Thai Meatballs on Skewers

Thai Meatballs on Skewers

2 reviews, 4.5 star(s). 100% would make again

Ready in 25 minutes

It is an excellent appetizer for a Thai meal, and an ideal dish to prepare for a party.

"My mixture wouldn't hold it's shape, so I eneded up baking little meat-mounds in the oven instead of grilling them. Even so, they tasted fantastic! I imagine they're even better when grilled. I just served them with some warm buttered naan bread and everyone in the house loved it! Cheap, easy, and tasty--can't really get much better than that. I just need to figure out a way to get them to hold their shape so I can try them on the grill."

Ingredients

12 oz ground turkey
2 French shallots; finely chopped
3 cloves Garlic; chopped
1 1" ginger; grated
1 tbsp peppercorns; crushed
2 tbsp light soy sauce
2 tsp soft brown sugar
1/2 cup fresh cilantro leaves; ½ cup

Original recipe makes 4

Servings  

Preparation

Place the ground turkey, French shallots, garlic, ginger, soy sauce, peppercorns and brown sugar in a bowl. Mix the ingredients thoroughly until well combined.

Using 2 teaspoons of mixture at a time, form into balls. Thread the balls onto the bamboo skewers, using three balls for each skewer.

Place on an oiled grill plate or barbecue. Cook, turning frequently, for 7-8 minutes or until the meat is cooked. Sprinkle with coriander.

Verified by stevemur
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Calories Per Serving: 541 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Reviews

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My mixture wouldn't hold it's shape, so I eneded up baking little meat-mounds in the oven instead of grilling them. Even so, they tasted fantastic! I imagine they're even better when grilled. I just served them with some warm buttered naan bread and everyone in the house loved it! Cheap, easy, and tasty--can't really get much better than that. I just need to figure out a way to get them to hold their shape so I can try them on the grill.
badcarissa 4y ago

Soak the wooden skewers in water for at least 30 minutes before use, to help prevent them burning. [I posted this recipe.]
Alghero 6y ago

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