Ingredients

• 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)
• 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

Instructions

1. Make Meatballs:.

2. Preheat broiler.

3. 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.

4. 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.

5. 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.

6. Makes Peanut Sauce:.

7. 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.