Thai Curry Turkey Meatballs
I love a one pan dish. Especially when it is full of flavor, loaded with vegetables, and uses an inexpensive cut of meat. Win-win-win!
Don’t let the long list of ingredients put you off. It is nothing hard to find or fancy. I promise it worth the time dicing.
If you follow me then you know I adore Thai food. It is spicy, you can adjust the heat to your taste, basically it’s delicious. This recipe has lots of flexibility so have fun with it and use the vegetables that are in season, or you have on hand. It calls for turkey but I’ve made it with ground chicken as well…still yummy.
PREP TIME
20 minutes
COOK TIME
35 minutes
INGREDIENTS
22
Serves: 4
Ingredients
Meatballs
- 1 lb1 lb1 lb Ground Turkey
- .33 cup.33 cup.33 cup Almond Flour
- 1 tsp1 tsp1 tsp Sea Salt
- .5 tsp.5 tsp.5 tsp Black Pepper
- 1 tsp1 tsp1 tsp ground Ginger
- 1 tsp1 tsp1 tsp Garlic Powder
- 1 tsp1 tsp1 tsp Curry Powder
- 1 whole1 whole1 whole Egg Yolk
- 1 Tbsp1 Tbsp1 Tbsp Coconut Oil
Veggies and Sauce
- .5 whole.5 whole.5 whole Onion, diced
- 3 pieces3 pieces3 pieces Celery, diced
- .5 whole.5 whole.5 whole Bell Pepper, diced
- 1 whole1 whole1 whole Zucchini, diced
- 3 whole3 whole3 whole Green Onion (Scallion), diced
- .5 head.5 head.5 head Broccoli, chopped small
- 1 cup1 cup1 cup Green Beans, cut in half
- 1 tsp1 tsp1 tsp Coconut Oil
- .25 cup.25 cup.25 cup Red Curry Paste
- 16 fl oz16 fl oz16 fl oz Coconut Milk, full fat
- 1 Tbsp1 Tbsp1 Tbsp Arrowroot Flour
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add all meatball ingredients (except oil) into a large bowl.
- Using clean hands mix well to combine.
- Scoop out about a golfball size or slightly larger and roll to pack.
- Place in large skillet on medium heat. Add oil. Cook meatballs until golden brown on each side. Interior temperature should be 160 degrees, about 15 minutes total.
- Remove and place on to plate.
- Add oil to pan and cook all vegetables for 6-7 minutes. Stir periodically.
- Add red curry paste and coconut milk. Stir to combine.
- Add meatballs back to the pan and turn heat on to low. Let simmer for 5-10 minutes.
- Put arrowroot powder and about a tablespoon of water into a small bowl, stir to dissolve powder. Add to skillet and stir. Let cook 2 minutes. Serve and enjoy.
Notes
You can eat this as is or serve over cauliflower rice or regular rice of your choice. I like Jasmine rice for this dish. It is also yummy when you use ground chicken instead of turkey.
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Entrées Gluten Free Grain Free Paleo Poultry Shellfish Free Sugar Alcohol Free Sugar Free Whole30| This is our estimate based on online research. | |
| Calories: | 458 |
| Fat: | 34 g |
| Carbohydrates: | 10 g |
| Protein: | 25 g |
| Cholesterol: | 131 g |
| Sodium: | 1032 mg |
| Fiber: | 3 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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