Spicy Thai Meatballs
I’m not quite sure where 2015 went ~ I swear we were just ringing it in days ago ~ yet another New Year’s Eve is upon us. It’s probably obvious I lo♥e Thai food and have been on a kick lately, so it should come as no surprise that I’m finishing 2015 with another yummy Thai recipe, this time in appetizer form ~ perfect for New Year’s Eve get-togethers ~ one-bite Spicy Thai Meatballs. Meatballs are such a great appetizer. My nephew shared his mozzarella- stuffed meatballs with a rich, red tomato sauce with us Christmas Eve. So yummy, cheesy and definitely high-five worthy we all went back for seconds. Meatballs are also economical ~ one pound of ground meat makes so many! ~ easy to prepare and let’s face it ~ they look just as pretty when they arrive at the party as they do with just one left in the bowl. The same can’t be said of all appetizers. Ahem, yes, I’m talking about you, layered dip ~ starting out looking as pretty as a prom date when you pick her up, but a hot mess by night’s end – chips embedded, gaping holes, pools of liquid (the dip I mean, not the prom date). Trust me. You’ll be happy you opted for easy, one bite Spicy Thai Meatballs and in spite of (or maybe because of) this being a season of overindulgence, these Spicy Thai Meatballs are made with ground turkey, so if one of your New Year’s resolutions is to lose weight, get fit or just eat healthier so you’ll feel better, that’s just one more reason to try them.
All in one bowl and even though your mom told you not to, today you get to play with your food!
Rolled and into the oven!
A little sauce action.
Add the meatballs.
Plate any way you like or keep warm in a crockpot.
If this sauce sounds familiar, then a big star for you for paying attention. It’s taken right from the Spicy Orange Chicken Bowl.
In full disclosure, Christmas morning we had grapefruit juice mimosas (if anyone knows of an actual name for mimosas made with grapefruit juice instead of orange juice, let me know ~ please and thank you!) but because they were heavier on the champagne than the grapefruit juice, I had a lot of juice leftover (as in almost a full container). For that reason and because I was too lazy to go to the store, I opted to use grapefruit juice in place of orange juice today and found it worked just as well.
New Year’s Eve celebrations are often generational. For some it means a long line outside a bar and a cover charge. For others it’s a sporting event or a house party. My husband and I were never the bar or hall party people. We spent many years cheering on our hometown Detroit Red Wings hockey team, often arriving home with plenty of time to watch the ball drop in Times Square on TV (yes we’re those people). Later on we had fun ringing in the new year at home surround by neighborhood friends and all of our kids ~ hats on, horns blowing, the next morning discovering crushed cookies in the carpet and a water ring or two on an end table, but always a good time. However you’re celebrating this New Year’s Eve, be safe and eat well and I’ll see you in 2016. Happy New Year!
- 1 pound of ground turkey
- 1/2 cup of bread crumbs
- 1/4 teaspoon of garlic powder
- 1 egg
- 1/4 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/2 teaspoon of ground cumin
- 2 tablespoons of finely minced fresh cilantro
- 1 tablespoon of soy sauce
- 1/4 cup of finely diced onions
- Juice from 1/4 of a lime
- 1/4 cup of finely grated carrots
- 1 cup of orange OR grapefruit juice
- 1/2 of orange marmalade
- 1/4 cup of soy sauce
- 1/4 teaspoon of garlic powder
- 1 tablespoon of Sriracha (more may be added according to your taste)
- 2 teaspoons of brown sugar
- 1/4 cup of peanut butter
- Juice from 1/4 of a lime
- 1 tablespoon of corn starch
- 2 tablespoons of minced cilantro
- 1-2 green onions cut on an angle (for garnish)
- Preheat oven to 400 degrees.
- Grease a large baking sheet.
- Add all ingredients to a large bowl.
- Mix well with your hands.
- Roll meatballs into bite-size balls.
- Bake 12-20 minutes, depending on size until cooked through (turn about halfway into cooking time).
- In large sauce pan or skillet with high sides, combine orange or grapefruit juice, orange marmalade, garlic powder, Sriracha and brown sugar.
- Stir until blended over medium heat.
- Add the peanut butter and lime juice and whisk until mixed thoroughly.
- In a small bowl or cup, combine the soy sauce and corn starch.
- Add to the pan and stir or whisk until blended.
- Continue cooking 3-5 minutes or until the sauce thickens.
- Stir in the cilantro.
- Fold the meatballs into the sauce and stir to coat.
- Plate and garnish with chopped green onions.
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