TURKEY MEATBALLS AND PEANUT SAUCE

Turkey Meatballs and Peanut Sauce image

Provided by Dan Churchill

Time 40m

Yield 16 Meatballs

Number Of Ingredients 16

1 lb ground turkey
1/2 cup low sodium chicken broth, preferably homemade
1 tablespoon fennel seed, toasted and crushed until coarsely ground
1/2 teaspoon red pepper flakes, ground if desired
kosher salt & freshly ground black pepper
olive oil, for drizzling meatballs and serving
Broccolini, blanched to serve
chopped cilantro, for serving
crushed red pepper flakes, for serving (optional)
2/3 cup coconut milk, from a well-shaken can
2 tablespoons natural-style peanut butter
2 teaspoons honey
kosher salt
1 tablespoon fresh lemon juice, plus additional if desired
1 tablespoon roughly chopped cilantro
1 teaspoon dried oregano

Steps:

Make Meatballs:.
Preheat broiler.
In a large bowl, combine turkey, chicken stock, oregano, fennel seeds, red pepper flakes, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Mix gently with your hands until well combined. Transfer to refrigerator for at least 1 hour or freezer for 30 minutes, until well-chilled.
Form 1-1/2 inch balls, using two spoons or a 1 3/4-inch ice cream scoop. Balls will be about 1 1/2 ounces each.
Place formed balls on a sheet pan lightly coated with olive oil. Drizzle meatballs lightly with olive oil. Transfer to broiler and cook until golden and just cooked through, about 7-8 minutes. Serve with peanut sauce, blanched brocollini, and a drizzle of olive oil. Garnish with cilantro and crushed red pepper flakes (if desired) and serve.
Makes Peanut Sauce:.
Combine coconut milk, peanut butter, honey, and 1/4 teaspoon salt in a small saucepan. Bring to a simmer over medium heat and cook, stirring, for 3 minutes. Add lemon juice. Cook for an additional 5 minutes, taste and adjust seasoning with additional salt or lemon juice, and set aside until ready to serve.

Nutrition Facts : Calories 78, Fat 5.3, SaturatedFat 2.6, Cholesterol 19.6, Sodium 20.7, Carbohydrate 1.8, Fiber 0.3, Sugar 0.9, Protein 6.5