Recipes
Plan
Servings
4
(Original: 4)Meatballs
- 1 pound organic ground turkey (or ground chicken)
- 1 egg
- 1 cup gluten-free cracker crumb (or grain-free cracker crumb)
- 2 clove garlic, minced
- 1 teaspoon ground ginger
- 1.5 tablespoon coconut amino
- 1 tablespoon red curry paste
- sea salt, to taste
- black pepper, to taste
Coconut Curry Sauce
- 2 tablespoon avocado oil (or olive oil)
- 1 red bell pepper, sliced
- 1 small onion, diced
- 2 tablespoon red curry paste
- 1 can (13.5 ounce) full-fat coconut milk
- 1 tablespoon coconut amino
Garnish
- cilantro, for garnish
- In a large bowl, combine the ground turkey (1 pound), egg (1), cracker crumbs (1 cup), garlic (2 cloves), ginger (1 teaspoon), coconut aminos (1.5 tablespoons), red curry paste (1 tablespoon), and sea salt and black pepper to taste. Mix well with a spatula or large fork until fully combined.
- Place the bowl in the fridge to chill for .
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Roll the turkey mixture into about 1-inch balls and arrange on the parchment paper.
- Bake for (or until the meatballs are cooked through and no longer pink inside).
- While the meatballs bake, make the coconut curry: In a large skillet, warm the oil (2 tablespoons), sliced red bell pepper (1), and diced onion (1 small) over medium heat. Cook for or until golden.
- Add the red curry paste (2 tablespoons), coconut milk (1 can), and coconut aminos (1 tablespoon). Mix well over medium-low heat.
- Allow the coconut curry to simmer for a bit while the meatballs finish baking, then add the cooked meatballs to the coconut curry. Simmer together for if possible so the flavors combine.
- Garnish with cilantro and serve warm over your favorite rice, stir-fry noodles, or zucchini noodles. Enjoy!