Thai Turkey Meatballs in Red Curry Sauce

SunKissedKitchen

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Start to Finish: 50 minutes

Servings: 4 servings

Ingredients

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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

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    1. Preheat oven to 425º F. Cover a large baking sheet with parchment paper and set it aside.
    2. Into a bowl, combine the ground turkey with the meatball seasoning ingredients. Be sure to mix up the red curry paste well.
    3. Form meatballs (I use a 2-tablespoon cookie scoop) and place on lined baking sheet.
    4. Bake meatballs for 15-17 minutes, until cooked throughout and lightly browned on top. Begin preparing curry sauce while the meatballs are baking.
    5. Combine the curry sauce by whisking together the coconut milk, red curry paste, SunButter, ginger, lime juice, and sea salt.
    6. Heat avocado oil in a skillet over medium heat. Add onions and peppers, and sauté until softened.
    7. Add the coconut milk mixture to the skillet and bring to a low simmer. Simmer the sauce, stirring frequently, for about 5 minutes.
    8. Nestle the baked turkey meatballs in the curry sauce.
    9. 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.
    10. Serve hot over rice, cauliflower rice, quinoa, or other side of choice. Store leftovers in an airtight container for up to 4 days.
    • 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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