Healthy Thai Turkey Meatballs in Coconut Curry

• Thai Turkey Meatballs:
• 1lb organic ground turkey (or sub ground chicken)
• 1 egg
• 1 cup gluten-free or grain-free cracker crumbs (crackers broken into breadcrumb-like pieces)
• 2 cloves garlic, minced
• 1 teaspoon ground ginger
• 1.5 tablespoon coconut aminos
• 1 tablespoon red curry paste

Sea salt and black pepper to taste

• Coconut curry:
• 2 tablespoons avocado or olive oil
• 1 red bell pepper, sliced
• 1 small onion, diced
• 2 tablespoon red curry paste
• 1 – 13.5 ounce can full-fat coconut milk
• 1 tablespoon coconut aminos

Cilantro for garnish

1. In a large bowl, combine the ground turkey, egg, cracker crumbs, garlic, ginger, coconut aminos, red curry paste and salt and pepper and mix well with a spatula or large fork until the ingredients are fully combined (make sure egg yolk is fully mixed in)
2. Add the bowl to fridge to chill for about 15-30 minutes
3. Preheat oven to 400 degrees and line a baking sheet with parchment paper
4. Roll turkey mixture into about 1-inch balls and add to parchment paper
5. Add to oven to bake for 18 minutes (or until the meatballs are cooked and not pink when you cut them open!)
6. While the meatballs bake, make the coconut curry
7. In a large skillet, warm oil, pepper and onions over medium heat and cook for about 5-7 minutes or until golden
8. Add in red curry paste, milk, and coconut aminos and mix well over medium low heat
9. Allow the coconut curry to simmer for a bit while meatballs cook then add cooked meatballs to the coconut curry (I like to let them simmer together for about 30-60 minutes if I can so the flavors are really well combined!)
10. Garnish with cilantro and serve over your favorite rice, stir-fry noodles or zucchini noodles (anything!)

*Store leftovers in fridge for 5 days