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Vietnamese Turkey Meatballs on Skewers with Peanut Coconut Dipping Sauce

Makes 34 Skewers the same size as in the photo
Course Appetizer
Cuisine Vietnamese
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 12 -16
Author Valerie Lugonja is... A Canadian Foodie

Ingredients

Ingredients for the Meatballs

  • 1 kg ground turkey or chicken
  • 6 green onions , roughly chopped, or 3 small shallots
  • 4 cloves garlic
  • 2 tablespoons cilantro leaves
  • 2 tablespoons fish sauce
  • 1 tablespoon ginger , freshly minced
  • 1 teaspoon black peppercorns
  • 1 teaspoon sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon sambel oelek
  • 1/4 cup potato flour
  • oil for frying

Ingredients for the Dipping Sauce

  • 1/2 cup unsalted , roasted peanuts, chopped
  • 2 tablespoons smooth peanut butter
  • 2 cloves garlic , minced
  • 2 tablespoons fresh mint , finely chopped
  • 1 teaspoon sugar
  • 1 teaspoon sambal oelek
  • 2/3 cup coconut milk

Instructions

Instructions for the Meatballs

  1. Combine all ingredients except for the chicken and the potato flour in a food processer; process until smooth, or desired texture
  2. Add to chicken and potato flour; combine well
  3. Refrigerate, covered, until cold
  4. Roll tablespoons of mixture with damp hands
  5. Fry in batches in hot oil until browned and done (drain on absorbent paper)

Instructions for Dipping Sauce

  1. Combine all ingredients in bowl; mix well

Recipe Notes

Chicken meatballs freeze well; reheat at 400 F on cookie sheet in oven for 5 minutes from frozen
Sauce stores well in fridge, but peanuts and mint should be added just before serving for best results