Thai Basil Turkey Meatball Skewers
Ground turkey meatballs infused with Thai basil, ginger, and fish sauce, threaded on skewers and grilled until charred. Served with a choice of vegetable sides and dipping sauce.
Ingredients
Method
Soak wooden skewers in water for 30 minutes (if using). Preheat grill to medium-high heat.
In a large bowl, combine ground turkey, fresh basil, minced ginger, minced garlic, fish sauce, diced red onion, and lime juice. Mix gently with your hands until just combined; do not overmix.
Form mixture into 12–16 meatballs (about 1.5 inches diameter). Thread each meatball onto a skewer, alternating with vegetable pieces (zucchini, bell pepper, and red onion chunks).
Brush skewers lightly with coconut oil. Place on grill grate and cook 5–6 minutes per side, turning occasionally, until meatballs reach 165°F internal temperature and vegetables are charred at edges.
Transfer skewers to a platter. Serve warm with nuoc cham sauce for dipping.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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