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Smoky Bagoong Turkey Meatballs with Nuoc Cham
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Smoky Bagoong Turkey Meatballs with Nuoc Cham
Jannell Lo
Jannell Lo
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A fork of Abi Balingit's Smoky Bagoong Turkey Meatballs! I loved the idea of flavoring meatballs with bagoong (a Filipino fermented shrimp paste) but substituted the spicy version with a mix of sambal oelek and sweet bagoong, which I already had in my fridge. I used smoked paprika instead of liquid smoke and, of course, made a gluten-free version with GF panko. This turned into a great weeknight meal, served with nuoc cham, steamed rice, crisp cucumber slices, fresh herbs, and gluten-free fried shallots.
View original recipe: Smoky Bagoong Turkey Meatballs →
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You Need

29-30 meatballs
  • 2 large eggs
  • ¼ cup whole milk
  • 1 teaspoon smoked paprika
  • 1 teaspoon sambal oelek
  • 1 tablespoon sweet sauteed bagoong
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 pound ground turkey
  • 1 cup gluten-free panko
  • 1 small yellow onion, minced
  • 4 cloves garlic, minced
  • ¼ cup scallions, whites and greens divided
  • 4 portions of steamed rice (optional)
  • slices of cucumber or tomato, as garnish
  • a few sprigs of fresh cilantro, Thai basil, and/or mint, as garnish
  • gluten-free fried shallots, as garnish

  • Nuoc Cham

    • 2 tablespoons lime juice
    • 2 tablespoons maple syrup
    • 1 tablespoon fish sauce
    • 1 teaspoon sambal oelek

    • How To

    1. Position a rack in the middle of the oven and preheat the oven to 400°F. Line a large baking sheet with parchment paper.
    2. In a small measuring cup, whisk the eggs, milk, paprika, sambal oelek, bagoong, kosher salt, and ground black pepper until smooth.
    3. In a medium bowl, add the egg mixture, ground chicken, gf panko, onion, garlic, and scallion whites. Using gloved hands or a rubber spatula, mix together until just incorporated.
    4. Using a 2-tablespoon cookie scoop, form meatballs and place them evenly in 5 rows. Bake for 18 to 25 minutes, or until the tops are golden brown and the internal temperature is 165°F. Meanwhile, in a small bowl, whisk together nuoc cham.
    5. Before serving, sprinkle meatballs with the scallion greens. Serve with nuoc cham, steamed rice, sliced cucumber or tomato, herbs, and fried shallots. Store any leftovers in an airtight container in the fridge for up to 4 days.