Thai Turkey Meatballs (In a Wrap)
Prep time
Cook time
Total time
Serves: 4
  • 1 pound ground turkey (turkey mince)
  • 1 tbsp minced lemongrass (substitute lemongrass paste if necessary)
  • 1 tsp grated ginger
  • 3 cloves garlic, minced
  • ¼ cup coriander/cilantro, leaves and stem finely chopped
  • 1 tsp sugar
  • 1 tbsp fish sauce
  • ¾ cup panko breadcrumbs, plus extra if needed
  • 1 small egg
  • 2 cups glutinous rice (or regular white rice)
  • Baby lettuce leaves, washed and dried on paper towels
  • 1 cucumber
  • 2 Thai or birds eye chillies, seeded and minced
  • ¼ cup fish sauce
  • 1 tbsp light brown sugar
  • 1 lime, juiced
  1. Cook the rice in a rice cooker or in a heavy saucepan (using 2.5 cups water for 2 cups of rice).
  2. While the rice is cooking, beat the egg lightly in a small bowl.
  3. In a medium sized bowl, mix together the turkey, lemongrass, ginger, garlic, cilantro (coriander), sugar, fish paste and bread crumbs. Add the egg and mix gently to combine all of the ingredients. If the mixture seems really wet, sprinkle on up to another ¼ cup of panko breadcrumbs so that the mixture sticks nicely together but isn't super dry.
  4. Form the ground turkey mixture into meatballs about 1.5 inches in diameter (4 cm). Put a large, ovenproof skillet with a tight-fitting lid on the stove and turn the heat on medium-high. Remove the lid and drizzle in some olive oil (around 2 tablespoons) and heat until shimmering. Add the meatballs, browning them on all sides. Splash about ¼ cup water into the skillet and cover the meatballs with the lid and turn the heat down to medium-low, letting the meatballs steam for 4-5 minutes until cooked through. Remove from heat and keep the skillet covered to let the meatballs stay warm.
  5. Make the dipping sauce. In a small saucepan, add the brown sugar, fish sauce and lime over medium heat. Bring to a simmer, stirring until the sugar is dissolved. Add the chillies and let everything sit for a few minutes, then taste. If the dipping sauce tastes too strong, add a splash of water.
  6. Chop the cucumber. Serve the meatballs on lettuce with rice and cucumbers. Drizzle the dipping sauce over the wraps or serve on the side.
Recipe by Grits and Chopsticks at