Maybe I should rename the blog, Thai Meatballs. What’d ya think? Ok, so I wouldn’t really do that, but I sure do like all the different variations I’ve come across. Coconut milk, curry powder or paste, and a few other ingredients and voila! Delicious Thai flavored sauce over scrumptious meatballs. Yup. I’m definitely a fan. And you will be, too. Promise.
I’m half-way through my vacation week and my to-do list still has a lot to be checked off. Today, however, I plan to pretty much get it finished. I have a couple of errands to run this morning and then it’s go time. By the time J gets home from work tonight, I plan to have this house looking like new. Ok, maybe that’s a bit of a stretch, but the clutter, the bathrooms, and the floors should be taken care of, at least.
As glad as I will be to have those things checked off of my list, it’s tomorrow that Ii’m really excited about. We’re going to look at a potential wedding venue! It seems like the perfect fit for what we want, but pictures online can be deceiving, so…we’ll go see for ourselves and decide from there. Fingers crossed!!
In the meantime, you should make these meatballs. I’m guessing you’ll be just as excited about them as I am about looking at the wedding venue. Or at least close.
Thai Pork and Veggie Meatballs
As seen on Fake Ginger
Ingredients
- 1 small zucchini, shredded
- 2 small carrots, shredded
- 1 lb ground pork
- ½ lb ground turkey
- 1 Tbsp freshly grated ginger
- 2 Tbsp minced fresh cilantro (plus extra for garnish)
- 2 garlic cloves, minced
- 1 tsp curry powder
- ½ tsp red pepper flakes
- Salt and pepper, to taste
- 1 (14 oz) can of coconut milk
- ¼ cup peanut butter
- 1 Tbsp soy sauce
- 1 Tbsp sriracha
- 1 tsp coconut oil (+ extra for cooking meatballs)
- 1 tsp honey
- 2 tsp curry powder
- ½ tsp red pepper flakes
Preparation
- Preheat oven to 350 degrees F.
- Place shredded zucchini in a strainer over a bowl or in the sink and press down with paper towels or a large spoon to press out the moisture.
- Place zucchini, carrots, pork, turkey, ginger, cilantro, garlic, curry powder, red pepper flakes, salt and pepper in a large bowl and use your hands to combine.
- Using a medium cookie scoop or tablespoon, form the mixture into balls and set aside on a plate.
- In a medium bowl, whisk together the remaining ingredients until well-combined and smooth.
- Place a large oven safe skillet over medium heat and add a teaspoon of coconut oil. Once saucepan is hot, add the meatballs, in batches if necessary, to the pan and brown on all sides.
- Pour the sauce over the meatballs.
- Place the skillet in the preheated oven and bake for 15-20 minutes, or until meatballs are cooked through.
- Garnish with cilantro and serve with rice or your favorite grain and veggie. I served mine with quinoa and sauteed zucchini.
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