Ok, ok. Enough winter weather whining.
Last night J surprised me. Our 2 year anniversary - and last "dating" anniversary - is on Sunday, and there is this awesome lighting system that I've been wanting for awhile, to combat the wretched darkness that sets in at 5:30 and takes all possibility of natural light photos with it. And guess what?? I am now the proud owner of said lighting system! Now to figure out how - and where - to set it up. But I'm super excited for all the great photos that are to come. And super thankful for a soon-to-be hubby who loves me and supports my blogging efforts!
Now this dish here, has come to be one of our favorites. No joke, this is probably one of my most repeated dinners. I don't have many dinners that make regular appearances, but this is definitely one of them. It is SO good. And it's so healthy, to boot. My two favorite things...healthy and delicious! Oh, and purdy darn easy, too.
I'm not sure what it is about meatballs that is so appealing to me, but pretty much every variety that I see or hear about, I want to try. Of course, I want an amazing sauce (marinara not included) to go with them! And these turkey balls have that for sure! Andplusalso! You can sneak some veggies in for the kiddos or the stubborn hubby. They'll never know there's zucchini in those tasty little balls of meat. And the sauce is omgdelicousness!
Thai Turkey Zucchini Meatballs
As seen on ifoodreal
- 2 lbs lean ground turkey
- 1 cup zucchini, shredded & liquid squeezed out
- 1 Tbsp fish sauce
- 1/4 cup green onions, finely chopped
- 2 Tbsp basil, finely chopped
- 2 tsp ginger, grated
- 2 garlic cloves, grated
- 1 tsp red curry paste
- 2 Tbsp coconut milk, light (canned)
- 1/8 tsp red pepper flakes
- Cooking spray
- Cilantro and basil, for garnish
For the Sauce
- 1-1/2 cup coconut milk, light (canned)
- 3 Tbsp tomato paste
- 1 tsp red curry paste
- 1 tsp fish sauce
- 1/8 tsp hot pepper chili flakes, or to taste
- In a medium bowl, combine ingredients for meatballs (turkey through red pepper flakes) and mix thoroughly, by hand. Use a medium cookie scoop or you can eyeball it, to make approximately 28, 1-inch meatballs. Place on a large plate, platter, cutting board, etc. and set aside.
- In a small bowl or large measuring cup, whisk together all the sauce ingredients.
- Preheat a large skillet over high heat and spray with cooking spray. Add meatballs, in batches if necessary, and cook until brown, about 2-3 minutes per side.
- If you cooked in batches, add all the meatballs back into the pan and pour in the sauce. Reduce heat to medium and simmer for 15 minutes, uncovered, to cook the meatballs through.
- Serve over brown rice or other grain of choice. Top with extra sauce, green onions, and basil.