I hate touching raw meat. So when it comes to making meatballs, the dish better be worth it! I can tell you, this dish is worth braving the meatball making process. Plus, baking the meatballs means less mess in the end as well.
The spice of the curry, the creamy coconut and the zing of the ginger make this flavorful meal one to keep in the rotation. By using green curry paste, the spice level is not too hot. Trust me, I’m a wimp when it comes to spice! This dish definitely falls under the “Mild” category, but feel free to add as much spice as you would like! Serve over Coconut Jasmine Rice so it can soak up all the delicious sauce.
1 lb of meat makes roughly 10 meatballs.
- 1 LB Ground turkey
- 10 Fresh Basil Leaves, chiffonade
- 1 tsp Ginger Paste
- 1 tsp Curry Powder
- 1/2 Cup Almond Flour
- 1 Egg, beaten
- Salt & Pepper
- Coconut Oil
- 1 large Sweet Potato, chopped
- 1 Can Coconut Milk
- 3 tbsp Green Curry Paste
- 30+ Green Beans
- 20 Cherry Tomatoes, chopped in half
- 2 Garlic Cloves, minced or paste
- 2 tbsp Ginger Paste
- 1 tbsp Curry Powder
- 1/2 Cup Chicken Broth
- Salt to taste
- Fresh Basil to top
Preheat the oven to 375. In a large mixing bowl, add the ground turkey, basil, ginger paste, curry powder, almond flour, egg, salt & pepper. Incorporate well but do not over-mix. Form the meatballs, roughy the size of a golf ball, and then place them on a large baking sheet lined with tinfoil. Bake for 20 minutes.
While the meatballs are baking, heat up a large sauté pan over medium heat with coconut oil. Add the chopped sweet potatoes, stirring on occasion to evenly cook them. Once they start to soften, turn down the heat to low and add the garlic, ginger and curry paste. Let them heat up for a minute and then add the chicken broth & curry powder. Mix well.
Next add the green beans and coconut milk. Bring back up to a very gentle simmer for about ten minutes. Add the sliced cherry tomatoes and continue to simmer until they start to soften, about 5 minutes. When the meatballs are done baking, add them into the coconut milk. Continue to sauté everything over low heat for several minutes, allowing the sauce to simmer into the meatballs.
Serve over Coconut Jasmine Rice and top with more fresh basil.
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