30 Minute Thai Turkey Zucchini Meatballs
Meatballs don’t have to be smothered in tomato sauce, nor they have to be simmered for hours. They can have your favourite Thai flavours, be cooked in a skillet, within 30 minutes.
Shredded zucchini makes any ground meat tender and juicy.
Prep Time: 15 min
Cook Time: 15 min
Ingredients:
| FOR MEATBALLS: | |
| 2 lbs | ground turkeys, extra lean (or use ground beef) |
| 1 cup | zucchini, shredded & liquid squeezed out |
| 1 Tbsp | fish sauce |
| 1/4 cup | green onions, finely chopped |
| 2 Tbsps | basil, finely chopped |
| 2 tsps | fresh ginger, grated |
| 2 | garlic cloves, grated |
| 1 tsp | red curry paste |
| 2 Tbsps | coconut milk, light (canned) |
| 1/8 tsp | red hot chili pepper flakes |
| cooking spray | |
| FOR THE SAUCE | |
| 1 1/2 cups | coconut milk, light (canned) |
| 3 Tbsps | tomato paste |
| 1 tsp | red curry paste |
| 1 tsp | fish sauce |
| 1/8 tsp | red hot chili pepper flakes, or to taste |
| 5 - 6 | kaffir limes leaves (optional) |
Directions:
1. In a medium bowl, combine ingredients for meatballs, mix with your hands thoroughly. Make 28 meatballs by spooning heaping 1 tbsp of mixture and rolling between your hands. Lay on a cutting board or plate. Set aside.
2. In a small bowl, whisk together sauce ingredients and set aside.
3. Preheat large, 12" or larger, skillet on high, spray with cooking spray. Add meatballs and cook until brown, for about 2-3 minutes. No need to cook the meatballs through. Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered. Serve warm with brown rice or brown rice noodles. Add garnish like fresh cilantro and green onions.
Storage Instructions: Refrigerate covered for up to 3 days. Freeze in an airtight container for up to 3 months.
Source: https://ifoodreal.com/30-minute-clean-thai-turkey-zucchini-meatballs/
