Thai turkey meatballs


  • Prep Time15 mins
  • Total Time30 mins
  • Makes36
Thai turkey meatballs
Chatelaine Triple Tested


  • finely grated lemon or lime peel

  • 1 egg

  • 2 tbsp hot chili-garlic sauce

  • 2 green onions, chopped

  • 2 garlic cloves, minced

  • 2 tsp fish sauce

  • 500 g ground turkey, or chicken

  • 3 tbsp cornstarch

  • 2 tbsp finely chopped fresh coriander


  • Arrange oven racks in top and bottom thirds of oven. Preheat to 350F (180C). Spray 2 foil-lined baking sheets with oil. Place lemon peel in a bowl. Whisk in egg, chili-garlic sauce, onions, garlic and fish sauce. Crumble in meat. Sprinkle with cornstarch and coriander. Mix together. It's wet. Form into 1-inch (2.5-cm) balls. Bake on sheets in top and bottom thirds of oven until firm to touch, 15 to 20 minutes. No need to turn meatballs. Place in a serving dish. Serve with toothpicks.

Nutrition (per serving)

Calories 73, Protein 7g, Carbohydrates 3g, Fat 4g, Sodium 131mg.

Make-ahead tip: Prepare meatballs. Don't bake. Freeze on waxed paper on baking sheets until firm, then freeze in plastic bags up to 1 month. Bake from frozen, following directions, but add an extra 5 to 7 minutes.