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Veggie Meatballs in Red Curry Sauce

This dish sounds fancy (and it kind of is), but it's super easy, I promise.

I love finding new ways to sneak veggies into my meals, and these veggie meatballs might just be my favorite! I used zucchini and a couple different types of onion, but feel free to use whatever leftover vegetables you have.

And the red curry sauce - it's just diced onion, garlic, and bell pepper + curry paste + coconut milk. Easy peasy.

Serve the creamy, saucy meatballs over rice with some roasted broccoli for a well balanced meal!

You will need:

Veggie Meatballs:

1 pound ground turkey

1/2 one large zucchini, shredded (about 1/2 cup)

2 green onions, chopped

1 shallots, chopped

1 tablespoon grated ginger (or 2 tsp ground ginger)

2 cloves garlic, minced

1/8 teaspoon cayenne pepper *optional

1/4 teaspoon black pepper

2 teaspoons tamari/soy sauce

Red Curry Sauce

2 tablespoons olive oil or butter

1 shallot

1 clove garlic, minced

1 red bell pepper, diced

2 tablespoons Thai red curry paste

1 (14-ounce) can lite coconut milk (like Thai Kitchen)

3 tablespoons soy sauce/tamari/coconut aminos

For serving:

2 microwavable rice packets (like Ben’s Original)

2 crowns broccoli, cut into florets and roasted


Preheat oven to 350 degrees. Using a box grater, shred the zucchini. Squeeze out as much water as possible using paper towels. Chop all other vegetables (or buy them already prepped! Work smarter, not harder.)

Add the turkey, zucchini, green onions, 1 shallot, ginger, 1 clove garlic, cayenne, pepper, and 2 teaspoons tamari/soy sauce to a bowl and combine. Use your hands!

Roll into golfball sized meatballs, and move to a foil lined pan or glass baking dish. Bake for 20-30 minutes until the internal temperature of the meatballs reaches 165. (You can also cook these on the stove, but I prefer a more hands-off approach.)

In the meantime, add the broccoli to the oven to roast. Cut the crowns into florets, spread on a foil lined baking sheet, and dress with olive oil, salt, and pepper. Bake for 20-25 minutes at 350.

While those are baking, make the sauce. Using a large skillet with tall sides, add 2 tablespoons of oil or butter, 1 shallot, 1 garlic clove, 1 tablespoon of ginger, the diced bell pepper, and curry paste. Stir and cook for 2 minutes, then add in the coconut milk and 3 tablespoons of soy sauce and stir in. Bring to a gentle simmer and stir continuously.

Once the meatballs are done, add them to the skillet, and simmer in the sauce for at least 5 minutes, up to 20 minutes. Serve over rice with the roasted broccoli.

Enjoy! X

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