Thai Turkey Zucchini Meatballs

 

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Meatballs:

  • 2 lbs ground turkey, extra lean
  • 1 cup zucchini, shredded & liquid squeezed out
  • 1 tbsp fish sauce
  • 1/4 cup green onions, finely chopped
  • 2 tbsp basil, finely chopped
  • 2 tsp ginger, grated
  • 2 garlic cloves, grated
  • 1 tsp red curry paste
  • 2 tbsp coconut milk, light (canned)
  • 1/8 tsp hot pepper chill flakes
  • Cooking spray (I use Misto)

For the Sauce:

  • 1 + 1/2 cup coconut milk, light (canned)
  • 3 tbsp tomato paste
  • 1 tsp red curry paste
  • 1 tsp fish sauce
  • 1/8 tsp hot pepper chili flakes, or to taste
  • 5-6 kaffir lime leaves (optional)

 

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.
Storage Instructions: Refrigerate covered for up to 3 days. Freeze in an airtight container for up to 3 months.

 

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