Thai Pork and Turkey Meatballs Ingredients
- 250g turkey mince
- 250g pork mince
- 2 teaspoons curry powder (I used a Malaysian Curry mix)
- 1 teaspoon ground lemongrass
- 3 cloves garlic minced
- 1 thai chilli grated or chopped finely
- 1 small shallot grated or chopped finely
- 1 thumb size piece of ginger grated finely
- Salt and pepper to taste
- 1 bunch fresh coriander chopped finely
Optional
- You can add a little almond flour or ground almonds to the mix to help bind or give extra nuttiness and protein.
Instructions
- Drop everything into a large bowl and mix with your hands to combine fully. Tear small chunks of the seasoned meat and make little balls. I made them smaller than I normally would make with normal beef meatballs as the turkey is quite lean and tends to dry out if overcooked so this meant they cooked quicker.
- You can either fry in a pan or I cooked for around 12-15 minutes in an airfryer on 180C. You want a bit of browning but it’s ok if they aren’t cooked through fully as I added the meatballs to the pan for a few minutes at the end to add the juices to the sauce and for the meatballs to absorb some of the sauce.
Red Thai Curry Ingredients
- 1 large shallot sliced thinly
- 3 garlic cloves grated finely
- 1 thumb size piece of ginger grated finely
- Fish Sauce
- 1 Tin of coconut milk or if going healthy sub for Yogurt or mixture of fat free yogurt and 100ml vegetable stock
- Bag fresh beansprouts
- 1 carrot julienned or ribbons
- 100g green beans
- 1 red pepper sliced thinly
- Thai red curry paste. I used two shots of M & S Thai Red Curry Paste
- Bunch fresh coriander
- Juice of 1 lime
Optional
- Extra chilli if you like it hotter
- Peanuts
- Bamboo shoots
Instruction
- Add the sliced shallots to a hot pan and use either coconut oil or frylight so it doesn’t burn. Cook for a few minutes till the onion goes translucent.
- Add the grated garlic and ginger and cook for another minute. Add the thai curry paste and stir and cook out for 30 seconds making sure not to burn.
- The you can add either the coconut milk, yogurt and or stock depending on whether you are counting calories and stir to combine.
- Add the beans, beansprouts and peppers and carrots to the pan of curry. I like to have my veg crunchy in a curry but if you prefer to cook them a little first in a pan, remove from pan then do the onions, garlic, ginger and return after the paste that’s up to you.
- Add a teaspoon of palm sugar, lime juice and a good shake of the fish sauce to season. You could sub for honey or brown sugar if you don’t have palm sugar.
- Cook away for 5-10 minutes on medium heat to cook the veg to desired crunch or mush depending on preference.
- Add the cooked or nearly cooked meatballs to the pan of sauce and vegetables a few minutes from the end so they are coated and absorb some of the sauce.
- Garnish with a handful of chopped fresh coriander.
- Serve with a bowl of noodles of choice or rice. I opted for wholegrain rice as I’m trying to be a bit healthier these days. Sprinkle with a little more coriander, maybe thinly sliced chilli if you’re feeling brave, a wedge of lime and maybe some peanuts if you like too.
This made about 30 little meatballs and was enough for 4 meals.