These Asian-inspired meatballs are a nice departure from their Italian cousins. Easy, quick, and super filling, these meatballs are a great make-ahead meal for the week. Just reheat at the end of a long day and add the luscious sauce. Another option would be to make a Bahn Mi sandwich by adding some cucumber, cilantro, basil, mint, shredded carrots, and Sriracha mayonnaise on a crusty baguette.

13 Ingredients

  • 1 pound ground turkey
  • 3/4 cup panko bread crumbs
  • 1 tablespoon minced garlic
  • 1 teaspoon grated ginger
  • 2 tablespoons finely minced lemongrass
  • 2 limes, zested
  • 1 egg
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon ground pepper
  • 1 tablespoon olive oil
  • 1 small shallot, minced
  • 1 can coconut milk
  • 3 tablespoons red curry paste

Nutrition Facts

  • Calories 2013
  • Protein 114 g
  • Carbs 82 g
  • Fiber 17 g
  • Sugars 8 g
  • Sodium 3962 mg
  • Fat 148 g
  • Saturated 93 g
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Directions

  1. Preheat oven to 375 degrees. 
  2. In a large bowl combine turkey, panko, garlic, ginger, lemongrass, lime zest, egg, salt, and pepper. Mix well with hands, making sure everything is well incorporated. 
  3. Shape into golf ball-sized small meatballs. Place on baking sheet and bake for approximately 15 minutes.
  4. While meatballs finish, heat 1 tablespoon olive oil over medium heat. Add shallots and cook while continuously stirring for about 5 minutes until soft. Add curry paste and continue to stir for about 2 minutes or until mixture becomes fragrant.
  5. Add coconut milk and stir to incorporate. Season with salt and pepper to taste and let simmer and thicken for 10 minutes. 
  6. Serve meatballs over rice, rice noodles, or pasta with drizzled sauce and a fresh herb garnish: dress cilantro, mint, and basil with lemon juice, olive oil, salt, and pepper. 
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