Thai Turkey Meatballs

By cpauze

Ingredients

• 4 shiitake mushrooms
• 1 1/2 lbs. ground turkey (preferably dark meat)
• 2 tsp. minced ginger
• 2 tsp. Thai green curry paste, or more to taste
• 2 Tbsp. Asian fish sauce (nam pla nuoc nam; substitute soy sauce with a dash of Worcestershire sauce or anchovy paste if desired)
• 1 tsp. sugar
• 1 egg, lightly beaten
• ¹⁄3 c. green onions, white and green parts finely chopped
• 1/4 c. chopped cilantro
• salt to taste
• 2 Tbsp. peanut oil
• 1 recipe Spicy Asian Dipping Sauce
• ¹⁄3 c. soy sauce
• 2 Tbsp. rice vinegar
• 1/2 tsp. sesame oil
• 1/2 to 1 tsp. brown sugar
• 2 Tbsp. minced green onions
• 1/4 c. chopped cilantro leaves (optional)
• 1 to 2 tsp. Asian chile sauce, such as Chinese chile/garlic paste or Thai chili sauce (Sriracha)

Preparation

Step 1

Pour boiling water over mushrooms to cover and soak at least 30 minutes (up to 3 hours) to soften. Remove and discard stems, and finely chop mushrooms.

In a medium bowl, combine mushrooms, turkey, ginger, curry paste, fish sauce, sugar, egg, green onions, and cilantro. Fry up a sample and taste. Add more curry paste and salt to taste. Mix until well blended and form into 1-inch meatballs.

Heat peanut oil in a large, nonstick skillet over medium-high heat. Add meatballs and cook until all sides are nicely browned, about 10 minutes total. Serve as is or with Asian Dipping Sauce; replace ¹⁄3 cup soy sauce with ¹⁄3 cup Asian fish sauce.

Stir soy sauce, vinegar, sesame oil, brown sugar, and green onions together in a small bowl until sugar is dissolved. Stir in optional cilantro, and add chile sauce to taste.