Thai Turkey Zucchini Meatballs

4.43 from 7 votes

These Thai Zucchini Meatballs are a great weeknight meal with lots of flavor, but healthy, too! These meatballs are kid friendly!

Prep Time10

Cook Time20

Total Time30

Course: 30 Minute Meal

Cuisine: Thai

Servings: Servings

Calories: 374kcal

Author: Jenni

Preheat a large 12" skillet on medium-high heat with 3 TBSP of oil.
In a medium bowl whisk together the ingredients for the sauce and set aside.
1 + 1/2 cup coconut milk, 3 Tablespoon tomato paste, 1 teaspoon red curry paste, 1 teaspoon fish sauce
In another medium bowl combine the ingredients for the meatballs, mixing thoroughly (the best way is to get dirty and use your hands).
1 lb ground turkey, 1/2 cup shredded zucchini, 1/2 teaspoon fish sauce, 1/8 cup green onions, 1 Tablespoon fresh basil, 1 teaspoon fresh ginger, 1/2 teaspoon red curry paste, 1 Tablespoon coconut milk
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!
Enjoy!

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!)