This dish transports my foodie mind back to Thailand. One of the first things introduced to us was a welcome snack called Miang kham. The base is a betel nut leaf and piled onto the leaf are fried shallots, ginger, toasted coconut flakes, garlic, lime, peanuts, chopped chili peppers, and topped with a drizzle of palm syrup.
Then carefully wrapped up and popped into your mouth. Talk about an explosion of tastes! I can easily scoff down 6 they’re that good. It’s a common sight in Thailand (whether from a street vendor or at a cafe) to see lettuce leaves used as a way to contain food. Minced beef or pork spiced up and placed into a lettuce cup is one of my favorites. Eating with your hands brings a closer connection to your food and I find it more satisfying. Turkey meatballs wrapped up in lettuce is another favorite.
These meatballs are perfect for an informal gathering. And don’t worry about making a mess…you won’t be the only one!
Makes 13 to 15 meatballs
slightly adapted from Williams-Sonoma
453g (1 lb) ground turkey
1 tablespoon soy sauce
1 tablespoon fish sauce
2 tablespoons minced lemongrass, white portion only
2 tablespoons coriander (cilantro) chopped
1 tablespoon ginger, minced
1 garlic clove, chopped
1/4 cup oil
lettuce leaves
2 green onions, thinly sliced
2 limes, cut into wedges
Preheat an oven to 350f. Line a baking sheet with parchment paper.
In a bowl, combine the turkey, soy sauce, fish sauce, lemongrass, cilantro, ginger and garlic. Mix well. Roll the meat mixture into 1-inch balls and place on a platter.
In a frying pan heat oil over medium heat. Add meatballs and fry. Turn to brown evenly on all sides, about 5 minutes total. Drain on paper towels. Place meatballs on the prepared baking sheet and bake until cooked through, 3 to 5 minutes.
Arrange a platter with lettuce leaves and place warm meatballs on top. Sprinkle with green onions and squeeze lime over. Serve immediately.
The Culinary Chase’s Note: Boston or baby Romaine lettuce works well here or you can use large basil leaves. Enjoy!
- 453g (1 lb) ground turkey
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 2 tablespoons minced lemongrass, white portion only
- 2 tablespoons coriander (cilantro) chopped
- 1 tablespoon freshly grated ginger
- 1 garlic clove, chopped
- ¼ cup oil
- lettuce leaves
- 2 green onions, thinly sliced
- 2 limes, cut into wedges
- Preheat an oven to 350f. Line a baking sheet with parchment paper.
- In a bowl, combine the turkey, soy sauce, fish sauce, lemongrass, cilantro, ginger and garlic. Mix well. Roll the meat mixture into 1-inch balls and place on a platter.
- In a frying pan heat oil over medium heat. Add meatballs and fry. Turn to brown evenly on all sides, about 5 minutes total. Drain on paper towels. Place meatballs on the prepared baking sheet and bake until cooked through, 3 to 5 minutes.
- Arrange a platter with lettuce leaves and place warm meatballs on top. Sprinkle with green onions and squeeze lime over. Serve immediately.
The post turkey meatballs – with an Asian twist appeared first on The Culinary Chase.
