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.
Thai
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.