Thai Meatballs

Thai meatballs?! The phrase sounds exotic yet also accessible and after you discover how easy and delicious these little tastes of far off paradise are, they'll quickly earn a place in your heart er um stomach and possibly your favorite go to dinner list. The recipe I adopted these from calls for dark meat turkey and if that's your thing go for it, at my house dark meat doesn't go over very well so I scrapped that and went to my go to starter for meatballs, a turkey breast & ground pork mix. Normally I make everything from scratch but I must admit making complicated sauces with loads of spices intimidates me and I always seem to forget 1 vital ingredient so I cheated a little and bought a green curry simmer sauce. 

Here's what you'll need

3/4 lb ground turkey breast
1/4 lb ground pork
1-2 cloves of garlic-minced
1 hunk of ginger-minced
1 tbs fresh cilantro leaves- minced
Dash of Braggs or soy souce
Big squirt of Sriracha (optional) 
squeeze of fresh lime

A jar of green curry simmer sauce or make your own if you're not a wuss like me :) 

Preheat over to 375 F
Blend all ingredients together (it may stick to your hands a bit  feel free to have flour handy!)
Roll into balls of desired size and place into a 9x11 baking dish
Cook 30-45 minutes depending on size

After they are finished cooking or even a little undercooked but browned on the outside transfer meatballs to a skillet and add green curry simmer sauce and simmer on low with a lid for at least 20 minutes.

I made a quick simple stir fry to go with my meatballs

chopped carrots, onion, celery, broccoli, bell pepper and some frozen edamame cooked on med until everything was soft but not mushy. I started with a heap of coconut oil and as the veggies cooked added to taste ginger, garlic, braggs, rice wine vinegar and a dash of sesame oil, easy and delicious!

When I started cooking I realized I was all out of rice......what?! So....I used quiona instead which worked out perfectly because quiona cooks quicker and it was delicious, who knew?!