Thai-Style Red Curry Meatballs

• porcje: 4 servings
• czas aktywny: 20 minutes
• całkowity czas: 45 minutes

Składniki

Vegetable oil, for drizzling

1 lb. ground turkey (93% lean)

1 c. panko bread crumbs

1 large egg

3 scallions, finely chopped

3 cloves garlic, finely grated

1 tsp. finely grated peeled ginger

1 tsp. red curry paste

Kosher salt

1 tbsp. vegetable or coconut oil

1 bell pepper, seeds and ribs removed, thinly sliced

1/4 c. red curry paste

2 (13.5-oz.) cans light unsweetened coconut milk

2 tbsp. packed light brown sugar

1 tbsp. fish sauce

1 tbsp. fresh lime juice

1 c. frozen petite peas

Chopped fresh cilantro, for serving (optional)

Wskazówki

Meatballs

Preheat oven to 400º. Line a rimmed baking sheet with parchment or foil and drizzle with oil. In a medium bowl, combine turkey, panko, egg, scallions, garlic, ginger, curry paste, and 1 1/4 teaspoons salt.

Using a scoop or spoon, scoop meat mixture and roll into 24 (1 1/2"; 2-tbsp.) balls. Arrange on prepared sheet.

Bake meatballs, shaking sheet halfway through to turn meatballs, until cooked through and golden brown, about 15 minutes.

Curry

While meatballs bake, in a large straight-sided skillet over medium-high heat, heat oil. Add bell pepper and cook, stirring occasionally, until softened, about 7 minutes. Add curry paste and cook, stirring, until paste is lightly toasted, about 1 minute more. Stir in milk, brown sugar, fish sauce, and lime juice.

Add meatballs to skillet and bring to a simmer over medium-high heat. Reduce heat to medium to maintain a simmer and cook, stirring occasionally, until sauce is just slightly thickened and meatballs are coated in sauce, 4 to 6 minutes. Add peas and cook, stirring occasionally, until warmed through, about 2 minutes. Top with cilantro, if using.

Wartości Odżywcze

• Kalorie: 793
• Tłuszcz Całkowity: 62 g
• Tłuszcz Nasycony: 42 g
• Tłuszcz Trans: 0 g
• Cholesterol: 126 mg
• Sód: 1058 mg
• Węglowodany Całkowite: 31 g
• Błonnik Pokarmowy: 4 g
• Cukry Całkowite: 11 g
• Białko: 33 g