Thai Turkey Meatballs
A simple delicious 30 minute meal that can even be made ahead or frozen. Everyone adores these meatballs!
Foto: Half Baked HarvestIngredients
- 1 1/2 pounds ground turkey or chicken
- 1/2 cup panko bread crumbs
- 1 egg
- 4 tablespoons Thai red curry paste
- 2 teaspoons ground ginger
- 1 teaspoon garlic powder
- salt and black pepper
- 3 tablespoons salted butter
- 2 shallots, chopped
- 2 red or orange bell peppers, chopped
- 4 g reen onions, chopped
- 1 can (14 ounce) full-fat coconut milk
- 1/4 cup tamari/soy sauce
- 1/2 cup fresh cilantro
- 1 avocado, chopped
- 1 jalapeńo, seeded and chopped
- 1/4 cup toasted, unsweetened coconut
- 1/2 cup fresh basil, chopped
- zest and juice from 1 lime
Steps
1. Add the turkey, panko, egg, 1 tablespoon of curry paste, ground ginger, garlic powder, salt, and pepper to a bowl. Mix until just combined. Roll the meat into 15 to 20 meatballs. 2. In a large skillet set over medium heat, add 2 tablespoons butter and the meatballs. Let the butter melt, then cook for 5 minutes, turning them 2-3 times, until crisp.3. Add 1 tablespoon butter, 2 tablespoons curry paste, and the bell peppers, shallots, and green onions. Cook until they're fragrant and the peppers have softened, 2 minutes. Stir in the coconut milk and tamari. Cook, stirring occasionally, until the sauce thickens slightly and the meatballs are cooked throughout. Remove from the heat and stir in a handful of cilantro.4. In a small bowl, combine the avocado, jalapeño, coconut, basil, lime zest, and lime juice. Season with salt. 5. Serve the meatballs and sauce over bowls of rice topped with herby/spicy avocado.
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