Thai Turkey Zucchini Meatballs

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.)

 

Pictured with a variety of steamed vegetables + a serving of brown rice!

Ingredients:
-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
-cayenne pepper
-ground ginger

(Sauce)
-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

Instructions:
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! :]

Cookin’ away at midnight!

This is the one with spaghetti squash! I made a tupperware for my friend and one for me. The rest are chillin’ at home and waiting to be consumed over the weekend.

Advertisements

About Farrah

A frugal, selectively antisocial Family Medicine resident physician with too many interests. Loves...God, family, friends, volunteering and helping others, making others happy, music (especially piano and singing), Tahitian/hula/salsa/pole dancing, aerial silks, learning, writing, cooking, eating, sleeping, lifting weights, playing SNES and DS, photography, editing, window-shopping, gymnastics, kickboxing, BJJ, finding great deals, pyrography, horseback riding, archery, frolicking in the great outdoors...making every moment count.

Posted on October 26, 2013, in Food and tagged , . Bookmark the permalink. 3 Comments.

  1. Great use of zuchinni! That idea has all sorts of possibilities :)

  1. Pingback: Pumpkin Beef & Chicken Chili | fairyburger

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: