Thai Turkey Meatballs in Green Curry Sauce

photo 3I’ve been anxious to get a recipe up since I went on break. Of course, I can’t just post any ol’ thing so I had to wait until I had time to dedicate to the kitchen. This week has been CRAZY coming back from vacation but now that the dust has settled a bit, I thought that trying a new recipe would make for a lovely Saturday night. I have a TON of recipes on my pinterest that I’ve been collecting for years and decided to go browsing for something exciting for this weekend. I knew I wanted a dish that was flavorful and not too complicated (don’t we all). I also wanted a recipe made mostly of ingredients that I had on hand. I went to my “Turkey” pinterest page and these babies popped up. It was love at first sight…

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This recipe was featured on Minnesota Monthly (random, I know) about a year ago. The only real modification that I made was to add a bit of lemongrass after I made the first batch. I know from having tasted the first batch, however, that they are perfectly delicious without that addition. I also cooked the meatballs in sesame oil and used crimini mushrooms instead of shiitake because…. I bought the wrong ones when I was at the store. 🙂

Just a heads up that this recipe is heavy in Asian specific ingredients. They’re not hard to find but unless you’re into making Asian food, you might not have a lot of this stuff on hand. Good news? It’s worth buying these things (i.e. fish sauce and green curry paste) because they’re inexpensive, they’re delicious, and they will only bring you fortune in your future culinary endeavors.

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Honestly, it’s rare that I come across recipes that have ample flavor for my tastes. I try a lot of recipes that never make it to the blog because they’re simply not up to par. While I appreciate subtlety, I tend to veer towards ethnic foods that go hard on the tastebuds (is that an awkward phrase? Whatever). I think this recipe is perfect without modifications and best of all, it’s healthy and filling. This one is definitely becoming a “go to” when cooking for other people.

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Serves 2-3

Ingredients

Meatballs

  • 2 crimini mushrooms, super finely chopped
  • ½ lbs ground turkey, I used 80% lean
  • 1 tsp minced ginger
  • 2 tsp lemongrass
  • 1 tsp Thai green curry paste, or more to taste
  • 1 T Asian fish sauce*
  • 1 egg, lightly beaten
  • 2 T green onions, white and green parts super finely chopped
  • 2 T chopped cilantro
  • salt to taste (be careful since there is a lot of salt in some of the other ingredients)
  • 1-2 T sesame oil or coconut oil for frying

Green Curry Sauce

  • 1/4 C onion, finely chopped
  • 1-2 cloves garlic (depending on taste)
  • 3/4 C light coconut milk
  • 1.5 T green curry paste (or more depending on taste)
  • 1-2 T fresh lime juice

Directions

1. Combine all ingredients for the meatballs (except for oil) in a bowl. It’s a good idea of crack the egg first in order to beat it a bit before adding other ingredients. I used my hands to combine because they work best and well, I like being messy in the kitchen sometimes.

2. Heat oil in pan over medium high heat. Shape mixture into small balls with your fingertips and place in pan.

3. Cook meatballs until browned and cooked all the way through, turning them onto different sides in order for them to cook all the way through. Mine ended up in awkward shapes because I wanted to make sure they were done. They took about 7 minutes to cook completely. You may also have to cook in batches depending on the size of your pan. If doing this, add about 1/2 T of oil to pan to start and then add more oil as needed per batch.

4. Once all meatballs have been cooked, removed them from the skillet and set to the side. Lower heat slightly to medium and add a little more oil to the pan along with onions and garlic.

5. Saute onions and garlic for about 5 minutes until soft.

6. Add coconut milk to pan and stir.

7. Whisk in curry paste and lemon juice.

8. Bring to a boil, add meatballs back to the pan, mix ’em around a little bit, and lower heat to a simmer.

9. Let simmer about 5 minutes or so and then go at it. Serve over a healthy grain if you’re looking for something really filling or, if you want to go lighter, put them over cauliflower rice like I did. 🙂

* substitute soy sauce with a dash of Worcestershire sauce or anchovy paste if desired
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I’m excited to experiment with this one! I’m thinking of making them in burger form and making a lighter version of the sauce to use as a dressing over a delicious salad….


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