Skip to content
Thai Turkey Zucchini Meatballs
Print
Thai Turkey Zucchini Meatballs
- Author: Adapted from iFoodreal.com
- Category: Appetizer, Entree
- For Meatballs:
- 2 lbs ground turkey, extra lean
- 1 cup zucchini, shredded & liquid squeezed out
- 1 Tablespoon fish sauce
- 1/4 cup green onions, finely chopped
- 2 Tablespoons basil, finely chopped
- 2 teaspoons ginger, grated
- 2 garlic cloves, grated
- 1 teaspoon red curry paste
- 2 Tablespoons LC-Coconut Cream
- 1/8 teaspoon hot pepper chill flakes
- Cooking spray
- For the Sauce:
- 1 + 1/2 cups LC-Coconut Cream
- 3 Tablespoons tomato paste
- 1 teaspoon red curry paste
- 1 teaspoon fish sauce
- 1/8 teaspoon hot pepper chili flakes, or to taste
- 5–6 kaffir lime leaves (optional)
- 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.
- In a small bowl, whisk together sauce ingredients and set aside.
- 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.
- 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.
