Thai Curry Turkey Meatballs

THAI CURRY TURKEY MEATBALLS

To make the meatballs:
-1 lb. organic ground turkey
-1 egg
-1/4 cup grated zucchini
-1/4 cup grated onion
-1/4 cup crushed @simplemills original crackers (or any breadcrumbs of choice)
-Seasonings of choice (recommended: salt, pepper, turmeric, garlic, ginger, and a couple dashes coconut aminos).

Preheat oven to 425 degrees (F). Mix all ingredients and roll into about 15 meatballs and bake for 18min.

To make the Thai curry sauce:
– 2 teaspoons coconut oil
– 3 cloves garlic, minced
– 1 inch piece fresh ginger, minced
– 1-2 T red curry paste
– 1/2 tsp turmeric, dash of black pepper
– 1 14.5 oz. can coconut milk (light or regular. See note if using light)
– 2 T almond or peanut butter
– 1 T coconut aminos (or low sodium soy sauce)
– juice of ~1/2 lime

Heat the oil in a large skillet over medium heat. And the garlic and ginger and sauté for about 2 minutes, or until fragrant and lightly browned, but not burnt. Stir in the red curry paste until evenly combined, then add the turmeric and black pepper, coconut milk, nut butter, and coconut aminos. Incorporate all ingredients, turn heat to medium-low, and cook for about another 8 minutes until reduced and thickened to desired consistency. Squeeze with fresh lime juice when finished and season with salt and pepper as desired.

(Note: if using light coconut milk like I did, you may want to thicken the sauce. To do this, I combined about 1-2 tsp @bobsredmill arrowroot with about 1-2 tsp cold water, stirred, and poured into sauce about 6 minutes into cooking. Will also work with cornstarch or any thickener. You may not need to do this step, but I did since I wanted it thicker)