Thai Baked Turkey Meatballs EntréeFowlAppetizersSyrah “Syrah’s dark fruit and peppery spice beautifully complement the bold, aromatic flavors of the Thai Meatballs. The smooth tannins and savory notes balance the dish’s heat and umami richness, creating a vibrant, harmonious pairing.” Katie Wetzel Murphy, Winery Ambassador and Family Partner Serves: 4-6 Ingredients: Meatballs 1 Lb ground turkey 1/2 cup Panko breadcrumbs 2 Tbsp Thai red curry paste 2 cloves garlic, minced 1 Tbsp fresh ginger, grated 1 Tbsp fish sauce 1 Tbsp soy sauce or tamari 1 egg, beaten 1/4 cup cilantro 1 Tbsp lime juice Sliced green onions or chives for garnish Dipping Sauce 1/2 cup peanut butter 1 Tbsp soy sauce 1 Tbsp lime juice 1 Tbsp honey 1 tsp red curry paste 2-3 Tbsp water, to thin Method of Preparation: Preheat oven to 400°. Line a baking sheet with parchment paper. In a large bowl, mix the meatball ingredients together with your hands. Form meatballs into 1” balls, place on baking sheet with space in between. Bake for 20 minutes, or until cooked through with a golden-brown crust, then let cool while making the sauce. For the sauce, combine all ingredients in a bowl and whisk until smooth. To serve, either glaze the warm meatballs with the sauce or serve the sauce along side the meatballs as a dipping sauce.
