Daily Archives: October 26, 2013
This recipe was adapted from here, mainly because I live out in the boonies and don’t have access to a lot of what would be considered “ethnic” ingredients. The closest one is 1.5 hours away in the next state, so I do what I can. :o The tomato paste was subbed simply because I forgot to buy it on my way back from school. :x The sauce would probably be a lot less liquidy if I’d used that instead, but I put it over brown rice/spaghetti squash “pasta,” so it worked out! ;)
It took me a lot longer than 30 minutes, but I was also baking some chicken + spaghetti squash, washing dishes and rearranging my fridge.
Thai Turkey Zucchini Meatballs
Nutritional Info: 703 cal, 22g CHO’s, 13g fat, 116g protein, 7g fiber, 1752mg sodium!
(The recipe made 35, so a single meatball = 20 cal, 1g CHO, <1g fat, 3g protein and 50mg sodium.)
-1 lb extra lean ground turkey
-2 cups zucchini, grated
-3.5 oz (1 container) oyster mushrooms, diced
-4 cloves garlic, minced
-2 heaping tbsp fresh basil, minced
-2 tbsp unsweetened coconut milk
-1 tsp fish sauce
-1 tsp panang curry paste
-2 tsp coconut oil
-1 1/2 cups unsweetened coconut milk
-3 tbsp cacciatore sauce (it was the only tomato-based sauce-like substance I could find in my apartment)
-1 tbsp panang curry paste
1 tsp fish sauce
1) In a medium bowl, combine ingredients for meatballs and mix thoroughly with your hands. Spoon heaping 1 tbsp’s of mixture and roll them between your hands to form a ball. Lay on a cutting board and set aside.
2) Whisk together sauce ingredients in a small bowl and set aside.
3) Preheat a large skillet on high and add a little coconut oil. Add meatballs and cook until brown, for about 2-3 minutes. (No need to cook the meatballs through!) Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered.
4) Garnish with cilantro/green onions if you have any. If not, serve over brown rice or spaghetti squash “pasta!”
Refrigerate covered for up to 3 days. These can be frozen in an airtight container for up to 3 months! :]