December 18th, 2024
Recipes
Red Curry Turkey Meatballs
Valentina P
- Difficulty
•
- Time 35"
A richly spiced red curry broth is the perfect accompaniment to juicy lemongrass meatballs. It's spicy, hearty, and deeply flavorful. There are a few steps, but it's well worth the effort. Serve this alongside sautéed romaine or bok choy and a bowl of warm rice for a knockout meal. Leftovers taste even better the next day.
How To MakeDiet Type: Paleo
Shopping List
-
For the Meatballs
- 1 1/2 pounds 93% lean ground turkey
- 1/4 large yellow or brown onion, diced
- 1/2 cup carrot, diced
- 3 lemongrass stalks (Note 1)
- 2 garlic cloves, minced
- 1/4 cup fresh cilantro
- 1/2 tablespoon cooking oil
- 1/2 tablespoon fish sauce
- 1 teaspoon fresh ginger, minced
- 1 teaspoon red curry paste (we like this one)
- 1 lime, zested (optional)
- additional cooking oil, for frying the meatballs For the Broth
- 1 (15 ounce) can full-fat coconut milk
- 1 cup carrot or red bell pepper, chopped
- 1/4 large yellow or brown onion, diced
- 3 tablespoons red curry paste (we like this one)
- 1 tablespoon fresh ginger, minced
- 1 tablespoon fish sauce
- 1 tablespoon coconut sugar
- 1 lemongrass stalk (Note 1)
- 1 handful cilantro leaves
- 1 lime, juiced
Instructions
- Step 1 (Meatballs): Prepare the lemongrass for the meatballs by cutting off the tops and leaving the bottom 5 inches of stalk only. Peel off the hard outer layer. Then smash the lemongrass with the side of a knife to help release the flavor. Mince the white parts of the lemongrass into small pieces (reference the images above for a visual aid). Set aside.
- Step 2 (Meatballs): Add the 1/2 tablespoon of cooking oil to a wide frying pan over medium heat. Add the diced onion, carrot, ginger, garlic, and minced lemongrass. Cook for 3 to 5 minutes, stirring often. The mixture will be ready when the vegetables have softened. If it's starting to brown too quickly, turn the heat down.
- Step 3 (Meatballs): Let the onion mixture cool a few minutes before placing it in a food processor. Pulse until it's a chunky mix, scraping the sides of the processor with a spatula as needed. Once combined, add in the cilantro and pulse a few times until incorporated.
- Step 4 (Meatballs): Place the meatball ingredients in a large bowl: the ground turkey, onion blend, curry paste, fish sauce, and optional lime zest. Stir the mixture together until just combined, avoid over-mixing the meat.
- Step 5 (Meatballs): It's time to shape the meatballs! Wet your hands with water to prevent sticking and roll the meat blend in your hands to be the size of a golfball. Place the meatball on a plate and continue this process with all of the remaining meat. You should have about 12 meatballs. Keep wetting your hands lightly as needed to prevent sticking. The onion mixture will make the meatballs feel quite wet, but that will guarantee juicy meatballs once they're cooked.
- Step 6 (Meatballs): If you have time, place the prepped meatballs in the refrigerator for up to 2 hours. This will make them easier to handle, but it's not mandatory.
- Step 7 (Meatballs): Heat a thin layer of cooking oil in a wide frying pan over medium-high heat. Once shimmering, add the meatballs, one at a time. They should sizzle on contact with the oil. Place the meatballs in a single layer in the pan. Do this in batches if your pan is too small (overcrowding will not give as nice a sear).
- Step 8 (Meatballs): Sear the meatballs in the oil on all sides, gently flipping them over with a spatula. This will take 6 to 8 minutes. We are not looking to cook them all the way through, but just to give them a nice golden brown sear on all sides. Remove from the frying pan onto a lined plate once seared.
- Step 9 (Red Curry): It's broth time! Trim the remaining 1 lemongrass stalk down and bruise it by pressing on it with the side of a large knife, until it flattens a bit. Cut the stalk into sections. Set aside.
