Red Curry Zucchini Meatballs

By Tonya_Speed

Ingredients

• 1 pound ground turkey
• 1/2 cup shredded zucchini
• 1/4 cup chopped green onions
• 2 tablespoons chopped basil leaves
• 1 teaspoon grated gingerroot
• 1 large clove garlic, minced
• 1 teaspoon red curry paste
• 1 tablespoon canned, unsweetened coconut milk
• Sea salt and freshly ground black pepper, to taste
• 1/2 teaspoon chili powder
• 1 cup coconut cream
• 1/2 cup low sodium chicken broth, or use homemade
• 3 tablespoons tomato paste
• 2 tablespoons olive oil
• 2 large limes, cut into wedges

Details

Servings 4
Adapted from savingdinner.com

Preparation

Step 1

In a medium bowl, combine first 10 ingredients (turkey through chili powder); using your very clean hands, form mixture into 10 to 15 meatballs. Place meatballs on a large plate and set aside. Prepare sauce: In a small bowl, whisk together coconut cream, broth and tomato paste; set aside. In a large skillet, heat the olive oil over medium heat. Add meatballs; cook for 2 to 3 minutes per side or until browned. Add prepared sauce; reduce skillet heat to low and simmer meatballs for 15 minutes or until cooked through.