Thai chilli turkey meatballs

This one comes from Primal Cravings, although they suggest chicken and I always instead do this with turkey mince.  It also suggests using peach jam, but I’ve been unable to find that in shops and find plum jam works equally well. I’d say any fruit jam would, as long as you’re happy to have the taste of that along with the turkey mince. (This is the one time you may want to steer clear of cranberry though!!)

You basically make the meatballs, then with much the same ingredients, make the sauce. So I’ve listed the ingredients in one list below, but bear in mind when making the balls, that you may not need to add all of that ingredient.

500g turkey mince
1 tbsp coconut flour
3 tbsp chopped coriander
1 egg
125ml + 1 tbsp plum jam
2 tsp chilli garlic sauce (I used periperi sauce)
60 ml cider vinegar

Preheat the oven to 400F/Gas Mark 6. Line a baking try with greaseproof paper.

1. Mix together the mince, coconut flour, egg, 1 tbsp coriander, 1 tbsp jam and half the chilli garlic sauce. You’ll need to use your hands and you’ll probably find the mince becomes a bit mushy – essentially once mixed you just need to form into balls. You’ll be able to make about 10 or so – aim for 1 1/2 inches wide. As you make them, place them on the baking paper. Put in the oven and bake for about 20 – 25 minutes.

2. While they’re cooking, prepare your sauce in a sauce pan. Taste and refine as you’re doing this – depending on taste you may not want all of the vinegar.

So, combine the remaining jam, cider vinegar, 1 tsp chili garlic sauce, 1 tbsp water and 2 tsbp coriander. Cook over a medium heat until the sauce starts to bubble.

3. Transfer for the sauce to a serving bowl and add the meatballs. Gently toss to coat the meatballs but don’t break them up. Serve with the rest of the meal – as you’ll see I went with rice and peas but you could also just go with salad, or even stirfry or noodles and veg.



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