Description
Creamy coconut milk combined with red curry makes these meatballs perfect for when you're craving Thai takeout!
Ingredients
Units
Scale
For the Meatballs
- 3/4 cup fresh cilantro
- 2 shallots, peeled and halved
- 1 cup diced carrots
- 1/4 cup fresh basil leaves
- 1/2 tablespoon fresh ginger, peeled
- 1 tablespoon Whole30-compliant fish sauce
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 2 tablespoons coconut cream
- 2 pounds ground turkey (can also use ground chicken)
For the Sauce
- 1 14-ounce can of full-fat coconut milk
- 2 tablespoons coconut cream
- 2 tablespoons red curry paste
- 2 tablespoons tomato paste
- 1 teaspoon Whole30-compliant fish sauce
- 1/4 teaspoon ground coriander
- 1/2 teaspoon garam masala powder
- Pinch of salt
For Garnish
- 2 tablespoons cilantro, chopped
- 6 lime wedges
Instructions
Make the Meatballs
- Pre-heat the oven to 425 degrees Fahrenheit.
- Blend the cilantro, shallots, carrots, basil and ginger in a food processor until finely chopped.
- Add fish sauce, salt, cumin and coconut cream to the food processor and blend until ingredients blend into a pesto-like consistency.
- Line a sheet pan with aluminum foil. Mix the meatball seasonings from the food processor with the ground turkey or ground chicken with hands until well-blended. Form 1.5-inch meatballs (about the size of a golf ball) and place on the aluminum-foil lined sheet pan (recipe will make approximately 24 meatballs).
- Bake meatballs in the oven for 20 minutes, then flip for an additional 15 minutes, or until meatballs are fully cooked.
Make the Sauce
- While the meatballs are baking, mix all of the sauce ingredients until combined in a medium pan over medium-low heat until sauce thickens and reduces slightly. Bring sauce to a low simmer and stir continuously, so as not to burn the bottom.
Assemble
- Add the cooked meatballs to the sauce, coating the meatballs with the sauce and simmer for three minutes.
- Serve warm over cauliflower rice or zucchini noodles and garnish with cilantro and a lime wedge.
