I am thrilled to share one of my favorite recipes from my new cookbook, The Paleo Foodie with the Food Renegades! Like most of the recipes in the book, these meatballs are gourmet, yet simple to make. They can be served as part of a weeknight dinner, or you can impress your dinner guests with a fun twist on the traditional meatball appetizer. I like to make these weekly and keep them in the fridge for a quick and flavorful Paleo-friendly protein snack.
Thai flavors are some of my favorite. They are unique, vibrant and refreshing. Typical Thai dishes combine the 4 flavors of salty, sweet, sour and spicy. For the spicy aspect, this recipe calls for Thai chili peppers. They are sometimes hard to come by. If you can’t find some, serrano peppers make a good substitute.
These Paleo Bangkok Meatballs also employ a shallow-frying method in a wok. If you don’t have a wok, place 1⁄4 cup of coconut oil in a skillet. Keep turning your meatballs until they are browned on all sides.
Paleo Bangkok Meatballs
- 4 scallions, chopped
- 1 inch fresh ginger, peeled and chopped
- 1 stalk lemongrass (the pale yellow parts only), chopped
- 1 tablespoon fish sauce (where to buy a Paleo-friendly fish sauce)
- 1 tablespoon fresh lime juice
- 6 Thai basil leaves (can sub regular basil)
- 2 Thai chili peppers, chopped
- 2 lbs. ground turkey
- 2 teaspoons raw honey (where to buy organic, raw honey)
- 1 egg, lightly whisked
- 1 teaspoon sea salt (where to buy real sea salt)
- 1⁄2 teaspoon black pepper
- 1 tablespoon arrowroot starch (where to buy arrowroot starch)
- coconut oil for frying (where to buy a good coconut oil)
- Place scallions, ginger, lemongrass, fish sauce, lime juice, basil leaves and chili peppers in a food processor until the mixture forms a paste.
- Add it to the meat and combine, but do not over mix.
- Whisk the honey into the eggs. Add the egg and honey mixture to the meat. Add salt and pepper.
- Sprinkle the mixture with arrowroot; fold it in until it disappears.
- Using a tablespoon, scoop up some of the meatball mixture and shape it into a ball.
- Heat a wok over medium heat. Add enough coconut oil to cover half of the meatballs. Drop the meatballs into the wok to fry.
- Using a spoon, turn the meatballs to fry the other side. Cook until the meatballs are browned on all sides, about 10 minutes. The meatballs will have to be cooked in batches.
- Move to a plate lined with paper towels to drain.