Thai Coconut Curry Meatballs

This week, Jon and I completed our very first 60HR Reboot! This was a 60 hour fast supplementing with Ketones and bone broth especially formulated with fasting in mind. We managed to achieve ketosis in our fast (burning fat for fuel instead of carbohydrates) and decided to stick to the KETO diet for a few weeks as research for our clients. We don’t ever like to advise on something we haven’t ever tried ourselves so here we go! Stay tuned for how we find our energy levels, mood, body composition, digestive systems and for lots of KETO friendly recipes 😉 Last night we had these awesome turkey meatballs in a curry sauce and we didn’t even miss the rice it was that good!

Thai Coconut Curry Meatballs (makes 6 servings of 6 meatballs with veg sauce):

Meatballs:

2 lb ground turkey
1 1/2 tsp curry powder
1 tbsp fresh basil (finely chopped)
1 tsp ground ginger
1 tsp fresh ginger (diced)
1 tsp garlic powder
1/2 cup almond flour
1 egg

1 tsp ground sea salt

Sauce:
2 tbsp coconut oil
1 medium yellow onion (chopped)
1 yellow pepper (chopped)
1 green pepper (chopped)

1 zucchini (chopped)

200g green beans (chopped)
2 garlic cloves, (diced)
2 tbsp fresh ginger (diced)
3 tbsp Thai red curry paste (we used massaman)
1 can (400mL) Cha’s Lemongrass and Ginger flavoured Coconut Milk

1 tsp fish sauce
1/3 cup fresh basil (chopped)
1 tsp ground sea salt (or more depending on your taste)

Instructions:

1) Preheat your oven to 375 degrees. Put the turkey in a large bowl. In a small bowl, mix the curry powder, basil, ground/fresh ginger, garlic powder, and almond flour together. Add to the turkey meat and mix well with your hands before adding in the egg. Incorporate the egg then form 24 small meatballs (about 1 inch i diameter) and place on a large baking sheet. Bake for 20 minutes or until cooked through.

2) To make the sauce, heat coconut oil in a wok (if you have one) or large pot over medium high heat. Add the chopped onion,  zucchini, peppers, green beans, garlic, and ginger and cook for about 8mins or until the vegetable is just starting to soften but remains with some ‘bite.’ Add curry paste and stir so it coats all the veggies, then add the coconut milk and fish sauce. Stir to combine then reduce heat to low-medium and simmer for 10 minutes until slightly thickened (if not thickened enough use a little cornstarch in water dissolved to further thicken to your liking). Add salt as per your personal taste.

3) Once meatballs are cooked, add into the sauce, top with basil leaves and serve! 

Macronutrient Breakdown (per serving-6 meatballs and 1/6 of the sauce):

Calories-322

Fat-18g

Carbohydrates-12g (Net carbs-8g)

Protein-34g

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