Our recipe of the week is Thai Meatballs. Healthy Thai Meatballs Recipe with turkey, coconut milk, red curry paste and zucchini instead of breadcrumbs. Rave reviews from EVERYONE!
This recipe comes from the website ifoodreal.com See the link at the bottom of the blog.
Meatballs don’t have to be smothered in tomato sauce. Meatballs do not have to contain eggs, bread or breadcrumbs. Shredded zucchini makes any ground meat juicier. You can use any meat you have on hand for this recipe, beef, turkey, chicken or pork. Meatballs do not have to be simmered for hours. They can have your favorite Thai flavors, be cooked in a skillet, within 30 – 40 minutes. Healthy dinner can be ready that fast.
Makes about 28 Thai Meatballs
For Thai Meatballs:
2 lbs your favorite ground meat
1 cup zucchini, shredded & liquid squeezed out
1 tbsp fish sauce
1/4 cup green onions, finely chopped
2 tbsp basil, finely chopped
2 tsp ginger, grated
2 garlic cloves, grated
1 tsp red curry paste
2 tbsp coconut milk, light (canned)
1/8 tsp red pepper flakes
For Thai Meatballs Sauce:
1 + 1/2 cup coconut milk, light (canned)
3 tbsp tomato paste
1 tsp red curry paste
1 tsp fish sauce
1/8 tsp red pepper flakes, more to taste
5–6 dried kaffir lime leaves (optional)**
1) In a medium bowl, combine Thai Meatballs ingredients and mix with your hands thoroughly. Make 28 meatballs by spooning heaping 1 tbsp of mixture and rolling between your hands. Lay on a cutting board or plate. Set aside.
2) In a small bowl, whisk together Thai Meatballs Sauce ingredients and set aside.
3) Preheat large ceramic non-stick skillet on medium-high heat and spray with cooking spray. Add meatballs and cook until brown or for 2-3 minutes, turning a few times. No need to cook the meatballs through.
4)Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered. Serve warm with brown rice or brown rice noodles. Add garnish like fresh cilantro and green onions.
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
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