Thai Coconut Curry Turkey Meatballs over Sweet potato Noodles

This meal was the BOMB. I do have to point out that this was not a typical recipe that I would choose; it did take a little longer to make since I paired it with sweet potato noodles and it also used almond flour, an ingredient I try to avoid using (mainly because it is so expensive). Either way, it was totally worth making and I also had a really awesome sous chef to help me out. I used six large sweet potatoes for the noodles and heated them on the stove until soft, which is why this meal took me so long to cook. Whether you pair these meatballs with sweet potato noodles, spaghetti squash, or other veggie noodles, this recipe is definitely worth trying!

Thai Coconut Curry Turkey Meatballs
Ingredients:

• 1 lb ground turkey
• 1 lb ground turkey sausage*
• 1 tsp curry powder
• 2 tsp ground basil
• ¼ tsp ground ginger
• ½ tsp garlic powder
• ¾ cup almond flour
• 1 egg, beaten
• 2 tbsp coconut oil
• 1 medium yellow onion, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, crushed
• 2 tbsp chopped fresh ginger
• 3 tbsp Thai red curry paste
• 1 14 oz can + ¾ cup full fat coconut milk
• ⅓ cup chopped fresh basil

*Turkey sausage can be hard to find without fillers and added sugar. You can also use ground pork, or all ground turkey as a replacement. I used ground pork.

Directions:

1. Begin by preheating your oven to 375.
2. Mix together the ground turkey and sausage in a medium sized bowl. In a smaller bowl, mix together curry powder, basil, ginger, garlic powder, and almond flour. Add to the meat and incorporate well. Finally, add the egg. Form the meatballs into 1 -1.5 inch diameter balls, and place on a large baking sheet. Bake for 20 minutes.
3. While meatballs are cooking, make the sauce. Heat a large skillet to medium high heat, add coconut oil. Add the chopped veggies: onion, bell pepper, garlic, and ginger. Cook for 5-7 minutes until onion is translucent. Add curry paste, than all of the coconut milk. Reduce heat to medium and simmer for 10 minutes until the curry paste is completely mixed into the sauce.
4. Add meatballs to the sauce, and cook for another 5 minutes. Finish off with fresh basil.
5. Serve hot over Spaghetti squash, noodles, zoodles, rice, or cauliflower rice.

Original recipe found here