Thai Coconut Curry Turkey Meatballs
Peppery Spaghetti Squash
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 1½ lb ground turkey
- ⅓ cup almond flour
- 2 tsp curry powder
- 1½ tsp dried basil
- 2 tsp ground ginger, divided
- 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. Gently mix together turkey, flour, curry powder, dried basil, 1 tsp ginger, 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
- 1 Tbsp olive oil
- ½ tsp salt
- ½ tsp pepper
Side Dish Instructions
- Preheat oven to 400°F. Cut squash in half. Place squash, cut sides down, in a baking dish. Add water. 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 and pepper.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
362
|
41
|
403
|
| Fat (g) | 25 | 2 | 27 |
| Sat. Fat (g) | 11 | 0 | 11 |
| Protein (g) | 26 | 1 | 27 |
| Carb (g) | 6 | 5 | 11 |
| Fiber (g) | 2 | 1 | 3 |
| Sodium (mg) | 605 | 208 | 813 |
| T. Sugs (g) | 3 | 2 | 5 |
| A. Sugs (g) | 0 | 0 | 0 |
Low Carb Meal Plan
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