Turkey Meatballs

1. 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.
2. 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.
3. 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!?!
4. X marks the spot isn’t just for treasure maps.
5. Next…take a melon baller, or a smaller ice cream scoop or a teaspoon and scoop out the meatballs onto the sheet pan.
6. Leave the edges a little “rougher” do not smooth them out, you will get nice, crispy edges this way.
7. Place in a 450-degree oven for 12-15 minutes.

Sauce

1. Place coconut oil, onion, garlic and ginger into a pan and cook over medium heat.
2. 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!
3. 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.
4. By then the meatballs are ready and gorgeously caramelized. Remove from the oven. And immediately add to the sauce.
5. Immediately garnish with fresh cilantro, add in a few squeezes of lime and serve over copious amounts of delicious white rice 🙂