Thai Curry Meatballs (Print Version)

# Ingredients:

→ For the Thai Meatballs

01 - 1 pound ground chicken or turkey
02 - 1 egg
03 - 1 cup panko
04 - ½ cup minced green onion
05 - 3 cloves pressed garlic
06 - 1 ½ tablespoons grated ginger or ginger paste
07 - 1 tablespoon soy sauce or fish sauce
08 - 1 tablespoon red curry paste
09 - 1 teaspoon kosher salt
10 - 1 teaspoon freshly ground black pepper

→ For the Coconut Curry Sauce

11 - 1 tablespoon canola oil
12 - ½ red bell pepper, sliced
13 - ½ yellow onion, sliced
14 - 1 tablespoon ginger
15 - 1 tablespoon red curry paste
16 - 1 13.5 ounce can unsweetened coconut milk
17 - 1 tablespoon fish sauce or soy sauce
18 - 2 tablespoons brown sugar
19 - Chopped cilantro, for garnish

# Instructions:

01 - Preheat the oven to 400°F and spray a baking sheet with cooking spray. Set aside.
02 - In large bowl, combine the ground turkey or chicken with the egg, panko breadcrumbs, green onion, garlic, fish sauce, ginger, red curry paste, and salt and pepper. Use a whisk to break the egg yolk and lightly fold the ingredients together. Gently knead the mix with damp hands until incorporated.
03 - Cover and refrigerate the mixture for at least 15 minutes for the breadcrumbs to soften, up to overnight.
04 - Use a small scoop to form the meatballs into 1-inch balls and place on a cutting board. Dampen your hands and lightly shape and roll the meatballs between your palms and place evenly spaced on the baking sheet. Bake until no longer pink inside, about 20 minutes, then broil on high for another 5-10 minutes for a crispy crust.
05 - While the meatballs are baking, prepare the coconut curry sauce. In a large skillet, heat the oil over medium high heat. Add the onions and red bell pepper and cook for 3-4 minutes, stirring often.
06 - Stir in the ginger and red curry paste and cook for another 2-3 minutes, stirring often so the vegetables don't burn but become soft and fragrant.
07 - Add the coconut milk, brown sugar, and fish sauce or soy sauce and stir to combine. Cook for 5 minutes.
08 - Add the meatballs to the sauce and cook for another 5 minutes, stirring occasionally. Taste for seasoning and if it needs more salt, add a dash or two more fish sauce or soy sauce. Garnish with chopped cilantro leaves and serve over rice or noodles.

# Notes:

01 - One serving equals 4 meatballs and sauce.
02 - Serve over rice or rice noodles for a complete meal.
03 - The meatball mixture can be refrigerated overnight for easier meal prep.

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