Tropical Meatballs with Thai Peanut Sauce
1 bottle ELKI Thai Peanut Dipping Sauce
1 1/2 cups unsweetened shredded coconut
1 teaspoon kosher salt and pepper
3/4 teaspoon plus 1 teaspoon ground cayenne pepper
1 cup canned or fresh crushed pineapple packed in its own juice
2 tablespoons sweet soy sauce
2 tablespoons Elki Thai Peanut Sauce
1 1/2 teaspoons fresh grated ginger
3 cloves garlic, minced
3-4 scallions or chives, white and green, very thinly sliced (about 1/4 cup)
1/2 fresh jalapeño, seeds and ribs removed, finely minced (about 2 teaspoons)
2 large eggs, lightly beaten
2 pounds ground turkey
1. Preheat the oven to 375 F. Cover a large baking sheet with parchment paper and lightly oil.
2. Heat a large non-stick skillet over medium-high heat adding the coconut. Toast the coconut, stirring often with a wooden spoon until golden brown, about 3 minutes. Remove from the heat and sprinkle with 1/2 teaspoon salt and 3/4 teaspoon cayenne pepper. Set aside to cool.
3. Drain the cup of canned pineapple in a sieve placed over a bowl to catch the juice. With a wooden spoon press the pineapple against the sieve to extract the excess moisture. Juice can be saved for a later use.
4. To the ground turkey, add the crushed pineapple, salt and pepper, 1 teaspoon cayenne, soy sauce, Elki Thai Peanut Sauce, ginger, garlic, scallions, jalapeño, and eggs. Mix with a wooden spoon until combined.
5. Roll a generous tablespoon of seasoned turkey to make a meatball, roll the meatball in the coconut, pressing the coconut shreds into the meat by lightly rolling the ball between your palms.
Line the meatballs on the prepared baking sheet, about 1/2 inch apart. Bake meatballs at 375 for 25 minutes or until internal temp is 165 degrees. Sprinkle with fresh cilantro and serve with ELKI Thai Peanut Sauce.
Inspired by the loves of my life. the hunger in my stomach and my SPONTANEOUS nature.