Ingredients:
- 1 pound ground turkey
- 2 green onions, finely chopped
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- kosher salt and pepper
- 2 tablespoons sesame oil
- 1/2 small yellow onion, finely chopped
- 2 red or orange bell peppers sliced
- 1 inch fresh ginger, grated
- 2-3 tablespoons Thai red curry paste
- 1 can (14 ounce) coconut milk
- 2 tablespoons low sodium soy sauce
- 1 tablespoon fish sauce
- 1/4 cup fresh cilantro, roughly chopped
Directions:
1. Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
2. Add the turkey, green onions, garlic, Worcestershire sauce, and a pinch each of salt and pepper to a bowl. Mix until just combined. Roll the meat into tablespoon-size balls (will make 15-20 meatballs) placing them on the prepared baking sheet. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through.
3. Meanwhile, heat the sesame oil in a large skillet over medium heat. Add the onion, bell peppers, and ginger. Cook until the fragrant and the peppers softened, 5-8 minutes. Season with salt and pepper.
4. Stir in the curry paste and cook until fragrant, about 1 minute. Add the coconut milk, soy sauce, and fish sauce. Stir to combine, bring the mixture to a boil. Add the meatballs and cook, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Remove from the heat and stir in the cilantro.
5. Serve the meatballs and sauce over bowls of rice.
*Recipe adapted from Half Baked Harvest
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