Monday, February 13, 2017

Thai Coconut Curry Meatballs

Thai Coconut Curry Meatballs
Serves 4, with extra meatballs for freezing

1 lb ground turkey
1 lb ground pork
1 tsp. curry powder
2 tsp. ground basil
¼ tsp. ground ginger
½ tsp. garlic powder
¾ cup almond flour
1 egg, beaten
2 Tbsp. coconut oil
1 medium yellow onion, chopped
1 red bell pepper, chopped
2 garlic cloves, minced
2 Tbsp. chopped fresh ginger
3 Tbsp. Thai red curry paste
1 and 1/2 14 oz cans full fat coconut milk
2 tsp. fish sauce
⅓ cup chopped cilantro
Salt and pepper to taste

Preheat oven to 375.

Mix the ground turkey and pork in a bowl. In another small bowl, mix the curry powder, ground basil, ground ginger, garlic powder, and almond flour. Add this mix to the meat and mix well. Add the egg and mix well. Form meatballs into 1 to 1.5 inch diameter balls, and place on a large baking sheet. Bake for 20 minutes.

While the meatballs are baking, heat a large skillet over medium-high heat. Add the coconut oil, then the chopped veggies, garlic, and ginger. Cook for 5 to 7 minutes, until soft. Add the curry paste, then all of the coconut milk. Reduce heat and simmer for 10 minutes. Season with fish sauce and salt.

When the meatballs are done, add them to the sauce and cook for another 5 minutes or so. You will probably have more meatballs than you need, so freeze some for a quick meal down the road. Add the cilantro, and finish off with a squeeze of fresh lime just before serving.

Serve over zoodles, cauliflower rice, spaghetti squash, or just eat some meatballs and sauce by themselves.

Notes: Delicious and filling. Lots of great flavors. Love it over zoodles. 

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