THAI TURKEY MEATBALLS

December 6, 2018

There was a long phase when the Schultz family had abandoned ground beef. Maybe for like 2 and 1/2 years. We were ground turkey consumers. We were not like, opposed to red meat like some people probably are or whatever. I ordered good, american, all beef burgers in restaurants all the time. But at home, I just reached for the turkey.

Then we stopped at some point? I don’t know when exactly or why. I started buying beef again.

We do turkey sausage which I love too since, well, real sausage is sometimes mysterious. Nearly every recipe on this site can have ground turkey and beef interchanged, including these thai meatballs!

Thai Turkey Meatballs
Serves six

1 zucchini, grated
2 pounds ground turkey
3 green onions, sliced
8 basil leaves, chopped
1 tablespoon grated ginger
4 tablespoon red curry paste, divided
2 teaspoons garlic powder
A dash of red pepper flake
1 tablespoon coconut oil
1 and 1/2 cups lite coconut milk
3 tablespoons tomato paste
3 cups white rice, cooked according to package instructions
Additional basil leaves

Strain moisture from grated zucchini. (I used a paper towel to squeeze it out.) Mix together ground turkey, zucchini, green onion, basil, ginger, 1 tablespoon red curry paste, garlic powder, and red pepper flake. Shape into 1 inch meatballs.

Heat coconut oil in a skillet over medium heat. Cook meatballs for about 4 minutes, turning every minute or so.

Stir together coconut milk, tomato paste, and 3 tablespoons red curry paste.

Pour sauce into pan and simmer on medium low for 15 minutes. Serve with white rice and additional basil leaves.

THAI TURKEY MEATBALLS
 
Author:
Ingredients
  • 1 zucchini, grated
  • 2 pounds ground turkey
  • 3 green onions, sliced
  • 8 basil leaves, chopped
  • 1 tablespoon grated ginger
  • 4 tablespoon red curry paste, divided
  • 2 teaspoons garlic powder
  • A dash of red pepper flake
  • 1 tablespoon coconut oil
  • 1 and ½ cups lite coconut milk
  • 3 tablespoons tomato paste
  • 3 cups white rice, cooked according to package instructions
  • Additional basil leaves
Instructions
  1. Strain moisture from grated zucchini. (I used a paper towel to squeeze it out.) Mix together ground turkey, zucchini, green onion, basil, ginger, 1 tablespoon red curry paste, garlic powder, and red pepper flake. Shape into 1 inch meatballs.
  2. Heat coconut oil in a skillet over medium heat. Cook meatballs for about 4 minutes, turning every minute or so.
  3. Stir together coconut milk, tomato paste, and 3 tablespoons red curry paste.
  4. Pour sauce into pan and simmer on medium low for 15 minutes. Serve with white rice and additional basil leaves.

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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