Turkey Meatballs And Peanut Sauce - cooking recipe

Ingredients

For the meatballs
1 lb ground turkey
1/2 cup low sodium chicken broth, preferably homemade
1 tablespoon fennel seed, toasted and crushed until coarsely ground
1/2 teaspoon red pepper flakes, ground if desired
kosher salt & freshly ground black pepper
olive oil, for drizzling meatballs and serving
Broccolini, blanched to serve
chopped cilantro, for serving
crushed red pepper flakes, for serving (optional)
For Peanut Sauce
2/3 cup coconut milk, from a well-shaken can
2 tablespoons natural-style peanut butter
2 teaspoons honey
kosher salt
1 tablespoon fresh lemon juice, plus additional if desired
1 tablespoon roughly chopped cilantro
1 teaspoon dried oregano

Preparation

Make Meatballs:
Preheat broiler.
In a large bowl, combine turkey, chicken stock, oregano, fennel seeds, red pepper flakes, 3/4 teaspoon salt, and 1/4 teaspoon pepper. Mix gently with your hands until well combined. Transfer to refrigerator for at least 1 hour or freezer for 30 minutes, until well-chilled.
Form 1-1/2 inch balls, using two spoons or a 1 3/4-inch ice cream scoop. Balls will be about 1 1/2 ounces each.
Place formed balls on a sheet pan lightly coated with olive oil. Drizzle meatballs lightly with olive oil. Transfer to broiler and cook until golden and just cooked through, about 7-8 minutes. Serve with peanut sauce, blanched brocollini, and a drizzle of olive oil. Garnish with cilantro and crushed red pepper flakes (if desired) and serve.
Makes Peanut Sauce:
Combine coconut milk, peanut butter, honey, and 1/4 teaspoon salt in a small saucepan. Bring to a simmer over medium heat and cook, stirring, for 3 minutes. Add lemon juice. Cook for an additional 5 minutes, taste and adjust seasoning with additional salt or lemon juice, and set aside until ready to serve.