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As promised, here is my first healthy recipe of the New Year. I told you it was going to happen! Shame on you for doubting ;). Just kidding. So anyway, I made these Thai-style turkey meatballs last week, and they were a huge hit among Zach and my dad. They were gone so quickly! There are many great things about this recipe. First of all, it’s extremely quick and easy. These meatballs can be on the table in less than an hour. It’s the perfect weeknight meal. Serve it with some greens, rice or quinoa. Second of all, it can easily be gluten-free if you choose to use GF oats. They are quite common these days. Bob’s Red Mill sells them, and it’s a great product. I mentioned in the recipe below to go the route of using GF oats. If you don’t care, then feel free to use regular rolled oats. Make sure to check the labels on your fish sauce and curry paste. They should be gluten-free, but double check the labels to be sure. Whether you are trying to eat better or not, this recipe is great for just about anyone. It’s super big in flavor, and I’m sure you will all just love it!
Recipe Fun Facts:
This recipe is fairly straight forward. Like I have already mentioned, make sure to check the labels on your products before you purchase them. You shouldn’t have a problem with the curry pastes and fish sauce, but sometimes manufacturer’s change things up. Always check the labels!
Regular rolled oats or bread crumbs can be substituted for GF oats, if you are not on a gluten-free kick.
If you are on a paleo-friendly diet, then oats won’t do. As an additional binder, you could add another egg if you find that that the mixture won’t come together. A tablespoon or two of almond flour will also work. It’s up to you!
These meatballs are quite spicy. That’s just the way we like it. If you find the spices to be too much, you can tone down the amount of curry pastes and red pepper flake.
Also, remember that most beer is not gluten-free ;).
Beer: Terrapin Beer’s Oaked Big Hoppy Monster
Brewed By: Terrapin Beer
Style: Imperial Red Ale
Description: This brew is a hop lover’s DREAM. It’s so packed full of hoppy flavors and aromas. Although, it is quite on the hoppy side, it still has great hints of oak and vanilla. It isn’t terribly overpowering. I find that red ales pair well with Thai-style foods, mostly because these foods tend to pack some heat. This imperial red ale is also great with sharp cheeses (which is the way I usually pair it). It’s release is in the Fall, so you will most likely have to wait a couple of months to pick up a bottle. If you can’t find it, try another imperial red ale (or other hoppy brew). It will do the trick just fine =).
The weekend is almost here! Have a great evening everyone!
These Thai-Style Turkey Meatballs can be on the table in less than in hour. They are clean, healthy and gluten-free.
- 2 pounds ground turkey breast
- 1/4 cup oats, gluten-free (or paleo-friendly substitution - see post above for substitutions)
- 1/4 cup grated carrot
- 1 egg, beaten
- 2 tablespoons coconut milk
- 1 teaspoon fish sauce
- 1 garlic clove, finely minced
- 1/4 cup green onions, chopped
- 1/4 cup thai basil, chopped
- 1 teaspoon fresh ginger, grated
- 1 1/2 teaspoons red curry paste
- 1 teaspoon green curry paste
- 1/2 teaspoon curry powder
- 1/2 teaspoon red pepper flake
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons cilantro, chopped
- 2 cups coconut milk
- 1 1/2 teaspoon red curry paste
- 1/4 cup tomato paste
- 1/2 teaspoon curry powder
- 1/4 teaspoon red pepper flake
- In a large bowl, combine the turkey breast, gluten-free oats, carrots, egg, coconut milk, fish sauce, garlic, green onions, thai basil, fresh ginger, curry pastes, curry powder, red pepper flake and black pepper. Mix with a heavy wooden spoon or for best results: use your hands.
- **NOTE**If the mixture is too wet to form solid balls, add more oats. If the mixture is too dry, add another egg.
- Line a large baking sheet with parchment paper. Roll the turkey breast mixture into tablespoon-sized balls, and place them on the baking sheet.
- In a saucepan, combine the ingredients for the sauce over low heat. Whisk to combine and let warm slowly.
- In a large saute pan, heat the olive oil over medium-high heat. Add the meatballs, and brown on all sides (about 5-6 minutes). Lower the heat to medium low and add the sauce to the pan. Cover the pan and let the meatballs cook for 20-25 minutes, or until they are cooked through.
- Remove from heat and garnish with cilantro. Enjoy!
Hardware: * Measuring Cups * Measuring Spoons * Large Bowl * Sharp Knife * Cutting Board * Grater or Microplane * Heavy Wooden Spoon * Large Baking Sheet * Parchment Paper * Tablespoon-Sized Scoop * Saucepan * Whisk * Large Saute Pan with Lid *