Turkey Meatballs in Thai Coconut Sauce
Spaghetti Squash Sauté
Ingredients
- 1¾ lb ground turkey
- 2 tsp curry powder
- 1½ tsp dried basil
- 2 tsp ground ginger, divided
- ⅓ cup almond flour
- 1 large egg, lightly beaten
- ½ small onion, chopped
- 2 cloves garlic, minced
- 2 Tbsp olive oil
- 3 Tbsp red curry paste
- 1½ cups canned unsweetened coconut milk
- ¼ cup sliced fresh basil
Instructions
- Preheat oven to 400°F. Stir together turkey, curry powder, dried basil, 1 tsp ginger, flour, and egg. Shape into 1½-inch meatballs, and place on a greased rack on a rimmed baking sheet. Bake 20 minutes.
- Meanwhile, cook onion and garlic in hot oil in a large, deep skillet over medium heat 5 minutes. Stir in curry paste and 1 tsp ginger; cook 1 minute.
- Add coconut milk; bring to a boil, reduce heat, and simmer 5 minutes. Add meatballs, and cook 5 to 6 minutes or until sauce is slightly thickened. Sprinkle with fresh basil.
Side Dish Ingredients
- 1 (2-lb) spaghetti squash
- ⅓ cup water
- 3 Tbsp olive oil
- ¾ tsp salt
Side Dish Instructions
- Preheat oven to 400°F. Cut squash in half. Place squash, cut sides down, and water in a baking dish. Bake 30 minutes or until tender.
- Discard seeds from squash. Scrape squash with a fork to remove 3 cups spaghetti-like strands.
- Sauté squash strands in hot oil in a large skillet over medium heat 2 minutes. Sprinkle with salt.
Nutritional Information
Main | Side | Total | |
Servings | 6 | 6 | |
Calories |
461
|
74
|
535
|
Fat (g) | 37 | 7 | 44 |
Sat. Fat (g) | 16 | 1 | 17 |
Protein (g) | 27 | 0 | 27 |
Carb (g) | 5 | 3 | 8 |
Fiber (g) | 1 | 1 | 2 |
Sodium (mg) | 603 | 205 | 808 |
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