Thai Turkey Meatballs…with Zucchini!

I won't lie.

This dish has become one of my absolute favorites.

It will require control not to eat the whole thing.  I'm serious.  :)

That's just how amazing it is.  (Plus, it has zucchini hidden in it - bonus for parents trying to get their kids to eat more veggies.)

Here's the LINK for the recipe….or read below.

We pair it with some quinoa and another steamed veggie.  Makes for a great meal.

Let me know if you try it!

THAI TURKEY ZUCCHINI MEATBALLS

For the meatballs…

• 2 lbs ground turkey, extra lean
• 1 cup zucchini, shredded & liquid squeezed out
• 1 tbsp fish sauce
• 1/4 cup green onions, finely chopped
• 2 tbsp basil, finely chopped
• 2 tsp ginger, grated
• 2 garlic cloves, grated
• 1 tsp red curry paste
• 2 tbsp coconut milk, light (canned)
• 1/8 tsp hot pepper chill flakes

For the sauce…

• 1 + 1/2 cup coconut milk, light (canned)
• 3 tbsp tomato paste
• 1 tsp red curry paste
• 1 tsp fish sauce
• 1/8 tsp hot pepper chili flakes, or to taste
• 5-6 kaffir lime leaves (optional)

Directions:

1. In a medium bowl, combine ingredients for meatballs, mix with your hands thoroughly. Make 28 meatballs by spooning heaping 1 tbsp of mixture and rolling between your hands. Lay on a cutting board or plate. Set aside.
2. In a small bowl, whisk together sauce ingredients and set aside.
3. Preheat large, 12" or larger, skillet on high, spray with cooking spray (or I just used a bit of coconut oil). Add meatballs and cook until brown, for about 2-3 minutes. No need to cook the meatballs through. Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered. Serve warm with brown rice or brown rice noodles (we used quinoa). Add garnish like fresh cilantro and green onions.