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Thai turkey meatballs

For the meatballs
  • 450g minced RSPCA Assured turkey
  • 1tbsp chopped garlic
  • 1 finely chopped lemon grass stalk
  • 4 chopped onions
  • 1 tbsp chopped coriander
  • 2 tbsp red curry paste
  • Juice of 1/2 lime
  • 1 tbsp fish sauce
  • 1 RSPCA Assured egg
  • 2 tbsp sunflower oil

For the cucumber relish

  • 4 tbsp rice vinegar
  • 4 tbsp water
  • 50g sugar
  • 1 clove garlic, finely sliced
  • 4 shallots, finely sliced
  • 1 tbsp ginger, finely chopped
  • 1/2 cucumber sliced
  • Watercress for garnish

These absolutely yummy meatballs are easy to make and delicious to eat. Serve as a starter or as part of a Thai buffet.

  • For the meatballs, simply combine all the meatball ingredients apart for the sunflower oil.  Season and mould into small balls.  These can be chilled until ready to be cooked.
  • Lay the balls on a lightly greased baking tray. Cook under a preheated grill for 6-7 minutes. Brushing with a little oil as they brown.
  • For the cucumber relish, bring the vinegar, water and sugar to boil over a moderate heat. Stir until sugar dissolves, remove from the heat and cool.
  • Add the garlic, cucumber, shallots and ginger.
  • Serve the meatballs on a bed of watercress drizzled with a little dressing.
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