Happy Monday! I hope everyone had a relaxing weekend. Tim surprised me with the most amazing trip to one of our favorite breweries in Upstate New York, and on our way back we stopped at Geneva on the Lake to take in the sights. That place is unreal. It's like time stopped altogether; everything is vintage, all of the signage is hand-painted, and there is a donut shop at each block. It's like a quaint circus town, if there ever was such a thing.
Back to business as usual... who's hungry for some Thai food?
You guys, this recipe is a show-stopping, punch-you-in-the-mouth-with-flavor, lip-smacking, delicious meal that you won't believe revolves around meatballs. Meatballs!
I've hated them since I was a child, for some reason. I always thought they were unhealthy, and the name is less than appetizing. A few weeks ago, in an effort to get creative with budget-friendly staples like ground turkey, I came up with what I thought was a brilliant idea to make Thai meatloaf. Ugh... another gross meat-related word. Why?! Anyway... after googling my genius idea, I realized that a few people came up with this genius idea long before me, and did a better job at it - they made Thai meatballs. Cuter, smaller, more appetizing (visually), and take much less time to cook.
I love Thai cuisine, and I also love anything that makes ground turkey taste less like bland cardboard. This recipe is seriously amazing. I never knew meatballs could taste so good! You should try it for yourself, and soon. (I can even vouch for how delicious the leftovers are.) This is the kind of meal that should go into a weekly rotation, replacing boring meatballs & marinara with it's fancier, mature, Thai relative. Okay, enough talking... go make these now!
Thai Meatballs in Coconut Curry Broth & Cilantro Lime Rice
1 1/2 lbs. lean ground turkey
2 tsp. minced ginger
2 tsp. Thai green curry paste
2 Tbsp. Asian fish sauce
1 tsp. sugar
1 egg, lightly beaten
1/3 c. green onions, diced
1/4 c. chopped cilantro
Salt to taste
2 Tbsp. peanut oil (sub. olive oil)
Coconut Curry Broth
1 can unsweeted coconut milk
1 tsp. minced garlic
1/4 cup lime juice
2 tsp. green curry paste
Cilantro Lime Rice
1 cup jasmine rice
1/2 cup chopped cilantro
Zest of 1 lime, plus juice
1/2 Tbsp. butter
1 tsp. salt
In a large mixing bowl, combine turkey, ginger, curry paste, fish sauce, sugar, egg, green onions, cilantro, and salt. Mix until thoroughly blended and roll into 1-inch meatballs.
Heat olive oil in a large skillet over medium-high heat. Add the meatballs in batches, cooking until all sides are browned, about 10 minutes per batch. Remove from the pan and set aside.
In the same skillet (with meatballs removed), add 1 tsp. minced garlic and simmer until softened, about 1-2 minutes. Scrape up browned bits from the bottom of the pan, and whisk in coconut milk. Add curry paste and lime juice and bring to a boil, then reduce to a simmer. Add the meatballs and cook for 5 minutes in the broth.
Cook rice according to the package instructions (either in a rice cooker on the stove top). In a large bowl, combine cilantro, cooked rice, lime juice and zest, butter, and salt. Stir to combine.
Serve the meatballs on a bed of the cilantro lime rice. Top with a few heaping spoonfuls of the coconut curry broth, cilantro, and scallions.
Enjoy... trust me, you will!
Recipe adapted from Minnesota Monthly