Meatballs

• 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.