These Thai turkey meatballs come together in a snap and they’re packed with healthy lean protein.
Kenny and I have are trying to cut down calories while sheltering at home. We’re also focusing on increasing activity to thwart gaining the dreaded quarantine fifteen. However, as we both quickly found out, working from home doesn’t necessarily mean we have a lot of free time to cook during the week.
We wake up early, spend time reading our bibles and praying, then it’s time for a one hour workout. By the time I’m showered and dressed, it’s time to log on to meetings and get swept up in a sea of emails. I’ve actually found myself having less time to cook dinner during the week so I’ve been experimenting with quicker recipes featuring lean turkey and chicken.
These tasty Thai turkey meatballs use several healthy time-saving tricks that will help you get dinner on the table in no time. First, I flavor the meat with green onions. Green onions are much easier to prep than yellow ones and they cook a lot faster too! I also use store bought green curry paste for big flavor in a pinch. Making your own curry paste can be a fun weekend project, but when you’re in between meetings and emails the last thing you want to do is chop lemon grass or kefir lime leaves. If you’d like to make your own curry, here’s a good recipe to help you along: https://www.bonappetit.com/recipe/green-curry-paste. Lastly, using granulated garlic gives you delicious garlic flavor without having to peel a single clove.
Combine these time saving hacks with lean turkey and a bed of brown rice or zucchini noodles, and you have a delicious meal that the whole family will love!
Pin this recipe for the next time you have ground turkey on hand!
Canola oil for greasing the pan (about 2 tablespoons)
2 pounds lean ground turkey
6 green onions, sliced
4 teaspoons store bought Thai green curry paste
2 teaspoons ginger, minced (you can use store bought minced ginger)
1 teaspoon garlic powder
2 tablespoon soy sauce
1 teaspoon kosher salt
¼ cup fresh cilantro leaves, chopped (optional)
3 tablespoons olive oil for drizzling
Easy peanut sauce
½ cup peanut butter (creamy or crunchy work fine)
1 tablespoon brown sugar
½ teaspoon toasted sesame oil
1 teaspoon fish sauce
1 cup chicken broth
1 tablespoons rice wine vinegar
Cooked brown rice or spiralized zucchini (zoodles) for serving
Preheat the oven to 375 degrees. Line a rimmed baking sheet with aluminum oil and spray or brush the foil with canola oil.
In a large bowl combine the ground turkey, sliced green onions, green curry paste, minced ginger, garlic powder, soy sauce, kosher salt, and cilantro leaves.
Use clean hands to thoroughly mix the meat and spices together.
Use a number 24 ice cream scooper (about 3 tablespoons) to form even, medium sized meatballs. If you don’t have an ice cream scooper, you can use your hands to form even sized meatballs. Wet your hands with cold water if the meat is sticking to you.
Place the meatballs in the baking sheet and drizzle the tops lightly with olive oil.
Bake in the oven until the meatballs are fully cooked, 10-15 minutes depending on your oven. Check the meat after 10 minutes, the internal temperature of the cooked meatballs should be 165 degrees Fahrenheit.
While the meatballs are cooking, make the sauce.
In a medium sauce pan, combine the peanut butter, brown sugar, sesame oil, fish sauce, chicken broth, and rice wine vinegar.
Bring the sauce to a simmer and cook on medium low heat until the sauce is warm and has thickened slightly, 8-10 minutes.
Serve the meatballs and sauce over a bowl of brown rice or zucchini noodles (zucchini spiralized into ‘zoodles’)