This twist on a traditional meatball is to die for! Thai flavors are some of my favorites and I jump at every opportunity to experiment with them.

Thai chili peppers are sometimes hard to come by. If you can’t find some, serrano peppers make a good substitute.


4 scallions, chopped

1 inch/2 cm fresh ginger, peeled and chopped

1 stalk lemongrass (the pale yellow parts only), chopped

1 tbsp/15 g fish sauce

1 tbsp/15 ml fresh lime juice

6 Thai basil leaves

2 Thai chili peppers, chopped

2 lbs/910 g ground turkey

2 tsp/15 g raw honey

2 eggs, lightly whisked

1 tsp/5 g sea salt

½ tsp pepper

1 tbsp/2 g arrowroot starch

coconut oil for frying

Place scallions, ginger, lemongrass, fish sauce, lime juice, basil leaves and chili peppers in a food processor until the mixture forms a paste. Add it to the meat and combine, but do not overmix. Whisk the honey into the eggs. Add the egg and honey mixture to the meat. Add salt and pepper. Sprinkle the mixture with arrowroot; fold it in until it disappears. Using a tablespoon, scoop up some of the meatball mixture and shape it into a ball. Heat a wok over medium heat. Add enough coconut oil to cover half of the meatballs. Drop the meatballs into the wok to fry. Using a spoon, turn the meatballs to fry the other side. Cook until the meatballs are browned on all sides, about 10 minutes. Move to a plate lined with paper towels to drain.

If you don’t have a wok, place ¼ cup/60 ml coconut oil in a skillet. Keep turning your meatballs until they are browned on all sides.