TGIF for realz y’all. This week has been long and – news flash – COLD. And rainy. I know I’ve said it innumerable times, but I really hate winter. I truly believe I would die, or never leave the house during winter, if I lived in a northern state – or anywhere that it gets cold enough to snow all winter. I need to move to Florida, I think. It never really gets cold there. That will never happen, I’ll live in Texas forever, but if it could just be 80 degrees year round I would be the happiest girl around.
Ok, ok. Enough winter weather whining.
Last night J surprised me. Our 2 year anniversary – and last “dating” anniversary – is on Sunday, and there is this awesome lighting system that I’ve been wanting for awhile, to combat the wretched darkness that sets in at 5:30 and takes all possibility of natural light photos with it. And guess what?? I am now the proud owner of said lighting system! Now to figure out how – and where – to set it up. But I’m super excited for all the great photos that are to come. And super thankful for a soon-to-be hubby who loves me and supports my blogging efforts!
- 2 lbs lean ground turkey
- 1 cup zucchini, shredded & liquid squeezed out
- 1 Tbsp fish sauce
- 1/4 cup green onions, finely chopped
- 2 Tbsp basil, finely chopped
- 2 tsp ginger, grated
- 2 garlic cloves, grated
- 1 tsp red curry paste
- 2 Tbsp coconut milk, light (canned)
- 1/8 tsp red pepper flakes
- Cooking spray
- Cilantro and basil, for garnish
- 1-1/2 cup coconut milk, light (canned)
- 3 Tbsp tomato paste
- 1 tsp red curry paste
- 1 tsp fish sauce
- 1/8 tsp hot pepper chili flakes, or to taste
- In a medium bowl, combine ingredients for meatballs (turkey through red pepper flakes) and mix thoroughly, by hand. Use a medium cookie scoop or you can eyeball it, to make approximately 28, 1-inch meatballs. Place on a large plate, platter, cutting board, etc. and set aside.
- In a small bowl or large measuring cup, whisk together all the sauce ingredients.
- Preheat a large skillet over high heat and spray with cooking spray. Add meatballs, in batches if necessary, and cook until brown, about 2-3 minutes per side.
- If you cooked in batches, add all the meatballs back into the pan and pour in the sauce. Reduce heat to medium and simmer for 15 minutes, uncovered, to cook the meatballs through.
- Serve over brown rice or other grain of choice. Top with extra sauce, green onions, and basil.