Thursday, September 8, 2016

Thai Turkey Meatballs


2 lbs ground turkey
1 TBSP fish sauce
1/4 cup green onions - finely chopped
*1 cup zucchini - shredded & liquid squeezed out (optional)
2 TBSP fresh basil - finely chopped
2 tsp fresh ginger - grated
2 garlic cloves - minced
2 tsp red curry paste
2 TBSP canned coconut milk
pinch hot pepper chili flakes
1/2 cup breadcrumbs of choice
1 TBSP ground flax seed

the rest of the can of coconut milk
4 TBSP tomato paste
2 tsp red curry paste
2 tsp fish sauce
chili pepper flakes to taste 

In a bowl, combine the ingredients for the meatballs, mixing thoroughly with your hands. Make meat balls (about 25-28) by rolling 1 heaping TBSP between your hands (wetting your hands or using a little oil will help keep it from sticking). Lay aside on parchment or foil.

In a small bowl, mix together sauce ingredients. 

Heat a large skillet (12" or larger) over high heat. Add a little oil or cooking spray and add meatballs. Cook, turning to brown all sides about 5-7 minutes. No need to cook through, they will finish in the sauce. 
Add the sauce and reduce heat to medium-low. Simmer 15 minutes, uncovered. Serve over rice or noodles! 

Garnish with chopped green onions, cilantro or fresh basil. 


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