Recipes & More!

Ingredients:
 

1 bottle ELKI Thai Peanut Sauce

1 ½ cups unsweetened, shredded coconut

1 teaspoon kosher salt and pepper

 ¾ teaspoon plus 1 teaspoon ground cayenne pepper

1 cup canned, crushed pineapple packed in its own juice

2 tablespoons sweet soy sauce

2 tablespoons ELKI Thai Peanut Sauce

1 ½ teaspoons fresh grated ginger

3 cloves garlic, minced

3-4 scallions or chives, white and green, very thinly sliced (about 1/4 cup)

½ fresh jalapéno, seeds and ribs removed, finely minced (about 2 teaspoons)

2 large eggs, lightly beaten

2 pounds ground turkey


Directions:
 

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 ½ teaspoon salt and ¾ 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, jalapéno, 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 ½ 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.

 

Filed Under