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Pork and Turkey Thai Veggie Meatballs

Pork and Turkey Thai Veggie Meatballs

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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 1 hour
Course Main Courses
Servings 6 people

Ingredients
  

For The Meatballs...

  • 1 large Sweet Potato
  • 3 Carrots
  • 1 Tbsp Fresh Ginger Root peeled, minced, or ground
  • 2 cloves Garlic
  • 1 pound Ground Pork
  • 12-16 ounces Ground Turkey
  • 1 teaspoon Sesame oil toasted or regular
  • 1 tablespoon Curry Powder
  • 1/2 teaspoon Red Pepper Flakes
  • 1 teaspoon himalayan sea salt
  • 1/2 teaspoon Ground Black Pepper
  • 2 tablespoons Chopped Fresh Basil

For The Sauce

  • 14 ounce can Unsweetened Coconut Milk
  • 1/4 cup Sunflower Butter
  • 1 tablesoon Gluten Free Tamari
  • 1 tablespoon Thai Red Curry Paste
  • 1 teaspoon Sesame
  • 1 teaspoon Raw Local Honey
  • 2 tablespoons Curry Powder
  • 1/2 teaspoon Red Pepper Flakes
  • pinch Sea Salt

Garnish

  • 2-3 Green Onions minced or chopped
  • 2 tablespoons Cilantro minced or chopped

Instructions
 

  • Preheat oven to 350 degrees.
  • For the meatballs: Peel the sweet potato and wash and peel the carrots. Using a shredder attachment on a food processor, shred both. You can also use a grater to shred by hand.
  • Place shredded veggies with the rest of the meatball ingredients in a large bowl. Use your hands or a potato masher to combine.
  • Heat a large oven safe saucepan or skillet to medium high heat (an iron skillet is perfect for this!). Place in it 1-2 teaspoons coconut oil or sesame oil. Using an ice cream scoop or large spoon, shape meatballs. You will have 12-15 large meatballs. Brown them on all sides.
  • While these are cooking, in a medium bowl, blend all sauce ingredients together with a wire whisk, until evenly combined. When meatballs are browned, remove from heat, and pour the sauce over them.
  • Place the meatballs in sauce, in the saucepan, in the preheated oven for 15-20 minutes, or until cooked through. Garnish with chopped cilantro and green onions.