Thai Meatballs
 Thai meatballs made with lean ground turkey in a spicy red peanut curry sauce.
 Serves 6
 15 minutes preparation
 25 minutes cooking
 40 minutes
362 calories, 21g fat, 14g carb, 30g protein, 425mg sodium
4.4 (2) user ratings
  • 1 ½ lbs lean ground turkey
  • 2 eggs
  • 4 green onions, chopped
  • 3 cloves garlic, pressed
  • ¼ cup fresh cilantro, chopped
  • 1 tbsp fresh ginger, peeled and grated or minced
  • 2 tsp Sambal Oelek
  • 1 tbsp sesame oil
  • ½ cup Panko bread crumbs
Curry Sauce
  • 1 tbsp coconut oil, or olive oil
  • ½ cup onion, finely chopped
  • 2 cloves garlic, pressed
  • 1 tbsp fresh ginger, peeled and grated or minced
  • 3 tbsp Thai red curry paste
  • 3 tbsp tomato paste
  • 1 tsp Thai seasoning
  • 1 tsp curry powder
  • ⅓ cup peanut butter
  • 1 cup reduced sodium chicken stock

Preheat oven to 400 ℉, line baking sheet with parchment. In a large bowl mix all the meatball ingredients, form into 1 inch balls, place on baking sheet, cook for 20-25 minutes. In a wok or large sauce pan, sauté onion in coconut oil over low heat until translucent. Add garlic and ginger, sauté for a few minutes, reduce heat. Add curry powder, Thai seasoning, pastes and peanut butter, stir until smooth, add chicken stock and bring to a low boil. Add meatballs, reduce heat and simmer for 5 minutes to allow meatballs to absorb liquid and sauce to thicken. Serve over rice with lime wedges and cilantro.

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