How to Make Meatballs without Breadcrumbs
- Zucchini is a really “wet” vegetable. After shredding, make sure that you squeeze out as much of the excess moisture as you can. I like to place my shredded zucchini in a double layer of paper towels and squeeze as much of the liquid out as you can. This helps the meatballs stay together better.
- Do not over mix your meatballs – mix until just combined to not get
- This recipe for thai turkey zucchini meatballs calls for an exact amount of coconut milk – and you will have some left over! It seems like a tiny amount to waste, but under no circumstances are you to add this leftover coconut milk to the meatballs or the sauce! It is measured perfectly, and this extra amount makes the thai red curry sauce too thin to adequately cover the meatballs. I mean, it won’t ruin your dinner, but its much better if you follow the recipe. Instead, I suggest adding this extra coconut milk to your rice as it cooks. You don’t need to adjust the liquids (cook rice at a ratio of 1 part rice, 2 parts water), just throw it in!)
How Your Kids Can Help in the Kitchen:
- Kids aged 1-3 can help you measure everything, plus stir together the sauce ingredients.
- Kids aged 4-6 can help do everything above, plus help you open the cans of coconut milk and tomato paste and shred the zucchini.
- Kids aged 7-10+ can help do everything above, plus help you mix and shape the meatballs.
*Please note that these recommendations are generalized, and to please use your personal discretion with your child’s skill level. And always, always supervise! Read more about how to have your children help you in the kitchen.
Great Thai Books for Children:
Because I am such a bookworm myself, and I think there is no easier way to gets interested in things than with books, I always include a great list of books that go along with my recipes. Think of this list as your road map to a fun meal – not only does it set the scene for the flavors and ingredients, but it also gives you great conversation topics for while you eat!
Jenni Ward/The Gingered Whisk is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
- Mela and the Elephant by Dow Phumiruk is a cute story about a sister named Mela who goes on an adventure without taking her little brother with her. Things don’t go as planned, and Mela learns an important lesson. There are beautiful illustrations in this book, and lots of great Thai customs.
- Hush! A Thai Lullaby by Minfong Ho is a cute story about a mother trying to get her baby to go to sleep and asking the local animals to be quiet.
- The Umbrella Queen by Shirin Lim Bridges is a story about a little girl who helps her family make umbrellas
Thai Turkey Zucchini Meatballs
These Thai Zucchini Meatballs are a great weeknight meal with lots of flavor, but healthy, too! These meatballs are kid friendly!
- 1 lb ground turkey
- 1/2 cup shredded zucchini
- 1/2 tsp fish sauce
- 1/8 cup green onions, finely chopped
- 1 TBSP fresh basil, finely chopped
- 1 tsp fresh ginger, grated
- 1/2 tsp red curry paste
- 1 TBSP coconut milk
- 1/8 tsp red pepper flakes (optional)
- 1 + 1/2 cup coconut milk
- 3 TBSP tomato paste
- 1 tsp red curry paste
- 1 tsp fish sauce
- 1/8 tsp red pepper flakes (optional)
- Preheat a large 12" skillet onmedium- high heat with 3 TBSP oil.
- In a medium bowl whisk together the ingredients for the sauce and set aside.
- In another medium bowl combine the ingredients for the meatballs, mixing thoroughly (the best way is to get dirty and use your hands).
- Form the meat mixture into about 1 1/2" balls.
- Add the meatballs to the hot skillet in a single layer and cook until brown, about 2-3 minutes, turning occasionally (you don't have to cook them all the way through).
- Pour the sauce over the meatballs, reduce the heat to medium and simmer for 15 minutes, uncovered.
- Serve with rice or noodles and garnish with fresh cilantro. Spoon up all that extra sauce over your rice!
- This recipe for thai turkey zucchini meatballs calls for an exact amount of coconut milk - and you will have some left over! It seems like a tiny amount to waste, but under no circumstances are you to add this leftover coconut milk to the meatballs or the sauce! It is measured perfectly, and this extra amount makes the thai red curry sauce too thin to adequately cover the meatballs. I mean, it won't ruin your dinner, but its much better if you follow the recipe. Instead, I suggest adding this extra coconut milk to your rice as it cooks. You don't need to adjust the liquids (cook rice at a ratio of 1 part rice, 2 parts water), just throw it in!)
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 374Total Fat: 27gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 120mgSodium: 330mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 30g
Saturday 13th of May 2023
Is there no salt at all in this recipe?
Wednesday 17th of May 2023
@Jenni, I did a little bit of salt but followed otherwise the recipe really closely and my kids loved it! Will definitely keep doing this!
Monday 15th of May 2023
You get all the salt you need from the fish sauce! However, if you feel you need more salt, feel free to sprinkle some salt over the dish when you sit down to the table.
Monday 11th of March 2019
My family absolutely loved this recipe! I was a little nervous about using all of the ingredients that were a bit new to us, but the meatballs turned out perfectly and we ate every last one they were so good!
Saturday 15th of December 2018
These look AMAZING - and I love that they only take about 30 minutes!! I can't wait to try them out!
Friday 14th of December 2018
This looks delicious and I love that my kids can help prepare it, as well!
Wednesday 12th of December 2018
Gotta love recipes the kids will eat, especially when it has extra veggies!