Thai Inspired Turkey Meatballs

If you are anything like our family, you are always on the hunt for an easy weekday dinner idea.  These Thai-inspired turkey meatballs are definitely a fan-favourite of both the toddler and the adults in our house, and easily pairs with any number of sides.

What I love about meatballs is how versatile they are, often I just open the fridge and see what I can add. These Thai-inspired meatballs could easily become Greek-inspired meatballs depending on the season and what’s in the fridge.

For these meatballs I used ground turkey and added in grated carrot, zucchini and ginger for an added hit of vegetables and flavour.

The meat can also be prepared a couple hours in advance and ‘rest’ in the fridge before rolling out to bake.  This was especially useful this week as I wanted dinner prep done before I had to pick up Miss M from daycare.

My trick to rolling out meatballs is to use a 1 tbls cookie scoop which I slightly over fill.  This helps to make sure that the meatballs are roughly the same size. Then I pop them in the oven for 20-25 minutes.

Note: Timing can depends on the brand of ground turkey you use.  With Prime ground turkey I find they takes about 20 minutes to cook through.  I often use ground Turkey from a local supplier Hayter’s Farm, and I find this brand is wetter and the meatballs can take longer to cook.

et voila!

Ingredients

• 450 grams ground turkey (1 package)
• 1/4 cup grated carrot (1/2 medium carrot)
• 1/4 cup grated zucchini (1/2 medium zucchini)
• 1 egg
• 1/4 cup breadcrumbs
• 1 tbsp grated ginger
• 1/4 tsp salt
• 1/8 tsp ground pepper
• 1/8 tsp red pepper flakes (optional)
• 1/4 cup diced fresh herbs like Thai basil, parsley or cilantro (optional)

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Directions

Pre-heat oven to 425º. In a large bowl combine: ground turkey, grated carrot, zucchini, and ginger, then add in egg, breadcrumbs, salt, pepper, red pepper flakes and diced herbs.  Combine together using a fork or if you like to get your hands messy go at it.

Roll into 1+ tbls balls and place on parchement paper lined cookie sheet.  (They don’t spread but I like to leave 1/2 inch of space between the meatballs).

Put in the oven on the middle rack and bake for 20-25 minutes.