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 Time30minutes
Cook Time30minutes
Total Time1hour
Servings12-16
AuthorValerie Lugonja is... A Canadian Foodie
Ingredients
Ingredients for the Meatballs
1kgground turkey or chicken
6green onions, roughly chopped, or 3 small shallots
4clovesgarlic
2tablespoonscilantro leaves
2tablespoonsfish sauce
1tablespoonginger, freshly minced
1teaspoonblack peppercorns
1teaspoonsugar
1/2teaspoonground cinnamon
1teaspoonsambel oelek
1/4cuppotato flour
oil for frying
Ingredients for the Dipping Sauce
1/2cupunsalted, roasted peanuts, chopped
2tablespoonssmooth peanut butter
2clovesgarlic, minced
2tablespoonsfresh mint, finely chopped
1teaspoonsugar
1teaspoonsambal oelek
2/3cupcoconut milk
Instructions
Instructions for the Meatballs
Combine all ingredients except for the chicken and the potato flour in a food processer; process until smooth, or desired texture
Add to chicken and potato flour; combine well
Refrigerate, covered, until cold
Roll tablespoons of mixture with damp hands
Fry in batches in hot oil until browned and done (drain on absorbent paper)
Instructions for Dipping Sauce
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