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.