Thai Yellow Curry Turkey Meatballs (Whole 30

• Gluten free
• Paleo

• Meat

  • 1 lb Ground turkey

• Produce

  • 3 Heads Baby bok choy
  • 2 Carrots, large
  • 2 tbsp Cilantro, fresh
  • 1 Onion, small

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1 Can Coconut milk, full fat or light
  • 2 tsp Curry paste
  • 3 tbsp Yellow curry paste

• Baking & Spices

  • 1/2 cup Almond flour
  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tsp Olive oil, light

Found on fashionablefoods.com

Description

Ingredients

• 1 Small Onion, grated
• 1 Egg, lightly beaten
• Salt & Pepper
• 2 Tablespoons Fresh Cilantro
• 2 Teaspoons Curry Paste
• ½ Cup Almond Flour
• 1 Pound Ground Turkey, preferably dark meat
• 2 Teaspoons Extra Light Olive Oil
• 3 Heads Baby Bok Choy, thinly sliced
• 2 Large Carrots, peeled and sliced on the bias
• 3 Tablespoons Yellow Curry Paste
• 1 Can Coconut Milk, full-fat or light

Directions

• Preheat the broiler. In a large bowl, combine the grated onion, egg, salt, pepper, cilantro, curry paste, and almond flour. Add in the ground turkey and gently mix it all together until well combined. Scoop meatballs (I use a medium-sized cookie scoop) onto a foil or silicone-lined baking sheet. Broil the meatballs for 10-15 minutes, or until golden brown and firm to the touch. While the meatballs are cooking, make the curry sauce. Heat the olive oil over high heat in a medium-large skillet. Add in the bok choy and carrots and sauté for 5-6 minutes or until beginning to soften. Add 2 tablespoons water and cover the pan for 2-3 minutes. Remove the lid and allow any remaining water to evaporate. Stir in the curry paste until the vegetables are coated, then pour in the coconut milk. Turn the heat to low and bring the sauce to a low simmer. Simmer the sauce for 2-3 minutes and then add in the meatballs. Serve the curry over rice or cauliflower rice for Paleo/Whole30. Top with cilantro leaves for garnish, if desired.