
Vietnamese-Style Turkey MeatballsRecipe by Chef Heidi Fink Yield Serves 4 High protein, high flavour, and quick to put together. A perfect mid-week meal! Ingredients Meatballs: 30 g crustless white bread, cut or torn into pieces (approx. ¾ cup bread cubes) 45 ml (3 Tb) water 15 ml (1 Tb) brown sugar 30 ml (2 Tb) minced green onion 30 ml (2 Tb) minced cilantro stems 15 ml (1 Tb) minced fresh lemongrass OR 10 ml (2 tsp) lemongrass puree 15 ml (1 Tb) fish sauce ¼ tsp cayenne ¼ tsp salt, or more, to taste 500 g ground turkey thigh Dipping Sauce: 30 ml (2 Tb) fish sauce 30 ml (2 Tb) brown sugar 30 ml (2 Tb) water 30 ml (2 Tb) fresh lime juice hot thai chilis, sliced Directions Preheat oven to 400 F. Cover a baking sheet with parchment paper. Combine the bread and water in a large bowl and mash to a paste. Add the brown sugar, green onion, cilantro, lemongrass, fish sauce, cayenne, and salt. Mix until thoroughly combined. Add the ground turkey and mix well, using your hands if necessary, until evenly mixed. With wet hands, roll turkey mixture into golf-ball sized meatballs and place on the tray. You should have about 15 meatballs. Place tray in to the oven and roast until the meatballs are browned slightly and their juices run clear. Their internal temperature should register 165F on an instant-reading thermometer. Meanwhile, making dipping sauce. Combine all ingredients in a small bowl and stir to dissolve sugar. Taste to adjust, adding more lime juice, if desired. Serve meatballs warm, with dipping sauce, sliced cucumbers, thin carrot sticks, and lettuce. These are great with rice noodles to make a full meal.

Vietnamese-Style Turkey MeatballsRecipe by Chef Heidi Fink

Yield Serves 4

High protein, high flavour, and quick to put together. A perfect mid-week meal!

Directions

Preheat oven to 400 F. Cover a baking sheet with parchment paper.

Combine the bread and water in a large bowl and mash to a paste. Add the brown sugar, green onion, cilantro, lemongrass, fish sauce, cayenne, and salt. Mix until thoroughly combined. Add the ground turkey and mix well, using your hands if necessary, until evenly mixed.

With wet hands, roll turkey mixture into golf-ball sized meatballs and place on the tray. You should have about 15 meatballs. Place tray in to the oven and roast until the meatballs are browned slightly and their juices run clear. Their internal temperature should register 165F on an instant-reading thermometer.

Meanwhile, making dipping sauce. Combine all ingredients in a small bowl and stir to dissolve sugar. Taste to adjust, adding more lime juice, if desired.

Serve meatballs warm, with dipping sauce, sliced cucumbers, thin carrot sticks, and lettuce. These are great with rice noodles to make a full meal.

Vietnamese-Style Turkey MeatballsRecipe by Chef Heidi Fink

Ingredients

Directions