Meatballs. Coconut. Thai red curry. What is not to like?
Mix the turkey with a little grated onion and zucchini, some minced red pepper and jalapeno, and some unsweetened coconut.
The zucchini and the onion add some moisture since the turkey is lean.
The sauce is simple – just some curry paste and coconut milk.
Finish with some fresh basil and call it yum.
For the meatballs
1/3c grated zucchini
1/3 c grated onion
¼ c grated unsweeteened coconut
2 Tb chiffonade of basil leaves
1 tsp. lime zest
2 Tbsp finely minced red bell pepper
1 Tbsp finely minced jalapeno or serrano chili
For the sauce
3 Tbsp. Thai red curry paste
1 can (14.5oz) coconut milk
fresh basil leaves
fresh cilantro leaves
Preheat oven to 375*.
Line a baking tray with parchment or foil
Mix together the meatball mixture.
Roll or ice-cream scoop (2oz) in to 1.5in balls.
Space evenly ½” apart on baking sheet.
Bake 20 mins.
In a 10” skillet, warm the curry paste and slowly whisk in the coconut milk.
Put the meatballs in the sauce, and just barely simmer for 15 mins or so.
tir in the fresh basil right before serving.
(DO NOT BOIL or the coconut milk will break. It will still be delicious tasting, but unappetizing looking)
Bill is full of catchy little sayings – “What’s the word, hummingbird?” and “Don’t let your meat loaf.” They make me groan and laugh at the same time. He also decided we should call these duchess potatoes, “tater titties”. Despite all this I love him, Pa. And I’d rather have duchess potatoes than tots any day.
That being said, meatloaf is a popular dish at our house. For dinner and then sandwiches the next day (With mayonnaise -something else Bill taught me. I always thought ketchup was best, but I was wrong!)
We’re partial to ground turkey in our house – the old beef/pork combo is just too rich for us.
Want to try it?
Meat Loaf, Don't Let Your
Easy turkey meatloaf with a spicy sweet tomato glaze, served with a chunky tomato sauce.
(Ok, ok - I just totally made up those glaze measurements because I just squirt them both on and then smear them about.)
For the sauce
1 14oz can diced tomatoes with onion, celery & bell pepper
2 Tbsp olive oil
1&1/2 tsp worsteshire sauce
2 garlic cloves, crushed
2 Tbsp balsamic vinegar
1/4 tsp. dried thyme
1/8 tsp ginger powder (or better yet, a quarter-size piece of candied ginger slice)
Preheat oven to 375*. Line a small cookie sheet with silver foil and spritz it with non-stick spray.
Grate the onion in the mixing bowl. Chop the pepper, add to bowl along with the egg and bread crumbs. Mix with a fork. Add the ground turkey. Mix gently with your hands. In the bowl, form the mixture in to a general loaf shape. Invert the bowl on to the prepared cooking sheet and touch up the loaf shape.
Squeeze the ketchup and sriracha on to the loaf, and using your fingers since they're already dirty, mix the two sauces and spread them evenly on the top, ends and sides of the loaf. Slide a meat thermometer in to that bad boy and in to the oven he goes. Should be done (165* ) in about 35-40 minutes.
Let it rest for five minutes before serving.
For the sauce
Once the loaf is in the oven, put all the sauce ingredients in a sauce pan on low. Simmer, stirring occasionally, until the meatloaf is done. Serve with the slices.
You could cook this in a loaf pan, but cooking it "open style" on the cookie tray makes for that yummy crust and glaze on three sides of the loaf instead of just the top.
Be careful with your ground turkey selection - read those nutrition labels because some can be 80/20. If you're going that route, may as well do a ground beef meat loaf!