Here’s a savory, healthy dinner that the whole family will love! Classic turkey meatballs get a flavorful twist with the addition of fresh herbs. Cook them up in a creamy coconut sauce and *chef’s kiss*. . . dinner is served. The meatballs are delicious as-is or also delicious on top of quinoa or brown rice.
Thai Turkey Zucchini Meatballs
- 1 lbs ground turkey, extra lean
- 1 cup zucchini, shredded (liquid squeezed out)
- 1/4 cup green onions finely chopped
- 1 Tbsp garlic cloves, finely chopped (about 2 cloves)
- 2 Tbsp basil, finely chopped
- 1 Tbsp coconut milk, light (canned)
- 1 Tbsp fish sauce
- 2 tsp ginger, grated
- cooking spray
- 1 tsp red curry paste
- 1/8 tsp chili flakes
- 1 1/2 cups coconut milk, light (canned)
- 3 Tbsp tomato paste
- 1 tsp fish sauce
- to taste additional cilantro and green onion for garnish
- In a medium bowl, combine ingredients for meatballs into a bowl and mix thoroughly.
- Spoon 1 Tbsp of mixture and roll between your hands to form a single meatball. Repeat until all of the mixture is used (makes approx. 28 meatballs). Set aside
- In a small bowl, whisk together sauce ingredients.
- Preheat a large 12" skillet on high heat and coat with cooking spray. Add meatballs and cook until lightly browned (around 2-3 minutes). Note meatballs do not need to be cooked fully at this point.
- Add the small bowl of sauce ingredients to the skillet.
- Simmer for 15 minutes, uncovered.
- Top with cilantro and green onion, if desired
- Storage: Refrigerate covered for up to 3 days OR freeze in airtight container up to 3 months.