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Thai Turkey Meatballs in Red Curry Sauce

P+W Programming

From Start to Finish: 50 minutes

Servings: 4 servings

NO SUGAR ADDEDSunflower®Seed Butter

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Thai Turkey Meatballs in Red Curry Sauce

Ingredients

Turkey Meatballs
  • 1lb ground turkey organic recommended
  • 1 egg pastured egg recommended
  • 1/2 cup cilantro chopped finely
  • 1/4 cup almond flour make nut free by subbing sunflower flour or gluten free panko
  • 1/4 cup green onions chopped finely
  • 3 cloves garlic minced
  • 3 tablespoons ginger grated
  • 2 Tbsp coconut aminos or sub 2 tablespoons fish sauce
  • 1 Tbsp red curry paste
  • 1 tsp sea salt
Red Curry Sauce
  • 1 Tbsp avocado oil
  • 1/2 red onion sliced thinly
  • 1 bell pepper (I used orange and yellow), sliced thinly
  • 1 1/2 cup coconut milk
  • 3 Tbsp SunButter No Sugar Added
  • 3 Tbsp lime juice
  • 2 Tbsp red curry paste
  • 2 Tbsp ginger grated
  • 1/4-1/2 cup vegetable broth or chicken stock, optional, to thin sauce
  • cilantro to garnish, optional

Directions

  • Preheat oven to 425º F. Cover a large baking sheet with parchment paper and set it aside.
  • Into a bowl, combine the ground turkey with the meatball seasoning ingredients. Be sure to mix up the red curry paste well.
  • Form meatballs (I use a 2-tablespoon cookie scoop) and place on lined baking sheet.
  • Bake meatballs for 15-17 minutes, until cooked throughout and lightly browned on top. Begin preparing curry sauce while the meatballs are baking.
  • Combine the curry sauce by whisking together the coconut milk, red curry paste, SunButter, ginger, lime juice, and sea salt.
  • Heat avocado oil in a skillet over medium heat. Add onions and peppers, and sauté until softened.
  • Add the coconut milk mixture to the skillet and bring to a low simmer. Simmer the sauce, stirring frequently, for about 5 minutes.
  • Nestle the baked turkey meatballs in the curry sauce.
  • Season the sauce with additional salt and lime juice, if necessary. Optionally, use 1/4-1/2 cup chicken or vegetable stock to thin the sauce out to preferred consistency.
  • Serve hot over rice, cauliflower rice, quinoa, or other side of choice. Store leftovers in an airtight container for up to 4 days.

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