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.
- 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
- Preheat oven to 375 degrees.
- 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.
- Shape into golf ball-sized small meatballs. Place on baking sheet and bake for approximately 15 minutes.
- 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.
- Add coconut milk and stir to incorporate. Season with salt and pepper to taste and let simmer and thicken for 10 minutes.
- 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.