30 Minute Thai Turkey Zucchini Meatballs

Serves: 7

Meatballs don’t have to be smothered in tomato sauce, nor they have to be simmered for hours. They can have your favourite Thai flavours, be cooked in a skillet, within 30 minutes.

Shredded zucchini makes any ground meat tender and juicy.

Yield: 28 meatballs, 4 per person
Prep Time: 15 min
Cook Time: 15 min


2 lbs ground turkeys, extra lean (or use ground beef)
1 cup zucchini, shredded & liquid squeezed out
1 Tbsp fish sauce
1/4 cup green onions, finely chopped
2 Tbsps basil, finely chopped
2 tsps fresh ginger, grated
2 garlic cloves, grated
1 tsp red curry paste
2 Tbsps coconut milk, light (canned)
1/8 tsp red hot chili pepper flakes
cooking spray
1 1/2 cups coconut milk, light (canned)
3 Tbsps tomato paste
1 tsp red curry paste
1 tsp fish sauce
1/8 tsp red hot chili pepper flakes, or to taste
5 - 6 kaffir limes leaves (optional)


1. In a medium bowl, combine ingredients for meatballs, mix with your hands thoroughly. Make 28 meatballs by spooning heaping 1 tbsp of mixture and rolling between your hands. Lay on a cutting board or plate. Set aside.

2. In a small bowl, whisk together sauce ingredients and set aside.

3. Preheat large, 12" or larger, skillet on high, spray with cooking spray. Add meatballs and cook until brown, for about 2-3 minutes. No need to cook the meatballs through. Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered. Serve warm with brown rice or brown rice noodles. Add garnish like fresh cilantro and green onions.

Storage Instructions: Refrigerate covered for up to 3 days. Freeze in an airtight container for up to 3 months.

Source: http://ifoodreal.com/30-minute-clean-thai-turkey-zucchini-meatballs/

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