Thai Curry Turkey Meatballs
Hello there everyone! Thank goodness is Wednesday and the weekend is right around the corner. Speaking of weekend, I hope you had a nice weekend doing the things that make you happy because I know I sure did. I’m going to fill you in on a secret. . . I’m a H-U-G-E Game of Thrones fan. I have never been so completely obsessed with a television show like I am with this series. I’ve watched seasons 1-6 twice and, fulfilling the 6 year old girl within me, I have a collection of some of the POP! character figures displayed proudly on a shelf that’s dedicated to only Game of Thrones paraphernalia. . . did I mention I’m a woman in my 40’s?! Anyway, the premier of season 7 was on Sunday so needless to say I had a great weekend! But it wasn’t all about GofT’s I did do my usual Saturday Midtown Farmers Market in Sacramento and then went directly into the kitchen to make these unbelievably good Thai Curry Turkey Meatballs.
I’m just going to say it, these are hands down my favorite meatballs! They are juicy, full of flavor and are even better the next day. When ever I use ground turkey or chicken, I prefer to use dark meat (usually thigh meat) over the (breast) white. Turkey, in my opinion, is bland and what flavor it has is very mild. I think using the dark meat gives a juicier outcome and is much more satisfying and tolerable (digestion speaking) than white meat turkey. That being said you can substitute ground white meat but I do not know what your end result would be. They are absolutely satisfying and stand out on their own, but they would pair perfectly with a homemade curry sauce or if you are looking for a faster, easier solution, I’d recommend giving Yai’s Thai a try. They are a company that use and believe in clean, healthy ingredients, you will not find any unnecessary fake ingredients in any of their jarred products and if you need somewhere to start I’d go right for the curry sampler pack!
I’m really pleased with the flavor that these protein packed meatballs have and as always I’d love to hear what you thought about them, so come back and let me know what you ate them with, rice, caulirice, in a stir-fry or all on their own, I hope you love them as much as we do!
- 1 pound ground dark meat turkey
- 4 finely chopped green onions
- 1/2 cup grated carrot
- 1/2 cup finely diced bell pepper (any color)
- 1 beaten egg
- 1/3 cup almond flour
- 4 tablespoons of coconut aminos (I don’t use soy sauce but you can sub it if you want just adjust the salt)
- juice from 1/2 lime
- zest from 1 small lime
- 5 dashes of fish sauce
- 3 large cloves of garlic (I use a microplane or you can also use a mincer)
- 1 teaspoon curry powder
- 1/2 teaspoon of ginger
- 1 1/2 teaspoon chili flakes (adjust to your heat level)
- salt and pepper (I used 10-12 grinds of both)
- In a large mixing bowl combine all of your ingredients except the beaten egg and almond flour.
- place in refrigerator to marinade for at least 3-4 hours. This step is in my opinion not to be skipped, your meatballs will have so much more flavor if you can let all the flavors come together. Turkey is a very bland tasting meat and takes a lot to season.
- remove mixing bowl from refrigerator after 3-4 hours and add in the almond flour and beaten egg.
- add enough avocado or olive oil to a skillet to lightly coat the bottom of the pan, turn on heat to medium and allow the pan to heat up.
- using your medium sized scoop, scoop out the meat and form into balls, the meat will be sticky (it’s turkey) and place carefully into the hot pan. Continue to fill pan but not overcrowding. You will have to add oil in your pan a couple times.
- with a spoon and tongs gently turn over the meatball when a golden brown crust has formed. The meatballs are going to kind of puff up and not be perfectly round, that’s ok!
- Cook until golden brown and the meatballs have a firmness to them and are not mushy soft. I do not recommend over cooking them they will become dry and even drier when leftovers are warmed up the next day. If I’m meal prepping them I always slightly under cook them to allow for reheating.
- as the meatballs are done cooking remove them from skillet and place on a paper towel.
- store any leftovers in a covered container in the refrigerator.
Serve on caulirice, rice, or add to a stir-fry, however these are delicious eaten on their own with a little extra kick of hot sauce!
** This was not a sponsored post.
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