These are mildly spicy turkey meatballs with a complex mango chutney sauce that can be made easily on the stovetop of your RV kitchen.
You can also make it in a pot on the grill. The flavor profile is a nice break from the traditional meatballs in tomato sauce!
Thai food is popular throughout the US, Canada and abroad, but many people do not know much about making Thai foods.
Recipes from Thailand are notably an ideal combination of four seasonings: spicy, sour, salty, and sweet. There is a lot of emphasis placed on including vegetables and fresh fruits in Thai cuisine. Little importance is placed on baked goods. The desserts that are served in Thailand come loaded with a lots of fruit(s).
Curries often have vegetables or fruit in the recipe especially in the curries that they serve.
Many dishes in the country are created following recipes that have been handed down for generations both locally and regionally. through certain recipes that have been provided by generations often within the same region.
Thai Cuisine Is Usually on the Healthy side
Traditional food from Thailand is not just scrumptious, but healthy at the same time. The cuisine has modernized over time, but the healthy factor in all the dishes has remained strong.
The following recipe takes shortcuts and decreases the numerous spices typically found in older Thai recipes. As a convenience, the addition of Ritz cracker crumbs or other bread crumbs gives both convenience and moisture to the end cooked product. The chutney lightens and sweetens the dish and take advantage of another ready-made grocery product readily available rather than add a lot of additional pre-time prior to cooking the following recipe.
The ground turkey is a lighter tasting ground meat to use and was my choice when deciding on the ingredients of the meatballs.
Thai Turkey Meatballs
1 1/2 lb ground turkey
1 raw egg
1/2 cup Panko bread crumbs or Ritz cracker crumbs
1/2 tsp powdered ginger spice
1/2 tsp garlic powder
3/4 – 1 tbsp Thai green curry paste
2 tsp light soy sauce
2 tsp white wine vinegar
sea salt and fresh ground pepper
2 tbsp olive oil
1 1/2 tsp curry powder
1 ½ tsp dried basil spice
1 tbsp white wine vinegar
1 tbsp light soy sauce
13.5 oz can coconut cream or coconut milk
4 1/2 oz Major Grey's Mango Chutney
pinch of sea salt
- In a large bowl, combine all ingredients except olive oil. Mix together using your hands until well combined.
- Form the mixture into tablespoon sized balls.
- Pour the olive oil in a large cast iron or nonstick skillet. Turn heat to medium high heat, when oil is warm add meatballs carefully to the pan. Cook, stir and brown the meatballs on all sides turn as needed to prevent meatballs from sticking to the pan. After browning, turn heat to low. Meatballs are cooked through when the internal temperature of the meatball center reaches 145 F.
- Pour coconut cream and all sauce ingredients into the pan with the cooked meatballs, stir to combine.
- Simmer the meatballs in the sauce to thicken the sauce over approximately 20 minutes then serve.
- Leftovers: Cover and refrigerate and use within 3 days or freeze portions in freezer ziplock bags. Burp the air from the bag after placing the meatballs in the ziplock. Label and date the bag with a permanent marker, liting date prepared and ingredients or name of the recipe dish. Add reheating directions if desired.
- Reheat the meatballs (refrigerated or frozen) in sauce in a medium saucepan over medium low heat until the meatballs are defrosted and thoroughly warmed.
Want more RV Recipes? My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on eBay and my blog site at: https:/smallkitchenbigflavorsblog.wordpress.com
Comments are closed.