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1/2 cup (120ml) cilantro leaves (about 1/2 bunch) 3 tablespoons coconut milk, well-stirred 1 tablespoon chopped jalapeño pepper Juice and zest of 1 lime 1/4 teaspoon salt 1 large egg white 2 teaspoons fish sauce or low-sodium soy sauce 1 1/2 teaspoons Thai red curry paste 1/4 teaspoon black pepper. Instructions Preheat oven to 400°F. Line a baking sheet with parchment paper and place a cooling rack on top of the parchment paper.

Put all ingredients except turkey in a food processor and process until finely chopped. Alternatively, chop or mince by Using a cookie scoop or a spoon, form into. Ingredients: 1/2 cup (120ml) cilantro leaves (about 1/2 bunch) 3 tablespoons coconut milk, well-stirred 1 tablespoon chopped jalapeño pepper Juice and zest of 1 lime 1/4 teaspoon salt 1 large egg white 2 teaspoons fish sauce or low-sodium soy sauce 1 1/2 teaspoons Thai red curry paste. Thai Turkey Meatballs With Spicy Cilantro Dip Ingredients 1/2 cup (120ml) cilantro leaves (about 1/2 bunch) 3 tablespoons coconut milk, well-stirred 1 tables. Meatballs for dinner or starters are always a win-win.

1 tablespoon (15 ml) chopped jalape ñ o pepper. Juice and zest of 1 lime. 1/4 teaspoon (1.25 ml) salt. 1 large egg white. 2 teaspoons (10 ml) fish sauce or low-sodium soy sauce.

1 1/2 teaspoons (7.5 ml) Thai red curry paste. 1/4 teaspoon (1.25 ml) black pepper. When the meatballs are browned, add bruised lemon grass stocks and ginger to the same pan. Crush cardamom, star anise and add to the pan. Add the cinnamon stick, turmeric, ginger pieces, coriander seeds, coconut milk and bring to a simmer.

Slowly add the chicken stalk and simmer the meatballs over medium heat for 10 to 12 minutes. Fry a few meatballs at a time until lightly browned and no longer pink in center. Drain on paper towels. For Spicy Dipping Sauce: Combine vinegar, soy sauce, jalapeños, green onion and sugar in small bowl. Serve warm meatballs with wooden picks and Spicy Dipping Sauce.

Preheat oven to 375 degrees. Grease an 8×8 glass baking dish with some oil (olive, coconut, etc.) Place all ingredients for the meatballs into a bowl and use your hands to mix the mixture together. Using a cookie scoop, scoop out each meatballs and.

Instructions. Preheat oven to 500°F. In a large bowl combine the ground turkey, panko, egg, salt, scallions, garlic, ginger, cilantro, 1 tbsp of the soy sauce and 2 tsp sesame oil. Gently mix with your hands until combined well.

Shape meatballs 1/4.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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20 comments

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  • Just guessing here, but maybe just easier? and no stirring necessary, which might break up the meat balls?:-) I did initially think the same thing as you, though.

  • Seonkyoung Longest
    WHAT TYPE OF A SOY SAUCE?
    Kikomon a 50: 50 Light and Dark
    OR
    Dark soy sauce to taste with Light soy sauce to taste
    OR
    Double Dark soy sauce to taste with soy sauce Light to Taste
    OR
    Your choice of company made soy sauce?

  • Thanks for sharing in your effortless cheery way different ways of cooking meatballs & with different delicious flavors to finish it off.

  • I’ve tried all 3. And theyre all amazing. I think my personal favorite is the beef ones. I make it for dinner with fried rice. My family loves it

  • Omg they’re so good. I only made the first ones. I used turkey instead of beef. Reminds me of a spice meatloaf. I’ll try beef next time

  • Greetings Seonkyoung. I used your honey sriracha and the Mongolian sauces to coat chicken wings and might I say they were spectacular.

  • I made the beef meatballs but didn’t have sambal so I substituted it with gochujang and taiwan style chili black bean paste & it worked nicely

  • They turned out great, I added a whole (finely grated) zucchini to the baked meatballs and couldn’t taste it at all! Excellent way to make them even healthier lol

  • I wish I could do that whole make up a recipe on the fly thing like you do. At least I married someone who can. We can eat beef mince 99 days in a row and never eat the same thing twice. You’re geniuses. Do you test the recipes first or just dive in and film straight away?

  • That’s becoming your line-You’ll see what I mean. Then your mom’s, of course is, “Listen to Noi!”

    What veggies would you have this with, by the way? Can you do some full meal videos where the sides are included too?

  • I tried the Mongolian beef just now and it’s delicious! That combination of salty, sweet and spicy (not too hot). It’s so easy to make! I regret not having spring onions though, i bet it would’ve tasted better. (I also added a fried egg on top of my rice, just cause! ��) thank you!

  • Easy and delicious! I always thought meatballs are fried in deep oil:) i made mh own yougurt basdd sauce to cut the sugar. And use beef broth instead of the water.

  • I made the spicy beef meatballs as our lunch and it’s delicious! I can’t believe it! It has the right amount of spiciness and sweetness. Thanks for the recipe! ��

  • If I was Chef John, I would say ‘Thanks, but if it doesn’t roll, it’s not a ball.’ lol. But I guess I’m NOT Chef John, so I should just shut up. lol:-)

  • I have made all three recipes and they’re all absolutely delicious. My favourite ones were the spicy Mongolian beef meatballs the sauce was so tasty. All three have great flavours and pack just enough spice. Thank you Seonkyoung for these amazing recipes!! I would love for more Asian meatball ideas.

  • wow right before you said “how come you did not tell me i forgot cayenne” i was thinking… well he likes lamb, but why does he not add his favourite spice o_O

  • You’re not Vietnamese, you’re Thai so why do you keep making Vietnamese dishes? You’re doing it all wrong. Vietnamese people do not cook with brown sugar at all.

  • I love, love, love your video’s. Please dont ever change. Ive always loved this kind of food but the food is amazing and you make me smile. Keep up the amazing work. Thank you!

  • I just LOOOOVE how you made three variations with three different sauces and kinds of meat to compliment it just right and you can also switch the sauces to the meat if you want to try something different. Just love this video what a great idea and no ingriedient is too difficult to find. Great job

  • I tried the caramalized lemon grass pork today, Seonkyoung, I thank you so much for this recipe, I have never had lemon grass before, this was delicious.