GRAIN-FREE THAI COCONUT CURRY TURKEY MEATBALLS
Thai Coconut Curry Turkey Meatballs are the ultimate delicious dinner! The creamy and decadent sauce paired with meatballs is so delicious. Grain-free, Paleo, Keto, and Whole30!
Provided by Amy Rains
Categories Main Course
Time 35m
Number Of Ingredients 18
Steps:
- Begin by preheating your oven to 375.
- MIx together the ground turkey and sausage in a medium sized bowl. In a smaller bowl, mix together curry powder, basil, ginger, garlic powder, and almond flour. Add to the turkey mixture and incorporate well. Finally, add the egg. Form the meatballs into 1 -1.5 inch diameter balls, and place on a large baking sheet. Bake for 20 minutes.
- While meatballs are cooking, make the sauce. Heat a large skillet to medium high heat, add coconut oil. Add the chopped veggies: onion, bell pepper, garlic, and ginger. Cook for 5-7 minutes until onion is translucent. Add curry paste, than all of the coconut milk. Reduce heat to medium and simmer for 10 minutes until the curry paste is completely mixed into the sauce. Add salt, and more to taste if needed.
- Add meatballs to the sauce, and cook for another 5 minutes. Finish off with lime juice, then top with fresh basil or cilantro.
- Serve hot over Spaghetti squash, noodles, zoodles, rice, or cauliflower rice.
Nutrition Facts : Calories 500 kcal, Carbohydrate 9 g, Protein 38 g, Fat 35 g, SaturatedFat 20 g, Cholesterol 125 mg, Sodium 510 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
THAI TURKEY MEATBALLS IN COCONUT CURRY SAUCE
Tasty nuggets of joy aka baked turkey meatballs get a Thai twist with the addition of ginger, garlic, and red curry paste to keep them light, fluffy and moist when they're dunked in a Thai coconut milk sauced easy dinner.
Provided by Heidi
Categories Main Course
Time 1h
Number Of Ingredients 19
Steps:
- Preheat the oven to 400°F and spray a baking sheet with cooking spray. Set aside.
- In large bowl, combine the ground turkey or chicken with the egg, panko breadcrumbs, green onion, garlic, fish sauce, ginger, red curry paste, and salt and pepper. Use a whisk to break the egg yolk and lightly fold the ingredients together. Gently knead the mix with damp hands until incorporated. Cover and refrigerate the mixture for at least 15 minutes for the breadcrumbs to soften, up to overnight.
- Use a small scoop to form the meatballs into 1-inch balls and place on a cutting board. Dampen your hands and lightly shape and roll the meatballs between your palms and place evenly spaced on the baking sheet. Bake until no longer pink inside, about 20 minutes, then broil on high for another 5-10 minutes for a deliciously crispy crust. Remove from the oven and add to the coconut curry sauce.
- While the meatballs are baking, prepare the coconut curry sauce. In a large skillet, heat the oil over medium high heat. Add the onions and red bell pepper and cook for 3-4 minutes, stirring often. Stir in the ginger and and red curry paste and cook for another 2-3 minutes, stirring often so the vegetables don't burn but become soft and fragrant.
- Add the coconut milk and add the brown sugar and fish sauce or soy sauce and stir to combine. Cook for 5 minutes then add the meatballs to the sauce and cook for another 5 minutes, stirring occasionally. Taste for seasoning and if it needs more salt, add a dash or two more fish sauce or soy sauce. Garnish with chopped cilantro leaves and serve over rice or noodles.
Nutrition Facts : Calories 351 kcal, Carbohydrate 19 g, Protein 23 g, Fat 22 g, SaturatedFat 16 g, Cholesterol 69 mg, Sodium 995 mg, Fiber 3 g, Sugar 8 g, ServingSize 1 serving
GINGER TURKEY MEATBALLS WITH COCONUT BROTH AND NOODLES
This healthy turkey meatball and noodle dish has an irresistible Thai-inspired twist and offers three options for plating. Option One serves the flavorful meatballs, vegetables, and noodles "plain" (without broth)-perfect for kids or less adventurous eaters. Option Two transforms the dish into a savory noodle bowl with a rich and aromatic coconut broth, which appeals to a wide range of palates. And for those who like it hot, opt for Option Three; whisk in store-bought Thai red curry paste and finish the dish with a ton of fresh toppings. Feel free to customize to everyone's taste by mixing and matching Options One-Three within your family.
Provided by Rhoda Boone
Categories Dinner 1-2-3 Dinner Kid-Friendly turkey Meatball Noodle Sugar Snap Pea Bell Pepper Coconut Small Plates
Yield 4 servings
Number Of Ingredients 24
Steps:
- Preheat oven to 425°F. Line a rimmed baking sheet or 13x9" glass or metal baking dish with parchment.
