Thai Turkey Zucchini Meatballs
Add as many hot pepper flakes as you like. Kaffir lime leaves are optional, but give the sauce a nice sweet touch. You can find them dried, in any asian store.
Ingredients:
| FOR MEATBALLS: | |
| 2 lbs | extra lean ground turkey |
| 1 cup | shredded zucchini squeeze liquick out |
| 1 Tbsp | fish sauce |
| 1/4 cup | finely chopped green onion |
| 2 Tbsps | finely chopped, fresh basil |
| 2 tsps | fresh, grated ginger root |
| 2 cloves | chopped garlic cloves |
| 1 tsp | red curry paste |
| 2 Tbsps | canned coconut milk |
| 1/8 tsp | red hot chili pepper flakes |
| FOR THE SAUCE | |
| 1 1/2 cups | canned coconut milk |
| 3 Tbsps | tomato paste |
| 1 tsp | red curry paste |
| 1 tsp | fish sauce |
| 1/8 tsp | red hot chili pepper flakes |
| 5-6 | kaffir lime leaves (optional) |
| fresh celantro leaves for garnish | |
| cooked brown rice | |
Directions:
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.
In a small bowl, whisk together sauce ingredients and set aside.
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.
Source: ifoodreal.com
