Thai Turkey Zucchini Meatballs {Whole30}

So I recently found a new use for my ebelskiver pan…. meatballs!   After having some frustration with the first batch breaking apart a bit in the skillet, I decided to make the second batch in my ebelskiver pan.  And they turned out beautifully!  I’m going to guess most of you don’t have one of these pans, so just make sure you use the largest skillet you have and turn the meatballs carefully!

Instead of a grain filler like breadcrumbs or oats, these super clean meatballs are a blend of turkey and zucchini!  And I just love the spicy Thai sauce they’re cooked in.  I recommend cooking the meatballs most the way way through before adding the sauce so that it doesn’t cook off and congeal too much in the cooking process.  This is especially important if you plan on reheating them for lunch all week as I did.

Okay, without further ado, it’s meatball time!

Thai Turkey Zucchini Meatballs

Adapted form iFoodReal

For Meatballs:

• 2 lbs ground turkey, extra lean
• 1 cup zucchini, shredded & liquid squeezed out
• 1 tbsp coconut aminos
• 1/4 cup green onions, finely chopped
• 2 tbsp basil, finely chopped
• 2 tsp ginger, grated
• 2 garlic cloves, grated
• 1 tsp green curry paste
• 2 tbsp light coconut milk (canned)
• 1/8 tsp hot pepper chill flakes
• Coconut oil to fry

For the Sauce:

• 1 cup light coconut milk (canned)
• 3 tbsp tomato paste
• 1 tsp green curry paste
• 1 tbsp coconut aminos
• Juice of 1/2 lime
• 2 tbsp almond butter
• 1/8 tsp hot pepper chili flakes, or to taste
• 2 tbsp date paste

Directions

1. In a medium bowl, combine meatball ingredients and mix thoroughly.  With slightly wet hands, roll out meatballs using 1 heaping tbsp for each.  Set aside on a cutting board or plate.
2. In a small bowl, whisk together sauce ingredients and set aside.
3. Heat coconut oil over medium-high in a large skillet.  Add meatballs and cook until brown on both sides.  the sauce, reduce heat to low and simmer for 5 minutes until cooked through.

Makes 24-28 meatballs

Johanna