Thai Inspired Red Curry Meatballs

Meatballs

• 2 lbs ground turkey
• 2 green onions, thinly sliced
• 3 garlic cloves, minced
• 1/2 C cilantro leaves, roughly chopped
• 1 tsp sea salt
• 1 tsp fish sauce
• 2 T coconut aminos

Red Curry

• 4 garlic cloves, minced
• 1 T minced ginger root
• 1 small yellow onion, thinly sliced
• 1 bell pepper, sliced 1/4 inch thick
• 2 T avocado oil
• 1 tsp sea salt
• 3 T red curry paste
• 3 C full-fat coconut milk
• 1 lime, juiced
• 1 T coconut aminos
• 1.5 C pineapple, cut into tidbits
• 1/4 C Thai basil, plus more for serving
• 6 oz pad Thai rice noodles (I like Lotus Foods brand)

1. In a medium bowl, add the ground turkey, green onions, 3 garlic cloves, cilantro, 1 teaspoon sea salt, fish sauce, and 2 tablespoons of coconut aminos.
2. Thoroughly combine the meat mixture and use a cookie scoop to form meatballs.
3. To bake the meatballs in the oven, preheat the oven to 400 degrees. Place the meatballs on a parchment-lined sheet pan and bake for 15-17 minutes.
4. To bake the meatballs in an air fryer, place the meatballs in the basket and cook at 400 degrees for 6-7 minutes.
5. While the meatballs cook, add 2 tablespoons of avocado oil to a large skillet on medium heat.
6. Add 4 minced garlic cloves, minced ginger, thinly sliced onion, sliced bell pepper, and 1 teaspoon sea salt. Sweat the mixture until the onions and bell pepper softens, about 3 minutes.
7. Add the red curry paste, stir into the mixture, and sauté about 1 minute.
8. Whisk in the coconut milk. Add the lime juice, coconut aminos, and pineapple. Bring the mixture to a simmer.
9. Add in the Thai basil and cooked meatballs. Remove from the heat.
10. Cook the rice noodles according to the package.
11. To serve, top the rice noodles with the red curry meatball mixture in individual bowls.
12. Top with basil and cilantro.