Thai Meatball Salad with Spicy Peanut Dressing (and This Week's Eats 11.10.13)

After I got back from my trip to Chicago, we kind of played it by ear with our meals, planning ones that utilized mostly what we had on hand.  And, yes, doing a bit of takeout.  Sometimes, a great recipe comes from digging through the fridge and freezer.  I had frozen some leftover Thai meatballs from my adaptation of this recipe (which I've changed a bit, see below) and coupled it with a bit of this recipe for Thai crunch salad.  It was a big hit.

Thai Meatball Salad with Spicy Peanut Dressing

For the meatballs:
4 cremini mushrooms, finely chopped
1 lb. ground turkey 
2 tsp. minced ginger
2 tsp. Thai green curry paste, or more to taste
2 Tbsp. Asian fish sauce 
1 tsp. sugar
1 egg, lightly beaten
1/3 c. green onions, white and green parts finely chopped

1 clove garlic, minced
1/3 c. panko crumbs
1/4 c. chopped cilantro
salt to taste

For the salad:
4 cups chopped romaine (or any salad blend, slaw mix, etc.)
1 cup prepared shredded carrots
1 red or yellow bell pepper, thinly sliced into bite-sized pieces
1 cup cooked and shelled edamame
1/2 cup sugar snap peas
2 medium scallions, thinly sliced
1/2 cup loosely packed chopped fresh cilantro

For the dressing:
1/4 cup creamy peanut butter
2 tablespoons unseasoned rice vinegar
2 tablespoons fresh lime juice, from one lime
3 tablespoons vegetable oil
1 tablespoon soy sauce
2 tablespoons honey
2-1/2 tablespoons sugar
2 garlic cloves, roughly chopped
1-inch square piece fresh ginger, peeled and grated
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh cilantro leaves

Preheat oven to 425°F.
In a large mixing bowl, combine all of the meatball ingredients. Using your clean hands, bring everything together until the ingredients are well distributed.
Form the meat mixture into small meatballs, approximately 1 inch in diameter, and place on a rimmed baking sheet lined with a Silpat (silicone mat) or parchment paper.
Bake at 425 for 18 minutes.
While the meatballs are baking, combine the remaining salad ingredients in a large bowl and whisk together dressing ingredients. Divide between two individual serving plates, and top each salad with 5-6 meatballs.

This week:
  • Monday - Pizza
  • Tuesday - Chicken Hoisin Rice Bowls (new recipe from Cookin' Canuck)
  • Wednesday - Gnocchi Soup with Turkey Sausage, Roasted Red Peppers and Spinach
  • Thursday - Aidells Chicken Sausages and Sweet Potato Crisps (an old How Sweet It Is recipe)
  • Friday - Carne Asada Fajitas (we use the pre-marinated skirt steak, salsa, guac, tortillas, etc. from Trader Joe's)
  • Saturday - Spaghetti with Ground Turkey (basically Arrabbiata with ground turkey instead of sausage)
  • Sunday - White Chicken Chili (a favorite Pioneer Woman recipe that we've changed up a bit with chicken breasts and the slow cooker - will post on that next week!)
I'm linking up with Org Junkie, Mommy Run Fast and Jill Conyersbe sure to check out all the great weekly menus!


  1. Those meatballs sound so delicious!! White chicken chili sounds good, too. It's funny how the week that I can't meal plan (due to traveling) I'm itching to do so!!

  2. A crock pot white chicken chili? That sounds great, I'll be looking forward to that recipe! The chicken hoisin rice bowls also sound amazing. I love getting recipe ideas from you!!

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  4. Making this again tonight – it is delicious! Even the picky kids likes it! And I love how quick and easy it is – with things I have on hand! Thanks for a great, easy recipe!UpdateLand

  5. Wow, great idea! Definitely will give try this.
    Joseph Donahue

  6. I’m always wondering what to do with Spag squash. Thanks for the idea – looks too good not to try 🙂.
    Kelly Hubbard