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: – 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)

Ingredients

sauce: – 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)

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.

Instructions:

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

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

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

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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).

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

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

Instructions:

Enjoy!

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