Turkey Meatballs in Yellow Curry with Zucchini and Bell Pepper

January 3, 2022 Comments Off on Turkey Meatballs in Yellow Curry with Zucchini and Bell Pepper
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Turkey Meatballs in Yellow Curry with Zucchini and Bell Pepper

Juicy and tender turkey meatballs are scented with garlic, ginger, and herbs and then tossed with a robust sweet, savory, and complex yet mild curry sauce with quickly sautƩed vegetables for an easy and delicious weeknight meal.
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Asian, Thai
Keyword: asian, basil, bell pepper, curry, dairy-free, dinner, lunch, meatball, nut-free, protein sparing modified fast, PSMF, Thai, turkey, zucchini
Servings: 3
Calories: 386kcal
Author: Jenny Ross

Ingredients

Meatballs

  • 1 pound ground turkey
  • 1/2 cup pork panko or almond flour for pork-free
  • 1 egg lightly beaten
  • 2 green onions chopped fine
  • 2 tablespoons cilantro chopped fine
  • 2 garlic cloves minced
  • 1/2 tablespoon ginger fresh grated
  • 1 teaspoon gelatin
  • 1/2 teaspoon salt
  • 1 teaspoon avocado oil

Sauce

  • 1/2 yellow onion sliced
  • 1 bell pepper sliced
  • 2 zucchini cut into 1/2-inch thick slices
  • 1 tablespoon yellow curry paste such as Mae Ploy
  • 1 garlic clove minced
  • 1/2 tablespoon ginger grated
  • 14 ounces light coconut milk
  • 1 teaspoon gelatin optional but acts as a thickener and adds body to the sauce
  • 1 tablespoons monk fruit powdered, or 4 tablespoons coconut aminos
  • 1 teaspoon fish sauce or more to taste
  • 1/2 teaspoon salt to taste
  • 1 tablespoon lime juice
  • handful fresh basil

Instructions

  • Combine all meatball ingredients except avocado oil in a large bowl and use your hands to mix until evenly combined. Form into about 1 tablespoon size meatballs, about 20 meatballs.
  • Heat a large nonstick pan over medium-high heat. When hot, add the avocado oil. When the oil is hot, add the meatballs. Cook until golden, turning occasionally until browned on all sides, about 10-15 minutes. Transfer to a plate and set aside. Do not clean the pan.
  • Add the onions and bell peppers to the now empty pan along with a pinch of salt. Cook, stirring often until the onions are soft and translucent, 5-10 minutes. Add the zucchini and continue to cook until the zucchini are tender and just beginning to brown, another 5 minutes or so. Transfer veggies to the plate with the meatballs. Do not clean the pan.
  • Add the curry, garlic, and ginger. Cook until fragrant, 1-2 minutes. Add the coconut milk, gelatin, monk fruit, fish sauce, and salt. Cook until the sauce boils and reduces by a third, about 5-10 minutes. Off heat, stir in lime juice and adjust salt, sweetener, and lime to taste. Stir in meatballs and basil, serve.

Notes

Protein:Energy Quotient [calories]: 1.35
Nutrition Facts
Turkey Meatballs in Yellow Curry with Zucchini and Bell Pepper
Amount per Serving
Calories
386
% Daily Value*
Fat
 
16
g
25
%
Saturated Fat
 
11
g
69
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
88
mg
29
%
Sodium
 
1226
mg
53
%
Potassium
 
955
mg
27
%
Carbohydrates
 
16
g
5
%
Fiber
 
3
g
13
%
Sugar
 
6
g
7
%
Protein
 
44
g
88
%
Vitamin A
 
2432
IU
49
%
Vitamin C
 
80
mg
97
%
Calcium
 
56
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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