Red Curry Meatballs


Inspired by Monica Bhide's Supercalifragilisticexpialidocious Chicken Kebabs, and Kalyn's Kitchen's Thai-Inspired Turkey Mini Meatballs

2 shallots, thinly sliced
2 kaffir lime leaves, thinly sliced
1 1/2 teaspoon red curry paste
1 egg
1/2 teaspoon salt
1 pound ground turkey or chicken
1 tablespoon cornstarch
1 tablespoon finely chopped cilantro
1 tablespoon olive oil

Put shallots, lime leaves, curry paste, egg and salt in a food processor. Process until smooth. Combine well with ground turkey, cornstarch and cilantro.

Wet both hands and make small meatballs, about 1" in diameter. Heat 1/2 cup of water in a deep saucepan. Gently place meatballs in pan, and cook until water is just evaporated, turning meatballs after a few minutes to color all sides. Heat oil in a skillet. Brown meatballs and cook through.

Vietnamese Dipping Sauce (Nuoc Mam Chanh)


1/2 teaspoon sambal oelek chili sauce
1 Thai bird chili, chopped
2 tablespoons fish sauce
1/4 cup water
1 tablespoon fresh lime juice
1 tablespoon agave nectar
finely shredded carrots, for garnish

Mix all ingredients together.

To serve, place one or two meatballs on each lettuce leaf. Spoon sauce on top and eat!

This printable recipe is from Jeanette's Healthy Living.