• Thai Meatballs with Coconut-Peanut Dipping Sauce

‘Tis the season of graduation parties, end-of-school-year potlucks, and neighborhood gatherings. Thai Meatballs with Coconut-Peanut Dipping Sauce is a delicious twist on the classic appetizer. Way Better Snacks Simply Spicy Sriracha Tortilla Chips, fresh ginger, and Thai basil infuse these meatballs with layers of flavor for a meatball that is Way Better than the average cocktail meatball. Serve as an appetizer as seen here, in lettuce wraps with a side salad, or over rice with stir fried bok choy for dinner. To crush the Simply Spicy Sriracha Tortilla Chips, use a blender or food processor and pulse until the tortilla chips are reduced to crumbs. Alternatively, place chips into a zip sealed freezer bag and remove as much air as possible before sealing. Crush chips in the bag using a rolling pin or your hands, removing more air in the bag as needed in order to crush the chips evenly.

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Thai Meatballs with Coconut-Peanut Dipping Sauce

Ingredients

2 pounds of ground turkey, chicken, or pork

1 cup finely crushed Way Better Snacks Simply Spicy Sriracha Tortilla Chips

8 scallions, thinly sliced

1/2 cup fresh Thai basil, minced (regular basil leaves will also work)

2 inch piece of ginger, peeled and grated (about 2 tablespoons)

1 very small Thai pepper or jalapeño pepper, seeded and finely minced, optional

1 lime (zest for meatballs and juice for dipping sauce)

1 egg

1 teaspoon salt, plus more to taste

1/2 teaspoon freshly ground black pepper, plus more to taste

14 ounce can organic full-fat coconut milk, divided

1/2 cup creamy peanut butter

1 tablespoon soy sauce (if needed, use gluten free)

1 tablespoon brown sugar

1/4 teaspoon red pepper flakes

For Serving: lime wedges, sriracha sauce, steamed rice, salad

Preparation

Preheat oven to 400 degrees F. Line a rimmed baking pan with baking parchment or foil. Lightly oil the parchment and set pan aside.

In a large bowl place ground turkey, crushed Simply Spicy Sriracha Tortilla Chips, scallions, Thai basil, ginger, pepper, if using, finely grated zest from the lime, egg, 1 teaspoon salt, 1/2 teaspoon pepper and 6 tablespoons of the coconut milk. Mix everything together until well combined.

Using wet hands form meatballs using about 1 1/2 to 2 tablespoons of the meat mixture. Place meatball on prepared pan. Continue shaping meatballs until all the mixture is used. Meatballs can be close to each other on the pan, but should not be touching.

Bake meatballs in the preheated 400 degree F oven for 15 to 18 minutes, until meatballs are cooked through and browning lightly.

While meatballs are baking, prepare dipping sauce. In a bowl whisk together the peanut butter, juice from the lime, soy sauce, and brown sugar. Mixture will be thick. Add 3/4 cup coconut milk to mixture and whisk until smooth. There will be left over coconut milk, that can be added to sauce if you prefer a thinner dipping sauce or saved for another recipe. Season dipping sauce with salt and pepper, if needed. Pour into serving bowl and sprinkle with red pepper flakes. For a bit of kick, add a few dashes of sriracha sauce on top of sauce, if desired.

Serve meatballs with dipping sauce and lime wedges as an appetizer, over rice, wrapped in lettuce leaves, or on top of a crisp salad. Enjoy!

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