Turkey Meatballs In A Creamy Red Curry Sauce

Ingredient:

Meatballs:

• 2 pounds ground turkey

• 1/3 cup basil minced

• 4 garlic cloves minced

• 2 green onions minced

• 2 tablespoons fish sauce

• 1 teaspoon red curry paste

• 2 tablespoons compliant sugar

• 1 tablespoons arrowroot starch

• 2 teaspoons kosher salt

• 2 tablespoons olive oil

Sauce:

• 3/4 cup onions finely diced

• 4 garlic cloves minced

• 2 tablespoons thai red curry paste

• 28 ounces canned coconut milk

• 3 tablespoons lime juice

• 1 tablespoon fish sauce

• 1 tablespoon compliant sugar

• 1 teaspoon salt

• 1/2 cup basil thinly sliced

• 1/2 cup cilantro roughly chopped

• red pepper flakes

Utensils:

• knife

• cutting board

• large mixing bowl

• large skillet

• tongs

• 2 tablespoon/medium cookie scoop

• baking sheet

• large plate

• mixing spatula

• whisk

Instructions:

1. prepare ingredients

Meatballs:

1. get a large mixing bowl and add 2 lbs of ground turkey

2. add 1/3 cup of minced basil to the bowl

3. add 4 minced garlic cloves to the bowl

4. add 2 minced green onions to the bowl

5. add 2 tbsp of fish sauce to the bowl

6. add 1 tsp of red curry paste to the bowl

7. add 2 tbsp of sugar to the bowl

8. add 1 tbsp of arrowroot starch to the bowl

9. add 2 tsp of salt to the bowl and mix together until well combined but be sure not to overmix

10. use a medium cookie scoop to scoop out equally sized meatballs then use your hands to roll them into a ball and place them on a baking sheet; you should end up with 30 balls

11. 
    

12. heat a large skillet over medium heat and add 2 tbsp of olive oil

13. once the skillet has heated, brown the meatballs on all sides in batches of 10 but do not cook all the way through, then set them aside on a plate

14. repeat with the remaining meatballs

Sauce:

1. drain off all but 1 tbsp of oil from the pan

2. add 3/4 cup of finely diced onions to the pan and saute for 5 minutes until soft

3. add 4 minced garlic cloves to the pan and saute together for 2 minutes

4. add 2 tbsp of thai red curry paste to the pan and break it up as much as possible

5. pour 28 oz of coconut milk into the pan and whisk together until the sauce is completely smooth

6. add 3 tbsp of lime juice to the pan

7. add 1 tbsp of fish sauce to the pan

8. add 1 tsp of salt to the pan and whisk together

9. bring the sauce to a boil then add the meatballs back into the sauce

10. turn the heat to low, cover with the lid, and simmer the meatballs for 20 minutes until the sauce has thickened and the meatballs are cooked through

11. add 1/2 cup of sliced basil to the pan and toss together then remove from heat

12. sprinkle with red pepper flakes and serve

When you are ready for serving, serve over rice or roasted veggies and garnish with chopped cilantro and red pepper flakes for some heat.