Thai · Snack
Air Fryer Thai Basil Turkey Meatballs
Lean ground turkey meatballs air-fried with Thai basil, chili, and fish sauce, make once and enjoy over the week from fridge or freezer for a fragrant Southeast Asian bite.
$
18 minsPrep
28 minsCook
46 minsTotal
EasyLevel
Nutrition per serving
238Calories
32gProtein
8gFat
6gCarbs
1gSugar
0gFiber
542mgSodium
75mgChol
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Instructions
1
Prep
Combine 400g ground turkey, 16g panko, egg white, 12g Thai basil, garlic, ginger, chili, fish sauce, lime juice, brown sugar, salt, and white pepper in a bowl. Mix gently by hand until just combined. Scoop into 12 even meatballs (33g each) and place on a tray.
2
Roast
Preheat air fryer to 200°C for 3 minutes. Arrange all 12 meatballs in a single layer with space between. Spray lightly with olive oil and air-fry 10–12 minutes, shaking halfway, until golden and 74°C internal temperature. Cool fully on a rack.
3
Finish
Portion cooled meatballs into 2 airtight containers (6 meatballs each). Refrigerate up to 4 days or freeze up to 60 days. To reheat, air-fry at 180°C for 3 minutes from fridge or 5–7 minutes from frozen until heated through.
4
Plate
Serve meatballs with sliced cucumber, baby corn, or yogurt dip on the side for freshness and crunch.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) lean ground turkey
- 16g (0.6 oz) gluten-free panko breadcrumbs
- 1 large egg white
- 12g (small handful) fresh Thai basil leaves
- 2 garlic cloves
- 2 tsp fresh ginger
- 1 red bird's eye chili
- 1.5 tsp fish sauce
- 1 tsp fresh lime juice
- 0.25 tsp light brown sugar
- 0.25 tsp fine salt
- 0.25 tsp white pepper
- 1 spray olive oil