Sweet chili sauce, lime, and fresh herbs make for a light, bright turkey appetizer. This recipe offers two dipping options — Frank’s RedHot Sweet Chili Sauce straight from the bottle, or a yogurt dip with just enough Frank’s to keep things interesting. Either way, these meatballs are sure to disappear quickly.
Yogurt Dipping Sauce:
- Heat 1 tablespoon (15 mL) of the oil in a large non-stick skillet over medium heat. Gently cook the garlic and shallots until soft. Set aside to cool slightly while you prepare the ground turkey.
- In a large bowl, combine the ground turkey, egg, breadcrumbs, cilantro, sweet chili sauce, lime juice, mint, zest, and salt with a sturdy wooden spoon. Add the garlic/shallot mixture and mix until well combined. Using a spoon or 1 tablespoon (15 mL) cookie scoop, roll ground turkey into 1 1/2-inch (4 cm) balls.
- Heat the remaining 1 tablespoon (15 mL) oil in the same non-stick skillet over medium. Add the meatballs to the pan and cook, turning often. The meatballs are done when they are golden brown on the outside and their internal temperature reaches 165°F or 74°C, about 10 to 15 minutes. Serve warm with either Frank’s Sweet Chili Sauce or the yogurt dip below.
- Place the yogurt, lime zest, garlic, cilantro, mint, sweet chili sauce, lime juice, coriander, and salt in a small bowl. Stir until well combined. Refrigerate until ready to serve.