Name: Thai-Style Red Curry Meatballs
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Vegetable oil, for drizzling -; 1 lb. ground turkey (93% lean) -; 1 c. panko bread crumbs -; 1 large egg -; 3 scallions, finely chopped -; 3 cloves garlic, finely grated -; 1 tsp. finely grated peeled ginger -; 1 tsp. red curry paste -; Kosher salt -; 1 tbsp. vegetable or coconut oil -; 1 bell pepper, seeds and ribs removed, thinly sliced -; 1/4 c. red curry paste -; 2 (13.5-oz.) cans light unsweetened coconut milk -; 2 tbsp. packed light brown sugar -; 1 tbsp. fish sauce -; 1 tbsp. fresh lime juice -; 1 c. frozen petite peas -; Chopped fresh cilantro, for serving (optional) -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Thai-Style Red Curry Meatballs

1. Vegetable oil, for drizzling -

2. 1 lb. ground turkey (93% lean) -

3. 1 c. panko bread crumbs -

4. 1 large egg -

5. 3 scallions, finely chopped -

6. 3 cloves garlic, finely grated -

7. 1 tsp. finely grated peeled ginger -

8. 1 tsp. red curry paste -

9. Kosher salt -

10. 1 tbsp. vegetable or coconut oil -

11. 1 bell pepper, seeds and ribs removed, thinly sliced -

12. 1/4 c. red curry paste -

13. 2 (13.5-oz.) cans light unsweetened coconut milk -

14. 2 tbsp. packed light brown sugar -

15. 1 tbsp. fish sauce -

16. 1 tbsp. fresh lime juice -

17. 1 c. frozen petite peas -

18. Chopped fresh cilantro, for serving (optional) -

How to cook deliciously - Thai-Style Red Curry Meatballs

1. Stage

Preheat oven to 400º. Line a rimmed baking sheet with parchment or foil and drizzle with oil. In a medium bowl, combine turkey, panko, egg, scallions, garlic, ginger, curry paste, and 1 1/4 teaspoons salt.

2. Stage

Using a scoop or spoon, scoop meat mixture and roll into 24 (1 1/2"; 2-tbsp.) balls. Arrange on prepared sheet.

3. Stage

Bake meatballs, shaking sheet halfway through to turn meatballs, until cooked through and golden brown, about 15 minutes.

4. Stage

While meatballs bake, in a large straight-sided skillet over medium-high heat, heat oil. Add bell pepper and cook, stirring occasionally, until softened, about 7 minutes. Add curry paste and cook, stirring, until paste is lightly toasted, about 1 minute more. Stir in milk, brown sugar, fish sauce, and lime juice.

5. Stage

Add meatballs to skillet and bring to a simmer over medium-high heat. Reduce heat to medium to maintain a simmer and cook, stirring occasionally, until sauce is just slightly thickened and meatballs are coated in sauce, 4 to 6 minutes. Add peas and cook, stirring occasionally, until warmed through, about 2 minutes. Top with cilantro, if using.