Thai Turkey Zucchini Meatballs

the gingered whisk

“These easy weeknight Thai meatballs are kid friendly and healthy! With a creamy red curry and coconut milk based sauce, these tender and flavorful Turkey Zucchini Meatballs are ready in about 30 minutes!”

- The Gingered Whisk

Key Ingredient

Zucchini

meatballs: – ground turkey – shredded zucchini – fish sauce – green onions, finely chopped – fresh basil, finely chopped – fresh ginger, grated – red curry paste – coconut milk – red pepper flakes (optional)  Sauce: – coconut milk – tomato paste – red curry paste – fish sauce – red pepper flakes (optional)

Ingredients

Thai Turkey Zucchini Meatballs Recipe

Yield

4 Servings

Prep Time

10 Minutes

Total Time

30  Minutes

1. Preheat a large 12" skillet on medium- high heat with 3 TBSP oil.

PREHEAT

2. In a medium bowl whisk together the ingredients for the sauce and set aside.

WHISK

3. In another medium bowl combine the ingredients for the meatballs, mixing thoroughly (the best way is to get dirty and use your hands).

COMBINE

4. Form the meat mixture into about 1 1/2" balls.

MAKE THE MEATBALLS

5. 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).

COOK

6. Pour the sauce over the meatballs, reduce the heat to medium and simmer for 15 minutes, uncovered.

POUR THE SAUCE

7. Serve with rice or noodles and garnish with fresh cilantro. Spoon up all that extra sauce over your rice!

SERVE

Visit The Gingered Whisk for more notes and tips on making the BEST Thai Turkey Zucchini Meatballs!

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Enjoy!

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