- Step 10 (Red Curry): Now we are going to reduce our coconut milk. Place the frying pan over medium heat. Shake the can of coconut milk. Once hot, add 1 cup of coconut milk to the pot. Give it a stir and allow the coconut milk to cook for about 5 to 8 minutes. Keep an eye on it to avoid burning. When it's ready, it will have cooked down to become quite thick. The coconut milk should look like it's beginning to separate at the edges of the pot (don't worry if it's not, proceed with the recipe).
- Step 11 (Red Curry): Add the curry paste to the thickened coconut milk. Stir it together with a spatula for 1 minute. It should be very fragrant.
- Step 12 (Red Curry): Add the onions, vegetables, and ginger to the curry paste. Stir to combine. Now add the remaining coconut milk, fish sauce, and coconut sugar. Stir. Place the seared meatballs evenly in the pan. Place the bruised lemongrass stalks in the broth.
- Step 13 (Red Curry): Bring the curry back to a simmer over medium-high heat. Once simmering, cover the pan and lower the heat to medium so that it is lightly simmering. Continue cooking for 6 to 8 minutes. Once the time is up, turn off the heat and allow the curry to sit, covered, for 5 more minutes.
- Step 14 (Red Curry): Uncover the curry and add the cilantro and lime juice. Give it a gentle stir to combine. Pick out the lemongrass stalks.
- Serve: Ladle out the curry into bowls and enjoy.
Recipe Notes
Note 1: If you cannot find lemongrass, just omit it and this recipe will still taste great. But if you can find it, it does add additional flavor.
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Nutrition
A richly spiced red curry broth is the perfect accompaniment to juicy lemongrass meatballs. It's spicy, hearty, and deeply flavorful. There are a few steps, but it's well worth the effort. Serve this alongside sautéed romaine or bok choy and a bowl of warm cauliflower rice for a knockout meal. Leftovers taste even better the next day.
How To MakeDiet Type: Low-carb
Shopping List
-
Meatballs
- 1 1/2 pounds 93% lean ground turkey
- 1/4 large yellow or brown onion, diced
- 1/2 cup red bell pepper, diced
- 3 lemongrass stalks (Note 1)
- 2 garlic cloves, minced
- 1/4 cup fresh cilantro
- 1/2 tablespoon cooking oil
- 1/2 tablespoon fish sauce
- 1 teaspoon fresh ginger, minced
- 1 teaspoon red curry paste
- 1 lime, zested (optional)
- additional cooking oil, for frying the meatballs Red Curry Broth
- 1 (15 ounce) can full-fat coconut milk
- 1 cup red bell pepper, chopped
- 1/4 large yellow or brown onion, diced
- 3 tablespoons red curry paste
- 1 tablespoon fresh ginger, minced
- 1 tablespoon fish sauce
- 1 tablespoon low-carb granulated sweetener (1:1 sugar substitute)
- 1 lemongrass stalk (Note 1)
- 1 handful cilantro leaves
- 1 lime, juiced
Instructions
- Step 1 (Meatballs): Prepare the lemongrass for the meatballs by cutting off the tops and leaving the bottom 5 inches of stalk only. Peel off the hard outer layer. Then smash the lemongrass with the side of a knife to help release the flavor. Mince the white parts of the lemongrass into small pieces (reference the images above for a visual aid). Set aside.
- Step 2 (Meatballs): Add the 1/2 tablespoon of cooking oil to a wide frying pan over medium heat. Add the diced onion, bell pepper, ginger, garlic, and minced lemongrass. Cook for 3 to 5 minutes, stirring often. The mixture will be ready when the vegetables have softened. If it's starting to brown too quickly, turn the heat down.
- Step 3 (Meatballs): Let the onion mixture cool a few minutes before placing it in a food processor. Pulse until it's a chunky mix, scraping the sides of the processor with a spatula as needed. Once combined, add in the cilantro and pulse a few times until incorporated.
- Step 4 (Meatballs): Place the meatball ingredients in a large bowl: the ground turkey, onion blend, curry paste, fish sauce, and optional lime zest. Stir the mixture together until just combined, avoid over-mixing the meat.
