THAI TURKEY MEATBALLS

January 14, 2015

No envelopes would be pushed if I went ahead and stated the Schultz family has abandoned ground beef. As I am recalling, I am quite sure I have not bought it at all in 2 and 1/2 years. We are ground turkey people. David may slightly prefer beef, but when he thinks about the health stuff he probably comes back over to the turkey side.

We are not like, opposed to red meat like some people probably are or whatever. I order good, American, all beef burgers is restaurants all the time. But at home, I just reach for the turkey. We do turkey sausage which I love too since, well, really sausage is mysterious and scares me. Nearly every recipe on this site can have ground turkey and beef interchanged, including these thai meatballs.

THAI TURKEY MEATBALLS from Rachel SchultzTHAI TURKEY MEATBALLS
Serves 3-4

2 zucchini, grated
1 pound ground turkey
1/4 cup green onion, chopped
2 cloves garlic, minced
1 egg
1 and 1/2 cup coconut milk
3 tablespoons tomato paste
1 teaspoon curry powder
1 teaspoon sriracha
1/2 teaspoon red pepper flake

Combine zucchini, ground turkey, green onion, garlic and egg in a large mixing bowl. Shape into 1 and 1/2 inch meatballs. In a skillet over medium heat, cook meatballs for 3-4 minutes on each side. Meanwhile, stir together coconut milk, tomato paste, curry powder, sriracha, and red pepper flake. Pour sauce into skillet. Reduce to low heat and simmer for 15 minutes. Top with additional green onions.

THAI TURKEY MEATBALLS from Rachel Schultz

THAI TURKEY MEATBALLS
 
Author:
Ingredients
  • 2 zucchini, grated
  • 1 pound ground turkey
  • ¼ cup green onion, chopped
  • 2 cloves garlic, minced
  • 1 egg
  • 1 and ½ cup coconut milk
  • 3 tablespoons tomato paste
  • 1 teaspoon curry powder
  • 1 teaspoon sriracha
  • ½ teaspoon red pepper flake
Instructions
  1. Combine zucchini, ground turkey, green onion, garlic and egg in a large mixing bowl.
  2. Shape into 1 and ½ inch meatballs.
  3. In a skillet over medium heat, cook meatballs for 3-4 minutes on each side.
  4. Meanwhile, stir together coconut milk, tomato paste, curry powder, sriracha, and red pepper flake.
  5. Pour sauce into skillet. Reduce to low heat and simmer for 15 minutes.
  6. Top with additional green onions.

 

Adapted from ifoodreal

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Comments

  • Jenny

    I haven’t ventured into Thai food much but I know my boyfriend loves it. Is the sauce pretty spicy or just a bit of a zip? I am a wimp and definitely don’t have an appreciation for spicy.

  • Kealy

    Love your blog! Tried a few recipes so far and everything has been delicious! What would you recommend as a side with these? Can’t wait to try them!

    • Rachel Schultz

      We had them with just brown rice.

  • Ana

    These are great! We really liked the flavors and the meatballs turned out perfectly. Good job on the recipe!

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