I was browsing my ol’ faithful – Pinterest – when this recipe (eventually) caught my eye. I have a love-hate relationship with Pinterest when it comes to inspiring my dinner. Love – well, what’s not to love? There are literally millions of gorgeous photos, leading you to so many different recipes. It also lets me check out other blogs I would’ve never found otherwise. But sometimes it’s almost TOO much. It certainly doesn’t help me narrow down my plan if I have no idea what I want to make tonight. Even though I try to organize my Pinterest into food categories, the options are still overwhelming. Let’s take my “Chicken Entrees” board. I started there because we had chicken in the freezer that probably should be eaten. Obviously, each of these dishes appealed to me in some instance, because I saved them. So why did I find reasons to not make any of them tonight?? Browsing this board, I first clicked on Senegalese Chicken Yassa – 💭💭 nah, takes too long to make. Then, oooh Chicken & Dumplings – 💭💭 ehhh, Selim probably won’t want that tonight. Chicken Tikka Masala – 💭💭 oh yum, but I’m trying to write a new blog post and we’ve already done a tikka masala on here. Greek Chicken Meatballs – 💭💭 welllll we did just go on a rant about Greek food, so probably should hold off. But meatballs, that sounds good… let’s go down that rabbit hole… ⌨️ “chicken meatballs” 🖱️ And many clicks later, here we are.
And I’m glad we finally made it. These meatballs are great! And are a likely a bit healthier than the last meatballs you made. We ate them over rice noodles, which was great, but I think they’d be perfect as an appetizer as well.
Thai Turkey Meatballs
(Adapted from The Bewitchin’ Kitchen blog)
- 1 cup chopped carrots
- 1/2 small yellow onion, chopped
- 1 + 2 tbsp lime juice
- 2 tsp soy sauce
- 1 tsp fish sauce
- 3 cloves garlic, sliced + 2 cloves garlic, minced
- 1 tsp ground ginger
- 1/2 tsp cumin
- 1/4 crushed red pepper flakes
- 1 tsp dried cilantro
- 5 large fresh basil leaves
- 5 turns fresh ground black pepper
- 1 lb ground turkey
- 1 egg, beaten
- 1 tsp coconut oil
- 1 can light coconut milk
- 2 tbsp Thai red curry paste
- Preheat oven to 400 degrees.
- Combine the first twelve ingredients (carrots through pepper – including the 1 tbsp of lime juice and 3 sliced cloves of garlic) in a food processor. Pulse until well-processed.
- In a large bowl, combine the mixture, ground turkey, and egg. Stir to combine well.
- Using your hands, form the mixture into small meatballs. (It will feel really wet!)
- Place meatballs on a lined cookie sheet.
- Bake at 400 degrees for 20 minutes. Then flip and bake another 15 minutes.
- While the meatballs are baking, prepare the sauce.
- In a large, high-edged pan over medium heat, swirl together coconut oil and just a dash of the coconut milk.
- Add the remaining garlic (2 cloves, minced) and cook for a few minutes until the garlic is fragrant.
- Now stir in the red curry paste. Allow to cook for just 1-2 more minutes.
- Then add the rest of the can of coconut milk and the remaining 2 tbsp lime juice.
- Maintain the sauce over medium heat, stirring occasionally until it thickens up a smidge.
- When the meatballs are done, place the in the pan. Remove from heat. Coat with the sauce.
- Serve over rice or rice noodles or with toothpicks as an appetizer.