Turkey Meatballs in a Creamy Red Curry Sauce

Step 1

To make the Thai meatballs, mix all meatball ingredients (leave out canola oil) together until fully incorporated

Step 2

If available use a stand mixer set on medium speed with the flat beater attachment

Step 3

Heat oil in a large skillet or frying pan over medium heat

Step 4

Using a cookie scoop or tablespoon scoop meatballs out in 2 tbsp portions

Step 5

Using your hands, gently roll and place the meatball in the oil

Step 6

Brown the meatballs in batches of 10 on all sides, but do not cook all the way through

Step 7

Place meatballs on a plate and set aside.To make the red curry sauce, drain off all but 1 tbsp oil from the pan

Step 8

Add the onions and sauté until soft, about 5 minutes

Step 9

Add garlic and sauté 2 minutes longer

Step 10

Add the Thai red curry paste and break it up as much as possible followed by the coconut milk and stir or whisk until paste and cream are fully incorporated and curry sauce is smooth

Step 11

When your red curry sauce base is smooth, add the lime juice, fish sauce, sugar and salt if using

Step 12

Bring to a boil and add all the meatballs back into the Thai red curry sauce

Step 13

Turn heat to a simmer, cover the pan with a lid

Step 14

Simmer meatballs for 20 minutes until the sauce has thickened and the meatballs are cooked through the center

Step 15

Add fresh basil and stir to combine.Serve over your choice of rice or roasted veggies, with cilantro and crushed red pepper flakes for additional heat