Heat, Thai Turkey Meatballs, and Coleslaw

It is hot. I know many of you may make fun of me for finding 80F to be hot, but when you add high humidity, no air conditioning in the home, stores, movie theatres, and no car it makes for a sad situation for Americans in the UK. I remember going to a movie in June last year and being so disappointed because I wasn’t freezing my butt off. Why the lack of AC, you may ask? I’m sure it has something to do with saving energy and the planet. What a bunch of bologna!

Oh, well. With the lack of relief from the heat, I haven’t been that motivated in the cooking department. Mostly, I don’t want to turn the oven on. (Wow, I just sounded like my mother.) This week, has been a focus on salads, sandwiches, and really anything that utilizes veggies.

For today’s menu I made Thai Turkey Meatballs and an Asian Coleslaw. This was delicious and a cool refreshing dinner for the two of us. The turkey meatballs were full of flavor and the coleslaw has a good kick of spice.

Thai Turkey Meatballs and Coleslaw

Thai Turkey Meatballs

1 green onion, minced
1 carrot, shredded
2 tbsp basil, finely chopped (Thai basil would be even better)
2 tbsp coriander/cilanto
2 tsp siracha (garlic chili sauce)
2 tsp ginger, minced
2 garlic cloves, minced
1 1/2 tsp fish sauce (soy sauce could be replaced)
1 lb ground turkey (I used lean/breast meat.)
1 egg
3 tbsp cornstarch

1. Mix all of the ingredients together until well combined. DO NOT OVERMIX!!!
2. One of my tricks for meatballs, burgers, or other ground meat concoctions, I fry a small amount in a pan and do a taste test. That way you can adjust your flavors if they are bland.
3. Make sure your broiler or grill is well greased. For into 1 inch balls and broil or grill meatballs for 10 minutes. Flip halfway through cook time.

Dipping Sauce

3 garlic cloves, minced
2 tbsp ginger, minced
1 green onion, minced
2 tsp cornstarch
4 tbsp soy sauce
2 tsp fish sauce (if you don’t have it, don’t worry about it)
2 tsp honey
2 tsp siracha (garlic chili sauce)

1. Using either a mortar/pestle or a bowl/back of spoon, crush together garlic, ginger, green onion, and cornstarch. Work veggies and cornstarch into a paste.
2. Add everything else and mix until the cornstarch is well incorporated.
3. Taste and adjust the flavors.

Asian Inspired Coleslaw

small red cabbage, sliced thinly
2 carrots, peeled and shredded
6 radishes, cut into match sticks (optional)
green pepper, thinly sliced
3 green onions
1 handful basil, chopped
1 handful coriander/cilantro, chopped
1/4 cup mayo
2 limes
2 tbsp siracha (garlic chili sauce)
1 tsp sesame oil

1. In a large bowl, combine veggies and herbs.
2. Combine mayo, lime juice, siracha, and sesame oil in a jar with lid. Shake until a smooth sauce.
3. Pour sauce on veggies and mix well. Let sit in refrigerator for an hour.
4. Taste coleslaw for seasoning. Be warned: the siracha will intensify.

We served our meatballs on lettuce wraps. I look forward to having some for lunch! Let me know what you think.


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