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Thai Turkey Zucchini Meatballs

An Asian twist on an American classic. I like that the curry sauce is not too sweet or rich and has more of a mild flavor.

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Servings: 4

Prep Time: 00:30

Cook Time: 00:20

Turkey 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 Cloves garlic, grated

1 tsp red curry paste

2 tbsp coconut milk, light (canned)

1/8 tsp hot pepper chili flakes

cooking spray (ex: misto)

Sauce

1 cup + 1/2 cup 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)

cilantro (optional garnish)

Preparation

1In a medium bowl, combine the meatball ingredients and mix thoroughly with your hands.

2Make 28 meatballs by spooning 1 heaping tablespoon of mixture and rolling between your hands. Lay on a cutting board or plate. Set aside.

3In a small bowl, whisk together sauce ingredients and set aside.

4Preheat a large (12" or larger) skillet on high and 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. Garnish with fresh cilantro and green onions.

Additional Notes

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

Reviews: 0

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