Tender and juicy meatballs full of curry, spice and everything nice! Deliciously savory and super healthy because they are made with lean turkey. Your meatball game just reached a new level.
- 2 pounds ground turkey (you can also use, ground beef or chicken)
- 1 onion (minced on microplane or shredded on a box grater)
- 3 tbsp cilantro
- 3 tsp sesame oil
- 1 cup Panko breadcrumbs
- 1 tbsp ground ginger
- 5 garlic cloves minced on the microplaner
- 2 eggs
- ¼ cup soy sauce
- few squirts of siracha (depending how spicy you like it)
- 1 tbsp coconut oil
- 1 medium onion (finely chopped)
- 3 garlic cloves (minced on microplane)
- 1 inch knob of ginger (minced on microplane)
- 3 tbsp red curry paste
- 1 cup chicken stock
- 1/2 a cup smooth peanut butter
- extra cilantro and limes to garnish
- Place ground turkey, onion, eggs, panko, garlic, soy sauce, cilantro and seasoning go in a bowl. Just make sure you do not over mix. Mix JUUUUUUUST enough for everything to be combined.
- Next we prepare to scoop our meatballs out onto a sheet pan. And then I use my neat little trick to make sure my parchment paper for my sheet pan stays ON the sheet pan.
- Prepare a sheet pan by spraying it with pan spray and THEN putting parchment on top. Create a huge “X” on the sheet from one corner to the next. This is a great trick to get your paper to stick onto the sheet pan. I learned THAT in culinary school! See how important education is!?!
- X marks the spot isn’t just for treasure maps.
- Next…take a melon baller, or a smaller ice cream scoop or a teaspoon and scoop out the meatballs onto the sheet pan.
- Leave the edges a little “rougher” do not smooth them out, you will get nice, crispy edges this way.
- Place in a 450-degree oven for 12-15 minutes.
- Place coconut oil, onion, garlic and ginger into a pan and cook over medium heat.
- Let that sauté for about 2 minutes until fragrant. Then we add in our gorgeous red curry paste, a bit of chicken stock and my favorite ingredient of this dish…PEANUT BUTTER!
- Stir stir stir!!! The peanut butter not only acts as UBER flavor but it also acts as an emulsifier so you get a nice clean and smooth sauce. Simmer for about 5 minutes until the sauce has thickened slightly. At this point you can also throw the sauce through a Vitamix or food processor so that it is smooth. I like mine with a bit of texture so I leave it as is.
- By then the meatballs are ready and gorgeously caramelized. Remove from the oven. And immediately add to the sauce.
- Immediately garnish with fresh cilantro, add in a few squeezes of lime and serve over copious amounts of delicious white rice 🙂
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetiser, Main Entree, Meatballs
- Cuisine: Thai