Serves: 4 | Level: Easy | Approximate Time: 30 minutes
Ingredients:
- 1 medium onion, finely chopped
- 1 package (19.2 oz) ground turkey
- 1 package (16 oz) ground beef
- 1/2 cup panko breadcrumbs
- 1 tablespoon turmeric
- 3 cloves of garlic, minced
- Panko breadcrumbs (for binding)
- 2 stalks of lemongrass (cracked with the back of a knife)
- 1 tablespoon grated ginger
- 3 large carrots, shaved
- 2 zucchinis, shaved
- Addy Daddy Everything seasoning
- 2 cans of coconut milk (for a lighter sauce, add 1/2 cup chicken broth and use the remaining can of coconut milk)
- Crushed red pepper
- 3 tablespoons avocado oil or olive oil
- 1 lime
Instructions:
- In a medium-high heat pan, add 1 tablespoon of oil and sauté the onions and garlic. Season with Addy Daddy Everything seasoning.
- In a mixing bowl, combine the ground turkey, ground beef, and 2 tablespoons of Addy Daddy Everything seasoning. Mix well.
- Add 4 tablespoons of coconut milk to the panko breadcrumbs and mix until combined.
- Incorporate the sautéed onions, garlic, and panko mixture into the meat mixture. Form the mixture into golf ball-sized meatballs.
- Heat 1 tablespoon of avocado oil in a medium-high heat pan. Place the meatballs in the pan and brown them on all sides.
- Once the meatballs are browned, add the grated ginger, turmeric, cracked lemongrass, and crushed red pepper flakes to the pan. Toast the seasonings for 30 seconds.
- Pour the remaining coconut milk into the pan and simmer the meatballs in the sauce.
- In another medium-high heat pan, add the shaved carrots and zucchini. Season them to taste and cook for 3 to 4 minutes. Set aside.
- Check the meatballs for seasoning and adjust if desired. Grate some lime zest over the meatballs and squeeze in the juice of half a lime.
- Serve the meatballs with a bed of jasmine rice and sautéed carrots and zucchini.
- Enjoy these flavorful Thai-inspired meatballs with coconut sauce!
