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 sautéed vegetables for an easy and delicious weeknight meal.
Servings 3
Calories 386kcal
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
Calories: 386kcal | Carbohydrates: 16g | Protein: 44g | Fat: 16g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 1226mg | Potassium: 955mg | Fiber: 3g | Sugar: 6g | Vitamin A: 2432IU | Vitamin C: 80mg | Calcium: 56mg | Iron: 2mg