Once again, I’ve managed to completely let the blog and posting new recipes slip between my fingers. Insert face palm here. It’s not that I’ve lost any passion for it, at all. I still love cooking and sharing with you all, but life really does seem to get in the way at times. I’ve embarked on a new career path in real estate and wanting to do the best I can, it really has taken so much of my focus and energy. I love it and I’m enjoying diving in head first, but I hate leaving you guys hanging. It’s not January, but I’m making a resolution and a commitment to more evenly spread my time between the two, you heard it here first!
Now that I tend to work all hours of the day, I always want meals that I can throw together in under an hour with very little prep required. These Thai turkey meatballs fit the bill. They’re loaded with lots of fresh herbs, garlic and ginger and stayed so moist. By the way, I never really know where we’re at with that word. Do we still hate it? Have we decided on appropriate alternative? Not-dry just doesn’t have the same ring. Anyway, these meatballs are definitely NOT DRY. And since you know how I feel about Thai food, everything has to be bathed in curry sauce and I’m not even sorry about it.
The curry is a flavorful green curry sauce (but you could substitute red or yellow!) loaded up with some hearty veggies in the form of green beans and eggplant, because health. Of course. I topped it with tons of fresh cilantro and Thai basil and served it over some jasmine rice. The whole thing took MAYBE 45 minutes. The trick is to time out your work. Since the meatballs need to chill for 30 minutes before shaping, I made my curry sauce in that time and threw everything else in after I had seared the meatballs. A dinner that tastes like it took hours, but in reality was done in minutes. This was also my recipe of the week and the step-by-step instructions can be found in my Instagram highlights! Happy cooking!
I am a love of all things Thai and this is no different! The curry sauce is super flavorful and it’s a great way to use up veggies.
Thai Turkey Meatballs
- 2 slices white bread
- 2 tablespoons coconut milk
- 1/4 cup cilantro stems
- 1 small bunch thai basil leaves
- 1 stalk lemongrass, chopped (tender middle layers only)
- 4 garlic cloves
- 1 tablespoon ginger, grated
- 2 tablespoons brown sugar
- 2 teaspoons fish sauce
- 1 teaspoon kosher salt
- 1 serrano chile, stem removed (seeds removed too for less spice)
- 2 lbs ground turkey
- 1 egg
- 1 teaspoon kosher salt
- extra bread crumbs if necessary
Green Curry Sauce
- 1 tablespoon neutral oil
- 1/4 cup green curry paste
- 1 cup of water
- 2 cans full-fat coconut milk
- 1 oz palm sugar (or 2 tablespoons dark brown sugar)
- 2 teaspoons cornstarch dissolved in 1/4 cup cold water
- 1 yellow onion, chopped
- 2 japanese eggplants, chopped
- 4 cups cleaned green beans, cut into 2 inch pieces
- 1 small can bamboo shoots (optional)
- thai basil leaves
- cilantro leaves
- steamed jasmine rice
- To make the meatballs: in the bowl of a food processor, add the two slices of bread, torn into pieces. Pulse until they resemble fine bread crumbs. Transfer to a large mixing bowl and mix with coconut milk. In the same food processor bowl, add the cilantro stems, thai basil, garlic, ginger, brown sugar, serrano, fish sauce, lemongrass and 1 teaspoon of kosher salt. Process until a paste forms, you may have to scrape down the sides of the bowl a couple of times. Add the herb mixture to the breadcrumbs and coconut milk. Add the turkey, egg and remaining salt. Mix until well combined. If the mixture is too wet, add some more breadcrumbs. Chill for 30 minutes.
- Shape into meatballs and place on a plate or tray. Heat 1 tablespoon oil over medium heat in a nonstick skillet. Place as many meatballs as will fit in a single layer in the pan and brown on all sides. Repeat with remaining meatballs and set aside.
- To make the curry sauce: In a large pot or dutch oven, heat 1 tablespoon of oil and add the curry paste, stirring until fragrant. Add the water and stir so that the curry paste is dissolved. Add the coconut milk and palm sugar (or brown sugar) and bring to a gentle simmer. Season sauce to taste. Add the cornstarch mixture and cook for 2-3 minutes, until the sauce is thick. Add the onions and cook for 2-3 minutes. Add the green beans and bamboo shoots. In the same pan you seared the meatballs in, heat another tablespoon of oil and add the eggplant. Cook until the eggplant is just browned. Add the eggplant to the curry sauce and stir well. Add the meatballs to the sauce, cover and simmer on low for 15 minutes. Uncover, top with fresh herbs and serve with rice.