Thai Turkey Meatballs in Coconut Curry Sauce

Ingredients

Meatballs

• 1 lb ground turkey

• 3 tbsp nonfat, plain greek yogurt (can sub 1 egg)

• 1 cup almond flour or panko

• 1 tbsp red curry paste

• 1 tbsp grated ginger

• 2 cloves garlic, grated

• 1 tbsp tamari

Coconut Curry Sauce

• 1 tbsp avocado oil

• 1 medium yellow onion, sliced

• 2 bell peppers, sliced

• 1 tbsp grated ginger

• 1-2 tbsp red curry paste, depending on spice preference

• 1 14oz can unsweetened coconut milk

• chopped cilantro, to garnish

Instructions

1. Preheat oven to 400º.

2. Combine meatball ingredients in a large bowl. Use hands to mix until smooth. It’s okay if the mixture is a bit sticky. Using wet hands, roll about 2 tbsp of the mixture at a time into meatballs. Lay in an even layer on a parchment paper-lined baking sheet.

3. Bake in the oven for 20 minutes. For crispy meatballs, broil for 2-5 minutes until golden brown.

4. In the meantime, make the coconut curry sauce. Heat a large skillet over medium heat. Add the avocado oil. Once hot, add onion and bell peppers, sauteing until they begin to soften, about 3-5 minutes.

5. Next, add the grated ginger and red curry paste, stirring until fragrant and the veggies are coated. Pour in coconut milk and bring to a gentle simmer.

6. Add the meatballs to the pan and stir. Serve with fresh chopped cilantro over rice or noodles.

Calories: 465 Protein: 37g Carbohydrates: 13g Fat: 27g