Coconut Curry Meatballs
PREP: 20 MINUTES | COOK: 40 MINUTES | MAKES 4 SERVINGS
Sauce:
2 tablespoons oil, divided
1/2 cup finely chopped onion
2 teaspoons grated ginger
1 can coconut milk
2 tablespoons red curry paste
1 tablespoon fish sauce (optional)
2 tablespoons Maple SYrup
1 tablespoon chili garlic sauce
2 tablespoons Coconut Aminos
Juice of a lime
1 large head broccoli, cut into
florets
1/4 cup cilantro
More lime for garnish
Meatballs:
20 ounces ground turkey
2 cloves garlic, minced
2 teaspoons grated ginger
1/2 cup minced onion
2 teaspoons chili garlic sauce
1/2 cup Gluten Free breadcrumbs or Almond Flour
1 egg
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup chopped cilantro
For the Meatballs: Preheat the oven to 400°F. Mix together all of the ingredients until everything is evenly distributed.
Grease a large baking sheet. Form the meatballs into about 1ó-inches in size. Place them on the baking sheet and bake for about 25 minutes until they are browned and cooked through.
Meanwhile, heat the oil over medium heat in a 3 QT sauté pan. Add the broccoli and sauté for about 4 minutes, until it is slightly tender. Set it aside in a bowl. In the same sauté pan, drizzle the remaining oil and sauté the onion, ginger and red curry paste for about 2 minutes over medium heat. Pour in the coconut milk, Maple syrup, coconut aminos, fish sauce, chili sauce and lime juice. Simmer until sauce is reduced and thickened, about 15 minutes.
When the meatballs are ready, stir them into the curry sauce and continue to simmer for another 5 minutes or until the meatballs are coated in the sauce. Stir in the broccoli and garnish with the cilantro and more lime juice.