These easy, healthy, baked turkey meatballs get a Thai twist with the addition of red curry paste and ginger for a tender and moist homemade Asian meatball.
Preheat the oven to 400°F and spray a baking sheet with cooking spray. Set aside.
In large bowl, combine the ground turkey or chicken with the egg, panko breadcrumbs, green onion, garlic, fish sauce, ginger, red curry paste, and salt and pepper. Use a whisk to break the egg yolk and lightly fold the ingredients together. Gently knead the mix with damp hands until incorporated. Cover and refrigerate the mixture for at least 15 minutes for the breadcrumbs to soften, up to overnight.
Use a small scoop to form the meatballs into 1-inch balls and place on a cutting board. Dampen your hands and lightly shape and roll the meatballs between your palms and place evenly spaced on the baking sheet. Bake until no longer pink inside, about 20 minutes, then broil on high for another 5 minutes for a deliciously crispy crust. Remove from the oven. Serve immediately or at room temperature.
Make the meatball mix 1-2 days ahead of time and refrigerate until ready to bake.
Meatballs can be baked, cooled, and frozen for up to 3 months. Reheat from frozen for 30 minutes at 400°F.
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