Thai Inspired Meatballs

FOR THE MEATBALLS

• 1 pound ground turkey or chicken

• 1/2 of tube ground pork sausage (msg free)

• 1 large carrot, about 1/2 cup shredded

• 2 tbps fresh parsley chopped

• 1 red pepper chopped

• 1/4 cup green onion, chopped + more for garnishing

• 2 tablespoon fresh grated ginger

• 2 tablespoon Coconut Aminos

• 3/4 salt to your taste

• pepper to your taste

• 1 egg

• Dash red pepper flakes optional

FOR THE SAUCE

• 1/4 cup Coconut Aminos

• 1/4 cup chicken broth

• 2 tablespoon sesame oil

• 1 tablespoon Fish Sauce

• 2 teaspoon fresh grated ginger

• 1 teaspoon garlic chili paste

• 1 garlic clove crushed

Crushed peanuts for sprinkling.

Preheat oven to 400°F/200°C

1. In a bowl combine all of your meatball ingredients. Mix well and form into balls. If the mixture is a bit wet and sticks, wet your hand with a little water and then roll the balls.

2. Place balls on lined baking sheet and bake for 20-25 minutes.

3. While the meatballs are baking, combine all sauce ingredients in a small pot over medium heat. Once boiling, stir, and reduce heat to a simmer.

4. When meatballs are done pour sauce over it, or use sauce as a dipping sauce.

   Serve in lettuce wraps, with Asian slaw, and sautéed green beans.
   
   *Adapted from ASaucyKitchen.

ALTERNATIVE SAUCE

• 1/2 14 ounce can whole fat unsweetened coconut milk

• 1/8 cup Thai red curry paste

• 1/2 cup or less of natural creamy peanut butter

• 1/2 tsp salt

• 1/4 cup coconut palm sugar

• 1/2 cup filtered water

• 1 Tablespoon apple cider vinergar

  1. Blend ingredients together. Place over medium heat and bring to a boil. Return to a simmer while whisking intermittently. 3 to 5 min.

  2. Remove from heat and allow to thicken. Store in refrigerator for up to two weeks. If it gets too thick you can add water to thin.