INGREDIENTS

• 4 (16-ounce) packages ground turkey, dark meat
• 6 carrots
• 2 (1 inch) pieces fresh ginger, peeled
• 4 shallots, peeled
• 4 garlic cloves
• 1 cup breadcrumbs
• 2 large eggs, beaten
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1 tablespoon paprika
• 1 tablespoon dried parsley
• 1 tablespoon granulated chicken bouillon
• 1 tablespoon salt
• 1 tablespoon black pepper
• 2 tablespoons olive oil, plus additional as needed for frying

For the Sauce

• Sweet chili sauce
• Kewpie mayonnaise
• Sriracha
• Fish sauce

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INSTRUCTIONS

• Prepare the vegetables. Add the carrots, shallots, ginger, and garlic to a food processor. Process until very finely chopped and almost pulp-like.
• Make the meatball mixture. Place the ground turkey in a large mixing bowl. Add the processed carrot mixture, breadcrumbs, beaten eggs, onion powder, garlic powder, paprika, parsley, chicken bouillon, salt, and pepper.
• Mix gently. Using clean hands, gently combine the ingredients until everything is evenly incorporated. Avoid overmixing, which can make the meatballs dense.
• Form the meatballs. Using a cookie scoop, portion the turkey mixture and roll gently into evenly sized meatballs. Arrange them on a clean tray as you work.
• Pan-fry the meatballs. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches if necessary, add the meatballs without overcrowding the pan.
• Brown on all sides. Cook the meatballs, turning as needed, until they develop a deep golden-brown crust on all sides. Be sure to sear the sides as well for even browning.
• Steam and finish cooking. Once browned, reduce the heat slightly and cover the skillet with a lid. Allow the meatballs to steam for 2–3 minutes, or longer as needed, until completely cooked through.
• Check for doneness. The center of the meatballs should reach an internal temperature of 165°F before serving.