Thai Turkey Meatballs
Healthy Thai Meatballs Recipe with turkey, coconut milk, red curry paste and zucchini instead of breadcrumbs.
Ingredients
For Thai Meatballs:
- 2 lbs ground turkey
- 1 cup zucchini shredded & liquid squeezed out
- 1 tbsp fish sauce
- 1/4 cup green onions finely chopped
- 2 tbsp basil finely chopped
- 2 tsp ginger grated
- 2 garlic cloves grated
- 1 tsp red curry paste
- 2 tbsp coconut milk light (canned)
- 1/8 tsp red pepper flakes
- cooking spray I use EVOO
For Thai Meatballs Sauce:
- 1 + 1/2 cup coconut milk light (canned)
- 3 tbsp tomato paste
- 1 tsp red curry paste
- 1 tsp fish sauce
- 1/8 tsp red pepper flakes more to taste
- 5-6 dried kaffir lime leaves optional*
Instructions
- In a medium bowl, combine Thai Meatballs ingredients and mix with your hands thoroughly. Make 28 meatballs by spooning heaping 1 tbsp of mixture and rolling between your hands. Lay on a cutting board or plate. Set aside.
- In a small bowl, whisk together Thai Meatballs Sauce ingredients and set aside.
- Preheat large ceramic non-stick skillet on medium-high heat and spray with cooking spray. Add meatballs and cook until brown or for 2-3 minutes, turning a few times. No need to cook the meatballs through.
- Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered. Serve warm with brown rice or brown rice noodles. Add garnish like fresh cilantro and green onions.
- Store: Refrigerate in an airtight container for up to 5 days.
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