Serves 6
45 min
Low Carb Turkey Meatballs in Green Curry Sauce
Recipe GLPRff8fa30e222365
Tender turkey meatballs infused with aromatic ginger, garlic, and cilantro, baked until golden and then simmered in a creamy green curry sauce made with coconut milk and fish sauce. This gluten-free, dairy-free dish is bursting with Thai flavors and makes a satisfying low-carb meal. Serve over cauliflower rice for a complete, keto-friendly dinner.
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Ingredients
1/3 cup almond flour
1/4 cup desiccated coconut
6 tablespoons powdered coconut milk
1 large egg
1 tablespoon fresh cilantro, chopped
1/4 teaspoon garlic powder
1 teaspoon minced fresh ginger
1/2 tablespoon granulated sugar substitute
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
1.25 pounds ground turkey
2 tablespoons fish sauce
1 tablespoon coconut oil
3 tablespoons green curry paste
3 tablespoons granulated sugar substitute
2 cups water
Directions
Preheat your oven to 375°F. In a medium bowl, combine the ground turkey, almond flour, desiccated coconut, powdered coconut milk, egg, chopped cilantro, garlic powder, minced ginger, 1/2 tablespoon sugar substitute, kosher salt, red pepper flakes, and fish sauce. Mix gently but thoroughly until all ingredients are evenly incorporated.
Form the mixture into 18 equal meatballs. Arrange them on a parchment-lined baking sheet in a single layer.
Bake the meatballs in the preheated oven for 15 minutes, or until they reach an internal temperature of 165°F. The meatballs should be cooked through and lightly browned.
While the meatballs bake, prepare the sauce. Heat the coconut oil in a medium saucepan over medium heat. Add the green curry paste and cook for about 2 minutes, stirring occasionally, until the mixture becomes fragrant and the oil is infused with the curry flavor.
Remove the pan from the heat and whisk in the water, 3 tablespoons sugar substitute, and fish sauce until the sauce is smooth and well combined.
Return the saucepan to low heat and bring the sauce to a gentle simmer. Heat for about 10 minutes, stirring occasionally, until the sauce is hot and simmering gently. Do not allow the sauce to boil vigorously, as this can cause the coconut milk to separate.
Carefully transfer the cooked meatballs from the baking sheet to the simmering sauce. Gently stir to coat the meatballs evenly with the sauce.
Simmer the meatballs in the sauce for about 5 minutes, allowing them to absorb the flavors. Serve hot, optionally over cauliflower rice or your choice of base.
