I would be doing you a disservice if I didn’t share what is probably my favorite dinner. Like, ever. If you like Thai food like I do, and love to eat something indulgent that is still good for you, you HAVE to try these. They’re pretty simple to make, and you can pair them with whatever you’d like.
These meatballs use full-fat, canned coconut milk for the sauce. I’ve been talking to a lot of people lately who seem to be under the impression that you need to cut fat to lose weight. That used to be the approach that was pushed years ago- everything needs to be low-fat, low-calorie, and a lot of the products that were promoted were (and still are, unfortunately) heavily processed.
PLEASE- let’s get that out of your head!
Processed, high-sugar, high-chemical foods are NOT good for you. Those will NOT help you get to your goals.
FAT, on the other hand, does not make you FAT.
As long as it’s GOOD fat! Think avocados, coconut oil, extra virgin olive oil, nuts like almonds and cashews, cheese in moderation (if your system can tolerate it), full-fat or 2% yogurt, and creamy, delicious full-fat coconut milk.
Now for this recipe, I’m not talking refrigerated coconut milk that’s great for shakes and what not. For this, and for most cooking, you want to use canned, unsweetened coconut milk. 🙂
So, without further ado, enter Thai turkey meatballs!
- 1 lb ground turkey
- 1 lb ground turkey sausage
- 2 tsp basil, ground
- 1/3 cup basil, fresh
- 2 garlic cloves, minced
- 1/2 tsp garlic powder
- 1/4 tsp ginger, ground
- 2 tbsp ginger, fresh
- 1 red bell pepper, chopped
- 1 medium yellow onion, chopped
- 1 egg
- 1 14oz can and 3/4 cup full-fat, canned coconut milk
- 3 Tbsp Thai red curry paste
- 3/4 cup almond flour
- 1 tsp curry powder
- 1 tsp salt
- 2 Tbsp coconut oil
Begin by preheating your oven to 375.
Mix together the ground turkey and sausage in a medium sized bowl. In a smaller bowl, mix together curry powder, basil, ginger, garlic powder, and almond flour. Add to the meat and incorporate well. Get in there with your hands and mix it up. 😉 Finally, add the egg. Form the meatballs into 1 -1.5 inch diameter balls, and place on a large baking sheet. Bake for 20 minutes.
While meatballs are cooking, make the sauce. Heat a large skillet to medium high heat, add coconut oil. Add the chopped veggies: onion, bell pepper, garlic, and ginger. Cook for 5-7 minutes until onion is translucent. Add curry paste, than all of the coconut milk. Reduce heat to medium and simmer for 10 minutes until the curry paste is completely mixed into the sauce. Add salt, and more to taste if needed.
Add meatballs to the sauce, and cook for another 5 minutes. Finish off with fresh basil.
Serve hot over Spaghetti squash, noodles, zoodles, rice, or cauliflower rice.
We had this last night over brown rice with broccoli, but I’ve also made it before over zucchini noodles, and it was awesome. Just make sure you have something to soak up all that delicious sauce!
Hope you guys enjoy- and please, let me know what you thought!