Thai Turkey Meatballs In Coconut Curry Sauce Recipes

GRAIN-FREE THAI COCONUT CURRY TURKEY MEATBALLS

Steps:

• Begin by preheating your oven to 375.
• MIx together the ground turkey and sausage in a medium sized bowl. In a smaller bowl, mix together curry powder, basil, ginger, garlic powder, and almond flour. Add to the turkey mixture and incorporate well. Finally, add the egg. Form the meatballs into 1 -1.5 inch diameter balls, and place on a large baking sheet. Bake for 20 minutes.
• While meatballs are cooking, make the sauce. Heat a large skillet to medium high heat, add coconut oil. Add the chopped veggies: onion, bell pepper, garlic, and ginger. Cook for 5-7 minutes until onion is translucent. Add curry paste, than all of the coconut milk. Reduce heat to medium and simmer for 10 minutes until the curry paste is completely mixed into the sauce. Add salt, and more to taste if needed.
• Add meatballs to the sauce, and cook for another 5 minutes. Finish off with lime juice, then top with fresh basil or cilantro.
• Serve hot over Spaghetti squash, noodles, zoodles, rice, or cauliflower rice.

THAI TURKEY MEATBALLS IN COCONUT CURRY SAUCE

Steps:

• Preheat the oven to 400°F and spray a baking sheet with cooking spray. Set aside.
• In large bowl, combine the ground turkey or chicken with the egg, panko breadcrumbs, green onion, garlic, fish sauce, ginger, red curry paste, and salt and pepper. Use a whisk to break the egg yolk and lightly fold the ingredients together. Gently knead the mix with damp hands until incorporated. Cover and refrigerate the mixture for at least 15 minutes for the breadcrumbs to soften, up to overnight.
• Use a small scoop to form the meatballs into 1-inch balls and place on a cutting board. Dampen your hands and lightly shape and roll the meatballs between your palms and place evenly spaced on the baking sheet. Bake until no longer pink inside, about 20 minutes, then broil on high for another 5-10 minutes for a deliciously crispy crust. Remove from the oven and add to the coconut curry sauce.
• While the meatballs are baking, prepare the coconut curry sauce. In a large skillet, heat the oil over medium high heat. Add the onions and red bell pepper and cook for 3-4 minutes, stirring often. Stir in the ginger and and red curry paste and cook for another 2-3 minutes, stirring often so the vegetables don't burn but become soft and fragrant.
• Add the coconut milk and add the brown sugar and fish sauce or soy sauce and stir to combine. Cook for 5 minutes then add the meatballs to the sauce and cook for another 5 minutes, stirring occasionally. Taste for seasoning and if it needs more salt, add a dash or two more fish sauce or soy sauce. Garnish with chopped cilantro leaves and serve over rice or noodles.

THAI COCONUT SOUP WITH TURKEY MEATBALLS

Steps:

• Put the coriander stems and garlic in a food processor, pulse until finely chopped, add the turkey and 1 tsp of the fish sauce, and blend again. Roll into meatballs about 3cm in diameter.
• In a saucepan, heat the tom yum or curry paste with a splash of water for 2-3 mins. Pour in the coconut milk, stock, lime zest and juice, and remaining fish sauce. Bring to a simmer, add the meatballs and cook for 3 mins. Add the vegetables and cook for 5 mins more, or until the meatballs are cooked through.
• Add the noodles to warm through just before serving. Season, pour into 2 bowls and top with coriander leaves.

GINGER TURKEY MEATBALLS WITH COCONUT BROTH AND NOODLES

Steps:

• Preheat oven to 425°F. Line a rimmed baking sheet or 13x9" glass or metal baking dish with parchment.
• Beat egg in a large bowl with a fork. Add turkey, panko, scallion, garlic, soy sauce, ginger, and 1/2 tsp. salt and stir well to combine. Using your hands, roll mixture into 1" balls, packing firmly (you should have about 30). Transfer to prepared baking sheet.
• Roast meatballs, turning once halfway through, until firm and cooked through and an instant-read thermometer inserted into center of meatball registers 165°F, 15-20 minutes.
• Meanwhile, cook snap peas and bell pepper in a medium pot of boiling well-salted water 2 minutes. Transfer to a colander with a spider, slotted spoon, or tongs, reserving water in pot. Transfer to a medium bowl. Return water to a boil and cook noodles according to package directions. Drain noodles, then transfer to a large bowl and toss with oil.
• Option 1: For turkey meatballs, plain noodles, and vegetables:
• To make plain noodles with no broth, divide noodles among bowls and top with meatballs, snap peas, and bell pepper, or separate into different sections on a plate.
• Option 2: For a mild coconut broth noodle bowl:
• Heat oil in a medium pot over medium. Add garlic and ginger and cook, stirring constantly, until fragrant, 30-60 seconds. Add coconut milk, broth, lime juice, soy sauce, and salt. Increase heat to medium-high and bring to a simmer. Cook, stirring occasionally, 5 minutes, then remove from heat.
• Divide noodles among bowls. Ladle broth over and top with meatballs, snap peas, and bell pepper.
• Option 3: For a spicy red curry noodle bowl (optional):
• Whisk curry paste into coconut broth mixture (or keep half of broth "plain" to make 2 mild bowls, and whisk 2 Tbsp. curry paste into remaining half to make 2 spicy bowls).
• Divide noodles among bowls. Ladle broth over and top with meatballs, snap peas, and bell peppers. Garnish with lime wedges, basil, scallions, chiles, peanuts, if using.
• Do Ahead
• Meatballs and broth can be made 3 days ahead. Store separately and chill.

THAI MEATBALLS IN A TOMATO COCONUT CURRY SAUCE

Steps:

• Combine pork, fish sauce, garlic, ginger, lemon grass paste, cilantro, and peanut oil in a mixing bowl. Mix well. Refrigerate at least 1 hour to blend flavors.
• Shape pork mixture into 1 1/4-inch meatballs. (Mixture should yield approximately 34 to 36 meatballs.)
• Heat 1 tablespoon peanut oil in a large skillet over medium heat. Cook meatballs in batches, giving the pan a shake occasionally. Turn meatballs until brown on all sides and cooked through, approximately 14 to 16 minutes. Remove meatballs to a bowl.
• In a large saucepan, heat remaining 1 tablespoon oil over medium heat. Cook onion until translucent, 5 to 6 minutes. Add tomatoes and bring to a simmer. Stir in curry paste. Cover and simmer over low heat until sauce begins to reduce, 20 to 25 minutes. Remove from heat and cool slightly.
• Process sauce with an immersion blender until smooth. Stir in coconut milk and adjust taste by adding additional salt if needed. Return meatballs to sauce and simmer for an additional 5 minutes, or until warmed through.
• Garnish with cilantro if desired.