add chopped red onion, carrots, and celery stalks. Saute until the vegetables are tender.
  5. Add the chicken broth, coconut milk, sugar, and the remaining 1 tablespoon fish sauce. Bring to a simmer.
  6. Add meatballs and any juices from the plate. Simmer until flavors blend and meatballs are cooked through, 10 to 14 minutes.
  7. Remove from heat. Stir in the kale and lime juice. Serve with lime wedges.