Monday, November 2, 2015

Red Curry Turkey Meatball

Red Curry Turkey Meatball on top of Cauliflower Rice. YUM! 
It was sad when this dish was all gone.

Red Curry Turkey Meatball
By Eleanor Arkhipova

For the Turkey Meatballs

1/2 onion chopped
2 tsp sage
1/2 tsp salt
1/2 tsp pepper
2 tbsp almond flour
1 egg
1 lb ground turkey
  1. Preheat oven to 375 degrees Fahrenheit.
  2. Place all the ingredients in food processor. Pulse till mixed thoroughly.
  3. Spray a baking pan with olive oil and set aside.
  4. Use a cookie scoop to scoop out meat and make into turkey balls. Makes about 20. Place in pan.
  5. Bake for 20 minutes then set aside.

For the Sauce

2 tbsp olive oil
1 roasted red pepper chopped
1 medium sweet potato chopped
2 medium carrots chopped
2 garlic cloves minced
1 onion chopped
2 tsp grated ginger
2 1/2 tbsp red curry paste
1 tbsp curry spice
1/2 tbsp crushed red peppers
2 14 oz can coconut milk
1 tbsp fish sauce (or coconut aminos)
1/2 tsp tapioca starch (optional)
  1. Roast red pepper in open fire using a gas grill. Turn every minute to roast all sides till medium char. Set aside. Chop in 1 inch squares when cooled.
  2. Peel sweet potatoes and carrots, then chop. Boil until tender. Strain then set aside. 
  3. Heat olive oil in a pot in medium heat. Add garlic, onion, and ginger - saut√© for two minutes then add the chopped roasted red pepper. Mix for two minutes.
  4. Add the red curry paste, curry spice, and the crushed red peppers - then mix until well coated.
  5. Add coconut milk and fish sauce. Mix.
  6. Add the sweet potatoes and the carrots. Mix.
  7. Add the turkey meatballs. Mix.
  8. Bring to a boil then simmer for two minutes.
  9. *Optional* To get a thicker sauce, add tapioca starch and mix till dissolved. 
  10. Serve over cauliflower rice or white rice. 

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