• | | | | | | |

  • <p>Salsa</p>
  • Black Olive Tapenade
  • <p>Elki Jam and Preserves</p>
  • Elki Savory Crackers
  • Elki Bruschettas
  • Elki Grilled Vegetables Antipasti
  • Sesame Crackers
  • Basil Pestos
  • <p>Orange Preserves</p>
  • Crackers
  • <p>cucumber wasabi</p>
  • <p>Grilled Artichokes</p>
  • Sundried Tomato Crackers

Recipes & More!

Tropical Meatballs with Thai Peanut Sauce

Flour Pot Kitchen



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


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

*Elki: Asian Sauce Recipes, Main Course recipes by Recipes & More!


Click to register
Recipes by Category
*Elki: Asian Sauce Recipes
*Elki: Baking Mix Recipes
*Elki: Bruschetta Recipes
*Elki: Gourmet Dip Recipes
*Elki: Pesto & Tapenade Recipes
*Elki: Preserve / Jam Recipes
Appetizer Recipes
Crostini Recipes
Dessert Recipes
Easy Entertaining Recipes
Lingonberry Recipes
Main Course recipes
Salsa Recipes
Side Dish recipes

Submit a Recipe
Submit a Recipe

Tag cloud
Cake, Elki preserve , Chicken, Glaze, Lingonberry, Meatballs, Mushrooms, Pesto, Preserves, Quinoa Tacos with Elki's Cilantro Lime Salsa, Salad, Sauce, Swedish, Tapenade, aebleskivers, appetizers, beef short ribs, bruschetta, cast iron cooking, chicken, cilantro, comfort food, dip, dips, ebelskivers, elki, elki lingonberry preserves, flour pot kitchen, hand pies, meat pies, mexican, munk pan, preserves, recipe, salsa, sauce, stuffed pancakes, tapenade, tapenade recipe