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Thai Turkey Meatballs


  • 900 grams turkey mince

  • 3-4 spring onions, chopped

  • 5 cm chunk of fresh ginger, grated

  • 2 tablespoon coriander, chopped

  • 5 cloves garlic, minced

  • 2 tablespoon Thai green curry paste

  • Juice of 1 lime

  • 1 tsp soy sauce

  • 1 tsp fish sauce

  • 1 tsp rice wine vinegar

  • 1 tsp red chili flakes

  • 1⁄2 tsp salt

  • 1⁄2 tsp pepper

  • 2 tsp olive oil

  • 1 courgette

  • 1 packet of baby corn


Coconut Chilli Sauce

  • 1 Tbsp olive oil

  • 150g green onions, chopped

  • 5 cloves garlic, minced

  • 1⁄2 Tbsp red chili flakes

  • 1⁄2 tsp curry powder

  • 2 Tbsp white wine vinegar

  • 350 mls tinned coconut milk

  • Sea salt & pepper to taste



  • In a large bowl, combine all ingredients except the olive oil and mix together using your hands until well combined.

  • Form the mixture into balls about 2 tablespoons in size, and roll between your hands to shape

  • Place the meatballs on a plate to rest before frying

  • In a large non stick pan bring half the olive oil to a medium-high heat and carefully add the meatballs

  • Cook for 6-7 minutes and then turn to brown on all sides, ensuring they don’t stick to the pan. Remove and set aside on a clean plate

  • In the same pan, add the remaining olive oil. Bring the pan to medium heat and add the onion, baby corn and courgette

  • Sauté for 4- 5 minutes until the veg has softened

  • Add the minced garlic, chili flakes, and curry powder. Continue stirring until the garlic softens and the spices are fragrant

  • Add the vinegar and sauté for a further 2 minutes

  • Shake the tin of coconut milk thoroughly and pour into the pan, stirring to combine

  • Increase heat until the sauce is at a gentle boil

  • Add the meatballs and simmer until meatballs are hot through

  • Serve over rice or noodles and garnish with fresh coriander and spring onion


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