30 minute clean thai turkey zucchini meatballs


Dinner tonight, October, 14, 2016
Dinner tonight, January 25, 2016
Absolute one of the most delicious turkey dishes I ever made, I chose to serve it with zucchini spaghetti
4 servings

  • For Meatballs:
  • 2 lbs. ground turkey, extra lean
  • 1 cup zucchini, shredded & liquid squeezed out
  • 1 tablespoon fish sauce
  • ¼ cup green onions, finely chopped
  • 2 tablespoons basil, finely chopped ( or ½ tsp dried basil )
  • 2 teaspoons ginger, grated
  • 2 garlic cloves, grated
  • 1 teaspoon red curry paste
  • 2 tablespoons coconut milk, light (canned)
  • teaspoon hot pepper chill flakes
  • Cooking spray (I use Misto)
  • For the Sauce:
  • 1 + 1/2 cup coconut milk, light (canned)
  • 3 tablespoons tomato paste
  • 1 teaspoon red curry paste
  • 1 teaspoon fish sauce
  • teaspoon hot pepper chili flakes, or to taste
  • 5-6 kaffir lime leaves (optional)

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.

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.

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