Ginger, herbs, and a creamy, red curry coconut sauce give these meatballs a fresh Thai flavor. They make a perfect dinner served over a bed of white rice or stir fry veggies.

Makes: 6 servings

Serving Size: 4 meatballs (124g)

Prep Time: 30 minutes

Total Time: 2 hours and 30 minutes

Nutrition Facts:  248 calories / 6g carbs / 16g protein / 10g fat

Ingredients:

• 1 lb (454g) 93% lean ground turkey
• 2 large (66g) egg whites 
• ¼ cup (22g) panko breadcrumbs
• 2 tablespoon finely chopped green onions
• 2 tablespoon finely chopped Thai basil
• 2 teaspoon fresh ginger (minced)
• 2 cloves garlic (minced)
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 can (13.5-ounce/ 400g) light coconut milk
• 1 tablespoon “Thai Kitchen” red curry paste
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 2 teaspoons lime zest

Instructions:

1. Preheat the oven to 400 degrees F. Prepare a baking sheet by lining with foil, parchment paper, or by spraying well with nonstick cooking spray.
2. In a large bowl, mix turkey, egg, breadcrumbs, green onions, basil, ginger, garlic, salt, and pepper. Be careful not to overmix to keep your meatballs tender! We find it easiest to use a fork or clean hands.
3. Roll the meat into 24 meatballs (about 2 tablespoons each). Use a cookie dough scoop if you have one! Place at least 1 inch apart on the baking sheet.
4. Bake for 10-12 minutes or until the meatballs are lightly browned, just cooked through, and a meat thermometer reads 160 degrees F.
5. Place meatballs in a slow cooker and add coconut milk, red curry paste, fish sauce, and lime zest and juice. Cook on low for 2 hours.

Notes:

1. If you don’t have a slow cooker, you can cook the meatballs in a large pan on medium heat for 8-10 minutes. Then pour in the remaining ingredients and cover and cook for an additional 15 minutes.
2.  Serve over a bed of white rice or stir fry veggies, macros not included.