- Beat egg in a large bowl with a fork. Add turkey, panko, scallion, garlic, soy sauce, ginger, and 1/2 tsp. salt and stir well to combine. Using your hands, roll mixture into 1" balls, packing firmly (you should have about 30). Transfer to prepared baking sheet.
- Roast meatballs, turning once halfway through, until firm and cooked through and an instant-read thermometer inserted into center of meatball registers 165°F, 15-20 minutes.
- Meanwhile, cook snap peas and bell pepper in a medium pot of boiling well-salted water 2 minutes. Transfer to a colander with a spider, slotted spoon, or tongs, reserving water in pot. Transfer to a medium bowl. Return water to a boil and cook noodles according to package directions. Drain noodles, then transfer to a large bowl and toss with oil.
- Option 1: For turkey meatballs, plain noodles, and vegetables:
- To make plain noodles with no broth, divide noodles among bowls and top with meatballs, snap peas, and bell pepper, or separate into different sections on a plate.
- Option 2: For a mild coconut broth noodle bowl:
- Heat oil in a medium pot over medium. Add garlic and ginger and cook, stirring constantly, until fragrant, 30-60 seconds. Add coconut milk, broth, lime juice, soy sauce, and salt. Increase heat to medium-high and bring to a simmer. Cook, stirring occasionally, 5 minutes, then remove from heat.
- Divide noodles among bowls. Ladle broth over and top with meatballs, snap peas, and bell pepper.
- Option 3: For a spicy red curry noodle bowl (optional):
- Whisk curry paste into coconut broth mixture (or keep half of broth "plain" to make 2 mild bowls, and whisk 2 Tbsp. curry paste into remaining half to make 2 spicy bowls).
- Divide noodles among bowls. Ladle broth over and top with meatballs, snap peas, and bell peppers. Garnish with lime wedges, basil, scallions, chiles, peanuts, if using.
- Do Ahead
- Meatballs and broth can be made 3 days ahead. Store separately and chill.
THE BEST THAI COCONUT SOUP
Authentic, bold, and delicious Thai flavors make this soup irresistible! This is the best Thai coconut soup I've had. You won't be disappointed with this one! Serve over steamed rice.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot over medium heat. Cook and stir the ginger, lemongrass, and curry paste in the heated oil for 1 minute. Slowly pour the chicken broth over the mixture, stirring continually. Stir in the fish sauce and brown sugar; simmer for 15 minutes. Stir in the coconut milk and mushrooms; cook and stir until the mushrooms are soft, about 5 minutes. Add the shrimp; cook until no longer translucent about 5 minutes. Stir in the lime juice; season with salt; garnish with cilantro.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 8.9 g, Cholesterol 86.3 mg, Fat 32.9 g, Fiber 2 g, Protein 13.2 g, SaturatedFat 27.6 g, Sodium 579.4 mg, Sugar 2.3 g
THAI-INSPIRED CHICKEN MEATBALL SOUP
This stellar soup is reviving and cozy, made in one pot, and ready in 30 minutes. It starts with ginger-scented chicken-cilantro meatballs that are browned, then simmered in a fragrant coconut milk broth that's inspired by tom kha gai, a Thai chicken-coconut soup seasoned with lemongrass, galangal, makrut lime leaves and chile. A heap of spinach is added for color and flavor, and a squeeze of lime adds brightness and punch. The soup is brothy, so serve it over rice or another grain to make it a full meal.
Provided by Ali Slagle
Categories dinner, lunch, weekday, poultry, soups and stews, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Using the small holes of a box grater, or a Microplane, grate the ginger, garlic and jalapeño (or finely chop them by hand). Transfer half to a large bowl and set the rest aside. To the large bowl, add the chicken, finely chopped cilantro, 2 tablespoons fish sauce and 1 teaspoon salt. Use your hands or a fork to fully combine but do not overmix.
- Use your hands or an ice cream scoop to form 2-inch meatballs (about 2 ounces each). In a large Dutch oven or pot, heat the oil over medium-high heat. Working in batches, add the meatballs in a single layer and cook, flipping halfway through, until golden brown on two sides, 5 to 8 minutes. Transfer to a plate and repeat, adding oil as needed.
- Once all the meatballs are browned and out of the pot, if the oil is burned, wipe it out and add a bit more to the pot. Reduce the heat to medium, add the reserved ginger mixture and sauté until fragrant, about 1 minute. Add the chicken broth, coconut milk, sugar and the remaining 1 tablespoon fish sauce, and bring to a simmer. Add the meatballs and any juices from the plate, and simmer until the flavors come together and the meatballs are cooked through, 5 to 8 minutes.
- Remove from heat, and stir in the spinach and lime juice. Divide rice among bowls, then top with meatballs, broth and cilantro. Serve with lime wedges.
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