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!