Other
- 2 c vegetable oil for frying
Sauté the white onions in 2 tbsp vegetable oil for approximately 2-3 minutes without coloring them.
Combine the cooked white onions with all ingredients in a medium mixing bowl and mix well.
Taste test the ground turkey mixture by frying a small amount of it. Then adjust seasoning of the mixture using salt and pepper if needed.
Portion and form the meat into 20 balls of the same size with your hands.
Pan fry (about 3 minutes for each side) or deep fry the turkey meatballs (10-15 minutes on medium-high heat) until firm.
Remove the meatballs from the oil using a slotted spoon and place them on a clean plate lined with oil-absorbing papers.
Serving suggestion: move turkey meatballs to a serving platter, pour Thai sweet chili sauce over the meatballs (just enough to cover each ball), and garnish with chopped green onion.
- You can use another sweet sauce instead of Thai chili sweet sauce.
- These meatballs can be made ahead of time and kept in a freezer for up to 3 months. For easy access, store the desired number of uncooked, already-formed meatballs in a single layer in different Ziploc bags to prevent sticking.
- These ground turkey meatballs can be served as a main dish accompanied by a bowl of steamed white rice or as an appetizer/side dish.
Calories: 239kcalCarbohydrates: 3gProtein: 6gFat: 23gSaturated Fat: 4gPolyunsaturated Fat: 13gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 29mgSodium: 118mgPotassium: 88mgFiber: 0.2gSugar: 2gVitamin A: 48IUVitamin C: 1mgCalcium: 8mgIron: 0.4mg