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Thai Inspired Turkey Meatballs

Servings: 4

Ingredients

Meatballs:

  • 1 lb ground turkey or chicken
  • 1/4 cup oat flour
  • 1 large egg
  • ½ sweet or white onion grated
  • 2 fresh garlic cloves minced
  • 1- inch ginger knob grated on the microplane
  • 1 Tbsp Dijon mustard
  • 1/2 cup chopped fresh parsley or cilantro
  • 1/2 tsp sea salt
  • 1/2 tsp freshly ground black pepper
  • 1 Tbsp extra-virgin olive oil
  • Nonstick spray avocado oil

Sauce:

  • 1 14 oz can coconut milk
  • 2 Tbsps gluten free flour Arrowroot powder, or cornstarch
  • 1 cup chopped fresh parsley divided
  • 3 green onions roughly chopped
  • 1 fresh garlic clove peeled and smashed
  • zest and juice of 1 large lime or lemon
  • sea salt and freshly ground black pepper to taste, about 1/4 teaspoon

For serving:

  • 1/4 cup chopped raw peanuts
  • sliced red chili or pepper flakes to garnish
  • fresh cilantro to garnish
  • 2 cups cauliflower rice quinoa, or brown rice, prepared

Instructions

  • Preheat your oven to 375 degrees f. and line a baking sheet with parchment paper and lightly spray with non stick avocado oil.
  • Place the ground turkey into a large mixing bowl. Add the oat flour, egg, grated onion, garlic, ginger, dijon, parsley or cilantro, sea salt and pepper.
  • Stir thoroughly to combine well. I use my hands to really get in there and get it all combined.
  • Take a spoonful of mixture and roll it between your palms to create a meatball, then place it onto your prepared sheet pan.
  • I use a cookie scoop to achieve uniform balls.
  • Repeat with remaining meat mixture.
  • Very lightly spray your meatballs with avocado oil.
  • Bake your meatballs for 12-15 minutes, or until cooked through. Do not over-bake as they will dry out.
  • Meanwhile, place all of your sauce ingredients into a food processor or high speed blender and process until very smooth.
  • Transfer your sauce to a large skillet lightly sprayed with avocado oil, and place over medium heat. Simmer for 3-4 minutes, stirring constantly until the sauce thickens.
  • Gently add in your baked meatballs.
  • Garnish with sliced red chilies, fresh cilantro, and lime as shown, and serve over cauliflower rice, if desired.
  • Stays good refrigerated in a sealed container for up to 4 days.
  • Enjoy!