I was searching the internet for ground turkey recipes, we’re getting pretty tired of the usual stuff like burgers and chili. I found this one on Wholesomelicious for Thai Coconut Curry Turkey Meatballs.
I love Thai food and so does my husband. Unfortunately our sensory kids don’t care for it. But hey, it’s Thai food and therefore I’m making it.
I didn’t have all the ingredients on hand but I will share my version with you. The miracle is that my kids actually ATE IT.
Yes, my pizza-obsessed, chicken-nugget-loving boys even liked it. Of course because of their sensory issues they would never touch a meatball. But minced and mixed with rice and the heavenly curry sauce – they ate it up!
Some parents know how challenging it is to get our kids to try a new food, especially if they have sensory issues and an extremely limited diet. It’s such an exciting moment whenever they try something new AND they like it. It’s a milestone. I feel like throwing a parade.
Anyhow, without further ado here is my gluten free version:
Kid friendly Thai Curry Meatballs
1 pound ground turkey
1/2 teaspoon curry powder
1 teaspoon dried basil
1/4 teaspoon garlic powder
2 slices of gluten free bread
1 Tablespoon coconut oil
1 cup leeks, minced
2 garlic cloves
1 Tablespoon minced ginger
1 red bell pepper chopped
2-3 Tablespoons red curry paste (it can be spicy so add less depending on your tastes)
1 Tablespoon chicken stock
1 Tablespoon fresh lime juice
1 Tablespoon fish sauce (optional)
14 ounce can lite coconut milk plus half a can of water
Fresh basil julienned (about half a cup)
Preheat oven to 375 degrees.
Process slices of bread into crumbs. I used a Vitamix but a food processor also works. Set aside.
In a mixing bowl add ground turkey, curry powder, dried basil, garlic powder, egg and and bread crumbs. Mix to combine.
Form into meatballs that are 1 – 1.5 inches in size and place on a large baking sheet lined with parchment. The mixture will be sticky, you can use a spoon or small scoop. To give them a better shape, wet your hands with water and use your fingers to mold and shape the balls.
Bake for about twenty minutes.
While the meatballs are baking it’s time to make the sauce! Heat a large saucepan and add coconut oil. Then stir in the leeks, garlic and ginger. Let it saute for a few minutes then add the coconut milk plus half a can of water.
Let it warm up a minute then add curry paste, chicken stock, fresh lime juice and fish sauce (optional). Then add in the chopped red bell pepper.
Your meatballs should be done about now. Take them out of the oven and add to the sauce. Let it simmer a few minutes.
Serve over rice and sprinkle basil on top.
Pray that your kids will try it and like it. Then serve and hope for the best.
A note about fish sauce. Not everyone likes it but it adds a dimension of flavor to the curry. And apparently there are health benefits too according to this Mercola article.