Thai style Turkey Meatballs in Coconut Milk Sauce

(Serves 6-8)

For the meatballs:

2 lbs ground turkey

1 onion, finely chopped

2 cloves garlic, finely minced

1 inch fresh ginger, peeled, finely minced

Handful fresh cilantro, finely minced

1 stalk lemongrass, stripped and minced

2 scallions, finely minced

Zest of 1 lime

1/2 cup fine breadcrumbs

1 egg

Salt and pepper

Pinch Chili flakes

Coconut oil, for frying

For the sauce:

1 onion, finely chopped

2 scallions, finely chopped

1/2 inch ginger, peeled and finely minced

Pinch chili flakes

1 stalk lemongrass, stripped and minced


1/2 - 1 cup chicken broth

Coconut milk

Salt and pepper

Lime, cilantro for garnish

Summer Cooking!



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Sourdough Croutes

with ricotta salata, fresh peas, Asian microgreens, and a drizzle of extra-virgin olive oil

salt and pepper


1 sourdough baguette

fresh peas

crumbled ricotta salata

Microgreens

For the meatballs:

Mix all the meatball ingredients together in a big bowl (use your very clean hands to do this!).  Roll meatballs to the size of golfballs and chill for about half an hour.

Fry meatballs on all sides in a non-stick pan in a small amount of coconut oil (2 tbs) until browned all over.  Transfer to large platter.

For the sauce:

To the pan, add all the ingredients up to and including the lemongrass.  Sauté until the onion starts to soften, then add the chicken broth and the coconut milk.  Season with salt and pepper.

Add the meatballs to the pan and simmer until the meatballs are thoroughly cooked through, about 10 more minutes.

Add juice of lime (1/2 - 1: check for taste) and a handful of chopped cilantro. 

Serve with rice and sautéed greens.

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