- Step 5 (Meatballs): It's time to shape the meatballs! Wet your hands with water to prevent sticking and roll the meat blend in your hands to be the size of a golfball. Place the meatball on a plate and continue this process with all of the remaining meat. You should have about 12 meatballs. Keep wetting your hands lightly as needed to prevent sticking. The onion mixture will make the meatballs feel quite wet, but that will guarantee juicy meatballs once they're cooked.
- Step 6 (Meatballs): If you have time, place the prepped meatballs in the refrigerator for up to 2 hours. This will make them easier to handle, but it's not mandatory.
- Step 7 (Meatballs): Heat a thin layer of cooking oil in a wide frying pan over medium-high heat. Once shimmering, add the meatballs, one at a time. They should sizzle on contact with the oil. Place the meatballs in a single layer in the pan. Do this in batches if your pan is too small (overcrowding will not give as nice a sear).
- Step 8 (Meatballs): Sear the meatballs in the oil on all sides, gently flipping them over with a spatula. This will take 6 to 8 minutes. We are not looking to cook them all the way through, but just to give them a nice golden brown sear on all sides. Remove from the frying pan onto a lined plate once seared.
- Step 9 (Red Curry): It's broth time! Trim the remaining 1 lemongrass stalk down and bruise it by pressing on it with the side of a large knife, until it flattens a bit. Cut the stalk into sections. Set aside.
- Step 10 (Red Curry): Now we are going to reduce our coconut milk. Place the frying pan over medium heat. Shake the can of coconut milk. Once hot, add 1 cup of coconut milk to the pot. Give it a stir and allow the coconut milk to cook for about 5 to 8 minutes. Keep an eye on it to avoid burning. When it's ready, it will have cooked down to become quite thick. The coconut milk should look like it's beginning to separate at the edges of the pot (don't worry if it's not, proceed with the recipe).
- Step 11 (Red Curry): Add the curry paste to the thickened coconut milk. Stir it together with a spatula for 1 minute. It should be very fragrant.
- Step 12 (Red Curry): Add the onions, bell pepper, and ginger to the curry paste. Stir to combine. Now add the remaining coconut milk, fish sauce, and sweetener. Stir. Place the seared meatballs evenly in the pan. Place the bruised lemongrass stalks in the broth.
- Step 13 (Red Curry): Bring the curry back to a simmer over medium-high heat. Once simmering, cover the pan and lower the heat to medium so that it is lightly simmering. Continue cooking for 6 to 8 minutes. Once the time is up, turn off the heat and allow the curry to sit, covered, for 5 more minutes.
- Step 14 (Red Curry): Uncover the curry and add the cilantro and lime juice. Give it a gentle stir to combine. Pick out the lemongrass stalks.
- Serve: Ladle out the curry into bowls and enjoy.
Recipe Notes
Note 1: If you cannot find lemongrass, just omit it and this recipe will still taste great. But if you can find it, it does add additional flavor.
Nutrition
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Red Curry Turkey Meatballs
PT35M 1 1/2 pounds 93% lean ground turkey 1/4 large yellow or brown onion, diced 1/2 cup carrot, diced 3 lemongrass stalks (Note 1) 2 garlic cloves, minced 1/4 cup fresh cilantro 1/2 tablespoon cooking oil 1/2 tablespoon fish sauce 1 teaspoon fresh ginger, minced 1 teaspoon red curry paste (we like this one) 1 lime, zested (optional) additional cooking oil, for frying the meatballs 1 (15 ounce) can full-fat coconut milk 1 cup carrot or red bell pepper, chopped 1/4 large yellow or brown onion, diced 3 tablespoons red curry paste (we like this one) 1 tablespoon fresh ginger, minced 1 tablespoon fish sauce 1 tablespoon coconut sugar 1 lemongrass stalk (Note 1) 1 handful cilantro leaves 1 lime, juiced Gluten Free Paleo Low-Carb 4 Servings
Ingredients:
