The blog I found these on is all about “clean eating” I have no idea what that means, other than I hope the kitchen you’re cooking in is clean and I hope that after you’re done the magical cleaning fairies come help you clean up. I assume that the clean cooking is all about fresh ingredients; why there has to be a term for it I just don’t know, really I think all cooking should be about that. The basil in this recipe is the only ingredient fresh from the garden, but someday I hope the zucchini, garlic and green onions will be from the garden as well, the turkey…not so much.
I’m not a huge fan of recipes that call for a small amount of ingredients of something you won’t use again, like the red curry paste or tomato paste. Unless you have an idea of what you can use them for again, I usually omit the ingredient. For this recipe though they are necessary. Thank goodness the red curry paste is in a small jar that can be refrigerated and kept and the tomato paste you can use up to thicken marinara.
Prep Time: 30 minutes
Cook Time: 15 minutes
Ingredients:
For the Meatballs:
2 lbs ground turkey – extra lean
1 cup zucchini, shredded and liquid squeezed out using a colander
¼ cup green onions, finely chopped.
2 tbsp basil, finely chopped
2 garlic cloves – crushed or minced
1 tsp red curry paste
2 tbsp coconut milk from the can you’ll need for the sauce (canned)
1/8 tsp hot pepper flakes
Sauce:
1 ½ c coconut milk light (canned)
3 tbsp tomato paste
1 tsp red curry paste
1/8 tsp hot pepper flakes
Directions:
In a medium bowl combine the ingredients for the meatballs and mix well, use your hands!
Roll about 1 tbl of the meatball mix in between your hands and set aside.
In a small bowl whisk together the sauce ingredients.
Heat a 12” or larger skillet on high, test it’s hot enough by splashing some water droplets on and if they sizzle its ready! Spray with cooking spray. Add meatballs and cook until brown for about 2-3 minutes unit the outsides are brown, no need to mix all the way through.
Add the sauce, reduce the heat to medium and simmer for 15 minutes.
You can eat these alone or with brown rice or rice noodles. Usually I think garnishes are silly but these taste great with some fresh cilantro on top.
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