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Thai Turkey Meatballs


When we visited Thailand in 2013, we experienced many different flavors from the Kaffir lime leaves to the bitter eggplants. Since we live adjacent to NYC, we are spoiled that we can find many of these ingredients locally including freshly made coconut milk. We realize that you may not be as fortunate, but the recipe we have here can easily be done in your home kitchen. You will evoke rich Thai flavors bring a smile from the Land of Smiles. One more thing, this dish is very good for you with the combination of bone broth, turkey, ginger, and garlic! Heck you might use this next time you are sick and have hankering for Chicken Noodle!  Enjoy!

From our kitchen to yours, Bennett


1 pound ground turkey
4 medium zucchinis
2 tablespoons chopped cilantro
1 garlic clove, minced
1 lime, zest and juice
1 tablespoon olive oil
1 can coconut milk (14 ounces)
3 tablespoons green curry paste
3 tablespoons fish sauce
2 cups turkey or chicken stock
3 scallions
1 tablespoon minced ginger
1 teaspoon crushed red pepper
1 teaspoon sea salt (more to taste when seasoning)
3-4 Kaffir Lime leaves for garnish


For the meatballs
Take one zucchini and peel it, leaving the peels for later
Coarsely grate the zucchini and put in a mixing bowl with ground turkey
Split the scallions leaving the green parts for later
Chop the white parts finely and add them to the meatball mixture
Add cilantro, crushed red pepper, garlic, salt, and lime zest to the meatball mixture
Mix together using your favorite kitchen tool – your hands
Make ~25 meatballs and place on parchment paper for later use

For the curry
Heat oil in a 5 quart Dutch oven and fry the green scallions for about 30 seconds on each side
Add the green curry paste, coconut milk, and turkey stock to the pan, bringing to a boil
While you wait for the liquid to come to a boil, peel the zucchini leaving the strips
Cut lengthwise and then into ½” chunks, setting aside
Add the turkey meatballs and zucchini to the mixture very gently (they will be tender)
Follow this addition with the zucchini chunks and bring to a boil
After it is bubbling, cover and set it to a simmer for 20 minutes
Serve with fresh lime juice and kaffir lime leaves

Serves 4



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