Another wonderful treat for the big game this Sunday would be these Thai Red Curry Turkey Meatballs. They are real easy to make and are low fat as they are made with ground turkey. I made them with Thai Kitchen’s Red Curry Paste which I find has such a wonderful spicy flavor. For those of you that don’t like it spicy, you can use less curry paste and for those that like it really hot, just use more. My measurement is just a guideline. I also used Thai Kitchen’s Lemongrass stalks. Lemongrass is definitely a staple among Thai cuisine. Put out these meatballs for your party on Sunday and watch how fast your friends devour them!
Thai Red Curry Turkey Meatballs
Makes 24 meatballs
20 oz. ground turkey
1 cup Panko breadcrumbs
2 tbsp. minced fresh ginger
1 tbsp. dark sesame oil
1 small-med red bell pepper, diced finely
1 tbsp. fresh garlic, minced
1 tbsp. Thai Kitchen’s Lemongrass stalks, chopped very finely
1 tbsp. Thai Kitchen’s Red Curry Paste (more or less to your taste)
1 tsp. salt
Thai Kitchen’s Sweet Red Chili Sauce for dipping
Preheat oven to 350. In a large bowl mix all ingredients except the chili sauce. Line a large baking sheet with non stick foil. Roll the meat mixture into 1 1/2 inch balls and add to cookie sheet. Make the meat mixture into 24 meatballs. Spray with the non stick cooking spray and cook for 12-15 minutes until browned. Turn over and spray the other side with the cooking spray and cook another 7-10 minutes. Serve with the Sweet Red Chili Sauce for dipping.