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Healthy Thai Turkey Meatballs in Coconut Curry
10 mins
30 mins
Serves 4
Steps
- In a large bowl, combine the ground turkey, egg, cracker crumbs, garlic, ginger, coconut aminos, red curry paste and salt and pepper and mix well with a spatula or large fork until the ingredients are fully combined (make sure egg yolk is fully mixed in)
- Add the bowl to fridge to chill for about 15-30 minutes
- Preheat oven to 400 degrees and line a baking sheet with parchment paper
- Roll turkey mixture into about 1-inch balls and add to parchment paper
- Add to oven to bake for 18 minutes (or until the meatballs are cooked and not pink when you cut them open!)
- While the meatballs bake, make the coconut curry
- In a large skillet, warm oil, pepper and onions over medium heat and cook for about 5-7 minutes or until golden
- Add in red curry paste, milk, and coconut aminos and mix well over medium low heat
- Allow the coconut curry to simmer for a bit while meatballs cook then add cooked meatballs to the coconut curry (I like to let them simmer together for about 30-60 minutes if I can so the flavors are really well combined!)
- Garnish with cilantro and serve over your favorite rice, stir-fry noodles or zucchini noodles (anything!)
Notes
- *Store leftovers in fridge for 5 days
Originally published at rachlmansfield.com. Reproduced for personal collection.
