Thai Turkey Bites
Submitted by mimi
Spicy, tangy Thai turkey meatballs with red curry paste and fish sauce, served with a sweet-sour cucumber dipping sauce. A quick party appetizer ready in 30 minutes that feeds a crowd.
YIELD
25 servingsPREP
20 minCOOK
10 minREADY
3 daysThese little Thai-spiced turkey meatballs pack serious heat and flavor into every single bite.
Ground turkey gets mixed with red curry paste and fish sauce, then cooked up quick and served alongside a cool, crunchy cucumber sauce spiked with lime, brown sugar, and fresh chili.
The contrast between the warm, aromatic meatballs and that bright, tangy dip is what makes this appetizer so addictive.
You’ll get 25 to 30 bites out of one batch, which makes them ideal for game day spreads, holiday parties, or potluck contributions.
Kitchen Tips
- Swap fish sauce for soy sauce if you want to keep things milder or accommodate shellfish allergies
- The cucumber dipping sauce can be made up to 3 days ahead, so prep it early and save yourself time on party day
- Shape all your meatballs uniformly so they cook evenly in the microwave
- These freeze beautifully; reheat from frozen in the microwave for a quick snack
Ingredients
Directions
For sauce: In a mixing bowl combined water, brown sugar, and lime juice. Stir until brown sugar dissolves.
Add cucumber slices, onion, and chili pepper. Mix well. Cover and chill up to 3 days.
In a mixing bowl, combine ground turkey, fish or soy sauce, and red curry paste. Mix well.
Shape turkey mixture into 1-inch meatballs; flatten slightly.
Arrange meatballs in a microwave safe 8×8×2 inch baking dish .
Cover dish loosely with waxed paper.
Micro-cook on 100% power for 5 to 7 minutes or until done, turning meatballs over and rotating dish a half-turn once.
To serve, place meatballs in a chafing dish over burner.
Transfer sauce to serving bowl. With a toothpick spear a cucumber slice, then a meatball. Dip in sauce.
Makes 25 to 30 meatballs.
Meatballs may be frozen.
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