Thai Turkey Zucchini Meatballs



Thai Turkey Zucchini Meatballs

  • Author: Adapted from iFoodreal.com
  • Category: Appetizer, Entree


  • For Meatballs:
  • 2 lbs ground turkey, extra lean
  • 1 cup zucchini, shredded & liquid squeezed out
  • 1 Tablespoon fish sauce
  • 1/4 cup green onions, finely chopped
  • 2 Tablespoons basil, finely chopped
  • 2 teaspoons ginger, grated
  • 2 garlic cloves, grated
  • 1 teaspoon red curry paste
  • 2 Tablespoons LC-Coconut Cream
  • 1/8 teaspoon hot pepper chill flakes
  • Cooking spray
  • For the Sauce:
  • 1 + 1/2 cups LC-Coconut Cream
  • 3 Tablespoons tomato paste
  • 1 teaspoon red curry paste
  • 1 teaspoon fish sauce
  • 1/8 teaspoon hot pepper chili flakes, or to taste
  • 56 kaffir lime leaves (optional)


  1. In a medium bowl, combine ingredients for meatballs, mix with your hands thoroughly.
  2. Make 28 meatballs by spooning heaping 1 tbsp of mixture and rolling between your hands. Lay on a cutting board or plate. Set aside.
  3. In a small bowl, whisk together sauce ingredients and set aside.
  4. Preheat large, 12″ or larger, skillet on high, spray with cooking spray.
  5. Add meatballs and cook until brown, for about 2-3 minutes. No need to cook the meatballs through.
  6. Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered.
  7. Add garnish like fresh cilantro and green onions.
  8. Storage Instructions: Refrigerate covered for up to 3 days. Freeze in an airtight container for up to 3 months.

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