Thai Chili Meatballs

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Enjoy this Thai Chili Meatballs recipe! These delectable bites combine the perfect balance of savory, sweet and spicy flavors that will transport your taste buds straight to the vibrant streets of Thailand.

These meatballs are so flavorful when garlic, ginger, red bell pepper and carrot are sauteed in vegetable oil.

These meatballs bake in the oven in just 13 minutes, creating a golden-brown exterior with a juicy and flavorful interior.

The sauce is a combination of water, vinegar, sugar, garlic, ginger, crushed red pepper, ketchup and Sriracha that's both sweet and spicy.

As you toss the meatballs in this Thai-inspired sauce, remember to garnish the dish with red bell pepper, carrot or radish for a burst of color and freshness. These garnishes contribute to a delightful crunch and serve as a contrast to the succulent meatballs.

Serve these Thai Chili Meatballs as an appetizer or main course at your next lunch or dinner, it’s sure to be a favorite in your household.

 

Directions:

1. Preheat oven to 425°.
2. In a medium skillet, heat the oil over medium-high heat. Add 2 teaspoons garlic, 2 teaspoons ginger, bell pepper and carrot. Sauté for 3 minutes, stirring occasionally.
3. Add the green onion and sauté 1 minute. Transfer mixture to a large bowl.
4. Add the turkey, cumin, salt and pepper to the bowl. Mix until well combined. Form into 24 balls, place on a baking sheet and bake for 13 minutes.
5. In a small saucepan, combine 1/2 cup water, vinegar and sugar. Bring to a boil.
6. Add the remaining 1/2 teaspoon garlic, 1/2 teaspoon ginger, crushed red pepper, ketchup and hot sauce. Reduce heat and simmer 5 minutes.
7. In a small bowl, combine the remaining 1 teaspoon of water and corn starch. Whisk it into the sauce mix, simmer for 2 minutes, stirring frequently.
8. Toss the balls in sauce. Garnish with red bell pepper, carrot, or radish if desired. 

Tip: Top with crushed cashews for an added crunch.

Recipe Courtesy of Chef Michelle, ALDI Test Kitchen