Name: Coconut Curry Meatballs {Paleo | Whole30}
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Thai
Ingredients: 3/4 cup fresh cilantro; 2 shallots, peeled and halved; 1 cup diced carrots; 1/4 cup fresh basil leaves; 1/2 tablespoon fresh ginger, peeled; 1 tablespoon Whole30-compliant fish sauce; 1/2 teaspoon salt; 1/2 teaspoon ground cumin; 2 tablespoons coconut cream; 2 pounds ground turkey (can also use ground chicken); 1 14-ounce can of full-fat coconut milk; 2 tablespoons coconut cream; 2 tablespoons red curry paste; 2 tablespoons tomato paste; 1 teaspoon Whole30-compliant fish sauce; 1/4 teaspoon ground coriander; 1/2 teaspoon garam masala powder; Pinch of salt; 2 tablespoons cilantro, chopped; 6 lime wedges

Description

Creamy coconut milk combined with red curry makes these meatballs perfect for when you're craving Thai takeout!

Ingredients

Units Scale

For the Meatballs

3/4 cup fresh cilantro
2 shallots, peeled and halved
1 cup diced carrots
1/4 cup fresh basil leaves
1/2 tablespoon fresh ginger, peeled
1 tablespoon Whole30-compliant fish sauce
1/2 teaspoon salt
1/2 teaspoon ground cumin
2 tablespoons coconut cream
2 pounds ground turkey (can also use ground chicken)

For the Sauce

1 14-ounce can of full-fat coconut milk
2 tablespoons coconut cream
2 tablespoons red curry paste
2 tablespoons tomato paste
1 teaspoon Whole30-compliant fish sauce
1/4 teaspoon ground coriander
1/2 teaspoon garam masala powder
Pinch of salt

For Garnish

2 tablespoons cilantro, chopped
6 lime wedges

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Instructions

Make the Meatballs

Pre-heat the oven to 425 degrees Fahrenheit.
Blend the cilantro, shallots, carrots, basil and ginger in a food processor until finely chopped.
Add fish sauce, salt, cumin and coconut cream to the food processor and blend until ingredients blend into a pesto-like consistency.
Line a sheet pan with aluminum foil. Mix the meatball seasonings from the food processor with the ground turkey or ground chicken with hands until well-blended. Form 1.5-inch meatballs (about the size of a golf ball) and place on the aluminum-foil lined sheet pan (recipe will make approximately 24 meatballs).
Bake meatballs in the oven for 20 minutes, then flip for an additional 15 minutes, or until meatballs are fully cooked.

Make the Sauce

While the meatballs are baking, mix all of the sauce ingredients until combined in a medium pan over medium-low heat until sauce thickens and reduces slightly. Bring sauce to a low simmer and stir continuously, so as not to burn the bottom.

Assemble

Add the cooked meatballs to the sauce, coating the meatballs with the sauce and simmer for three minutes.
Serve warm over cauliflower rice or zucchini noodles and garnish with cilantro and a lime wedge.