Thai Inspired Turkey Meatballs 
All the flavors! I made these over the weekend and everyone thoroughly enjoyed them. Definitely going into our rotation of favorites!
If you’re using very lean ground turkey or chicken, then be sure not to overbake.
There’s a sweet spot that happens as they are just-cook-through then removed from the oven. You’ll have super tender, flavorful morsels to place into your creamy sauce.
Consider preparing extra for future meals!
Refrigerate in sealed containers once cool.
This makes for an EXCELLENT prep-ahead meal option! Simply dish up equal portions into your food prep containers, then refrigerate for up to 4 days. I add 1/2 cup rice & 1 cup steamed broccoli for each serving to make this a complete meal.
Rachel’s Tips: How To Make Oat Flour
Oat flour is the simplest flour to make at home, using whole rolled oats (old-fashioned oats) and your high-speed blender or food processor.
2 cups of whole rolled oats equal about a cup of oat flour, or maybe a bit more, depending on how finely you grind it.
You may have to stop your machine and move the flour around with a spoon.
Process for at least 1 minute. You want your flour to be as finely and uniformly ground as possible.
Makes 4 servings
Ingredients:
Meatballs:
- 1 lb ground turkey or chicken
- 1/4 cup oat flour
- 1 large egg
- ½ sweet or white onion, grated
- 2 fresh garlic cloves, minced
- 1-inch ginger knob, grated on the microplane
- 1 Tbsp Dijon mustard
- 1/2 cup chopped fresh parsley, or cilantro
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 Tbsp extra-virgin olive oil
- Nonstick spray avocado oil
Sauce:
- 1 (14 oz) can coconut milk
- 2 Tbsps gluten free flour, Arrowroot powder, or cornstarch
- 1 cup chopped fresh parsley, divided
- 3 green onions, roughly chopped
- 1 fresh garlic clove, peeled and smashed
- zest and juice of 1 large lime or lemon
- sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon
For serving:
- 1/4 cup chopped raw peanuts
- sliced red chili or pepper flakes, to garnish
- fresh cilantro, to garnish
- 2 cups cauliflower rice, quinoa, or brown rice, prepared
Instructions:
Preheat your oven to 375 degrees f. and line a baking sheet with parchment paper and lightly spray with nonstick avocado oil.
Place the ground turkey into a large mixing bowl. Add the oat flour, egg, grated onion, garlic, ginger, dijon, parsley or cilantro, sea salt and pepper.
Stir thoroughly to combine well. I use my hands to really get in there and get it all combined.
Take a spoonful of mixture and roll it between your palms to create a meatball, then place it onto your prepared sheet pan.
I use a cookie scoop to achieve uniform balls.
Repeat with remaining meat mixture.
Very lightly spray your meatballs with avocado oil.
Bake your meatballs for 12-15 minutes, or until cooked through. Do not over-bake as they will dry out.
Meanwhile, place all of your sauce ingredients into a food processor or high-speed blender and process until very smooth.
Transfer your sauce to a large skillet lightly sprayed with avocado oil, and place over medium heat. Simmer for 3-4 minutes, stirring constantly until the sauce thickens.
Gently add in your baked meatballs.
Garnish with sliced red chilies, fresh cilantro, and lime as shown, and serve over cauliflower rice, if desired.
Stays good refrigerated in a sealed container for up to 4 days.
Enjoy!
Rachel
Ingredients
Meatballs:
- 1 lb ground turkey or chicken
- 1/4 cup oat flour
- 1 large egg
- ½ sweet or white onion, grated
- 2 fresh garlic cloves, minced
- 1-inch ginger knob, grated on the microplane
- 1 Tbsp Dijon mustard
- 1/2 cup chopped fresh parsley, or cilantro
- 1/2 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 1 Tbsp extra-virgin olive oil
- Nonstick spray avocado oil
Sauce:
- 1 (14 oz) can coconut milk
- 2 Tbsps gluten free flour, Arrowroot powder, or cornstarch
- 1 cup chopped fresh parsley, divided
- 3 green onions, roughly chopped
- 1 fresh garlic clove, peeled and smashed
- zest and juice of 1 large lime or lemon
- sea salt and freshly ground black pepper, to taste, about 1/4 teaspoon
For serving:
- 1/4 cup chopped raw peanuts
- sliced red chili or pepper flakes, to garnish
- fresh cilantro, to garnish
- 2 cups cauliflower rice, quinoa, or brown rice, prepared
Instructions
- Preheat your oven to 375 degrees f. and line a baking sheet with parchment paper and lightly spray with non stick avocado oil.
- Place the ground turkey into a large mixing bowl. Add the oat flour, egg, grated onion, garlic, ginger, dijon, parsley or cilantro, sea salt and pepper.
- Stir thoroughly to combine well. I use my hands to really get in there and get it all combined.
- Take a spoonful of mixture and roll it between your palms to create a meatball, then place it onto your prepared sheet pan.
- I use a cookie scoop to achieve uniform balls.
- Repeat with remaining meat mixture.
- Very lightly spray your meatballs with avocado oil.
- Bake your meatballs for 12-15 minutes, or until cooked through. Do not over-bake as they will dry out.
- Meanwhile, place all of your sauce ingredients into a food processor or high speed blender and process until very smooth.
- Transfer your sauce to a large skillet lightly sprayed with avocado oil, and place over medium heat. Simmer for 3-4 minutes, stirring constantly until the sauce thickens.
- Gently add in your baked meatballs.
- Garnish with sliced red chilies, fresh cilantro, and lime as shown, and serve over cauliflower rice, if desired.
- Stays good refrigerated in a sealed container for up to 4 days.
- Enjoy!
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