Thai Turkey Meatballs with Red Curry Sauce and Noodles
Thai Turkey Meatballs
1 large egg
1 pound ground turkey
1/2 cup panko (or breadcrumbs)
1 green onion, finely chopped
1 garlic clove, finely chopped
2 tablespoons fresh ginger, peeled and finely grated
1 tablespoon soy sauce
1/2 teaspoon kosher salt
Preheat oven to 425F. Line a baking sheet with parchment paper.
In a medium size bowl add all ingredients and mix with your hands to combine. Roll mixture into 1"inch balls you ( you should have about 25 ). Transfer to prepared baking sheet. Roast meatball until cooked through and an instant-read thermometer inserted into the center of the meatballs reads 165F, 15-20 minutes.
Red Curry Sauce and Noodles
6 ounces sugar snap peas, strings removed and thinly sliced lengthwise
1 medium red pepper, thinly sliced
4 ounces Pad Thai Rice Noodles
3 teaspoons coconut oil or vegetable oil
2 garlic cloves, finely chopped
1 1/2 teaspoons fresh ginger, peeled and grated
1 1/2 cup unsweetened coconut milk
1 1/2 cup low sodium chicken broth
2 tablespoons lime juice
1 teaspoon soy sauce
1/2 tablespoon Thai red curry paste, more-or less depending on desired heat
While meatballs are roasting prepare noodles according to package directions. Heat 1 teaspoon oil in medium pot. Add garlic and ginger, stirring constantly, until fragrant, 30-60 seconds.
Add red curry paste and stir an additional 30 seconds. Add coconut milk, broth, lime juice and soy sauce. Bring sauce to a simmer and cook, stirring occasionally, until thickened, 5 minutes.
Heat oil in medium pan, add red peppers and snap peas. Cook until soft, stirring constantly, add noodles to heat.
Serve noodles topped with sauce and meatballs.
Additional toppings: basil leaves, sesame seeds, sliced green onions or chopped peanuts.