Paleo Turkey Coconut Curry Meatballs

Ilana Jesse,

Ingredients

Meatballs:

  • 1.5 lbs ground turkey breast (higher fat works great and holds the meatballs together)
  • 1 carrot
  • 4 garlic cloves
  • 1/2 cup shredded coconut (organic section of grocery store, unsweetened)
  • 1 egg
  • 2 tsp thai green curry paste (look in “ethnic” section of grocery store and aim for no sugar, etc.)
  • handful of cilantro

Green Curry Sauce:

  •  4 tbsp thai green curry paste (same type as for meatballs)
  • 1 14 oz can coconut milk
  • 1 tablespoon coconut oil
  • 1 red bell pepper sliced
  • 1 sliced jalapeno if you like spice

Directions:

Meatballs:

Put all ingredients in the food processor and pulse until smooth . Use your hands to form shapes resembling meatballs.

Heat a tablespoon of coconut oil  over medium-high heat and add the meatballs (probably half of your batch). Cook for a few minutes over medium-high heat and then flop the meatballs over. It should take about 15 minutes to cook thoroughly.

Sauce:

Heat coconut oil with green curry paste and sliced bell pepper with jalapeños over high heat in a saucepan. Let boil for two minutes then add coconut milk and reduce to moderate heat. Let simmer and thicken for 15-20 minutes.

Serve meatballs with sauce with your choice of anything really. My recommendations are cauliflower rice or a vegetable like bok choy. Enjoy!

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