This is great as a main dish, or as an appetizer to share. Your guests will think you spent hours in the kitchen with all the complex flavors. And there are veggies added in, which make this a superstar dish in our minds. If serving as a main dish, this pairs great over zoodles, quinoa, cauli rice or brown rice.
Adapted from www.ifodreal.com
| Prep Time | 30 minutes |
| Cook Time | 10 minutes |
| Servings |
people
|
Ingredients
Meatballs
- 2 Lbs ground meat of choice turkey works great
- 1 Cup zucchini shredded and liquid squeezed out with tea towel
- 1 Tbsp fish sauce
- 1/4 Cup green onion finely chopped
- 2 Tbsp basil finely chopped
- 2 tsp ginger fresh or dried
- 2 Cloves garlic finely chopped or minced
- 1 tsp red curry paste
- 2 Tbsp coconut milk canned
- 1/8 Tbsp red pepper flakes
Sauce
- 1.5 Cup coconut milk canned is best
- 3 Tbsp tomato paste
- 1 tsp red curry paste
- 1 tsp fish sauce
- 5 kaffir lime leaves optional. If not available, a squirt of fresh lime tastes great as well
Ingredients
Meatballs
Sauce
|
Instructions
- In a medium bowl, combine ingredients for meatballs, mix with your hands thoroughly. Make meatballs by spooning heaping 1 Tbsp of mixture and rolling between your hands. Lay on a cutting board or plate. Set aside.
- In a small bowl, whisk together sauce ingredients and set aside.
- Preheat large, 12" or larger, skillet or cast iron pan on high, and grease before hand. Add meatballs and cook until brown, for about 2-3 minutes. No need to cook the meatballs through as they will cook fully when simmering. Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered. Check that meatballs are cooked. Serve warm with brown rice, quinoa, zuchinni noodles, etc . Add garnish like fresh cilantro, green onions or toasted cashews.
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