Thai Turkey Zucchini Meatballs

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

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Servings: 28 total meatballs

Ingredients Method

Ingredients

  

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

Sauce

• 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

Method

 

1. In a medium bowl, combine ingredients for meatballs into a bowl and mix thoroughly.
2. 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
3. In a small bowl, whisk together sauce ingredients.
4. 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.
5. Add the small bowl of sauce ingredients to the skillet.
6. Simmer for 15 minutes, uncovered.
7. Top with cilantro and green onion, if desired
8. Storage: Refrigerate covered for up to 3 days OR freeze in airtight container up to 3 months.