Thai Curry Meatballs

When I saw this recipe on instagram, I was inspired to make it that same day and it was delicious! The generous amount of spices that are included in the meatballs as well as the sauce make it very rich and flavorful. And you gotta love how it takes only about half an hour to make all in one pot!

The meatballs ready to be baked in the oven

The Final Dish

THAI CURRY MEATBALLS

1 pound ground turkey, chicken, or pork

3 scallions, thinly sliced, divided

1/3 cup almond flour/meal

1 large egg

3/4 teaspoon kosher salt

2 1/2 tablespoons curry powder, divided

1 1/2 teaspoons garlic powder, divided

1 1/4 teaspoon ground ginger, divided

1 tablespoon Whole30 compatible cooking oil

1 red bell pepper, thinly sliced

1 (14 ounce) can coconut milk

1 (14 ounce) can diced tomatoes, drained

1 tablespoon coconut aminos

Juice of 1 lime

1 teaspoon ground cumin

2 cups de-stemmed, roughly chopped kale

1 cup green peas (you can use frozen /the fresh bag of TJ's english peas were great)

Preheat oven to 450°F.

In a large bowl, combine ground meat, 1/4 cup thinly sliced scallions, 1/3 cup almond flour, 1 large egg, salt,

1 tbsp curry powder, 1/2 tsp garlic powder, and 1/2 tsp ground ginger. Create 10 meatballs and place on an

oiled ovenproof skillet, such as a cast iron. Add the thinly sliced bell pepper and a bit of oil.

Roast for 10 minutes.

Place on the stovetop and add coconut milk, drained tomatoes, 1 tablespoon coconut aminos, the juice of

1 lime, 1 teaspoon cumin, 1 teaspoon garlic powder, 3/4 teaspoon ground ginger, and 1 1/2 tablespoons curry

powder. Simmer for 10 to 15 minutes, until meatballs are cooked through.

Stir in the kale and simmer for 2 to 3 minutes until wilted. Add the green peas and simmer for another minute

or two, until bright green.

Garnish with scallions and serve over steamed rice or riced cauliflower. Yum!

source: adapted from caroline chambers

Turkey Lettuce Tacos

Turkey taco meat is the bomb- you can enjoy it at dinner in lettuce leaves or taco shells and then have it the next day for taco salads. We made lettuce tacos tonight and enjoyed them with avocado, black beans, a sprinkling of grated cheddar and Lundberg Rice Chips on the side for a little crunch. Delicious!

Turkey Taco Filling

1 tablespoon chili powder

2 teaspoons ground cumin

2 teaspoons onion powder

1 teaspoon kosher salt

1 teaspoon cornstarch

1 teaspoon garlic powder

1/2 teaspoon dried oregano

1/2 teaspoon paprika

1/2 teaspoon freshly ground black pepper

Dash of ground red pepper (optional)

Cooking spray

2 pounds ground turkey

3/4 cup water

Additional Ingredients for Tacos:

8  large butter lettuce leaves (or taco shells if you are a traditionalist!)

1 can black beans, drained

chopped tomato

chopped avocado

shredded cheddar

Preparation

1. Combine first 9 ingredients in a small bowl; add red pepper, if desired.

2. Heat a large skillet over medium-high. Coat pan with cooking spray. Add turkey; cook 5 minutes or until browned, stirring to crumble. Sprinkle with spice mixture; cook 1 minute or until fragrant, stirring constantly. Add 3/4 cup water; cook 4 minutes or until thickened and meat is done.

4. Fill lettuce leaves or taco shells evenly with the fillings you like!

Saucy Turkey Taco Filling

Most taco nights in our house include turkey meat seasoned with homemade taco seasoning and all the regular fixin's.. Tonight I tried to "sauce up the filling" a bit with a tasty result!  My husband and I enjoyed it on a bed of spinach with grated cheese and avocados and my kids put it in corn tortillas with cheese and shredded lettuce sprinkled on top. If you don't like beans, just leave 'em out.

Saucy Turkey Taco Filling

1/2 onion
2 tablespoons olive oil
2 garlic cloves
1 1/4 pounds ground turkey
1 15 ounce can drained and rinsed black beans (or kidney beans or pinto or none if you don't like beans)
1 1/2 teaspoons kosher salt
1/2 cup tomato sauce
1/2 cup chicken broth
1 1/2 tablespoons chili powder
1 teaspoon oregano
1/2 teaspoon cumin
2 teaspoons red wine vinegar

In large skillet, saute onion in olive oil sprinkled with 1/2 teaspoon salt until soft, about 5 minutes. Add turkey meat and garlic and saute until cooked through. Then add beans, tomato sauce, chicken broth,chili powder, oregano, cumin, red wine vinegar and rest of salt and simmer for about 5 minutes until thickened. Serve with crisp corn taco shells or on top of lettuce. Enjoy!

Turkey Black Bean Chili

This is - bar none- my absolute favorite chili recipe. Just turkey meat and black beans and perfect chili spices. Yum- yum!!! So simple to make and so, so delicious.

Joy's Favorite Turkey Black Bean Chili

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 pound ground turkey
3 (15 ounce) cans black beans, undrained
1 (28 ounce) can crushed tomatoes
2 tablespoons chili powder
1 tablespoon dried oregano
1 teaspoon cumin
1 tablespoon red wine vinegar

Heat the oil in a large heavy pot over medium heat; cook onion and garlic until onions are translucent. Add turkey and cook, stirring, until meat is brown. Stir in beans, tomatoes, chili powder, oregano, basil and vinegar. Reduce heat to low, cover and simmer 60 minutes or more, until flavors are well blended. Serve with pasta, rice or corn bread. Top with sour cream, green onions or chives, and/or shredded cheddar cheese.. Enoy!

Recipe from Allrecipes

Tweet

Easy Roast Turkey

Since my mom or Aunt usually host Thanksgiving dinner for our family, I have never roasted a turkey for this special day. Actually, the only turkeys I have ever roasted to date have been the four I made each year for Turkey Trot, the turkey lunch feast held at Palo Alto High School that feeds hundreds of students and benefits the Ecumenical Hunger Program. Each time I roasted one, my house smelled divine and the browned bird I delivered to my kids' school looked delicious, but we never got to taste it...

Even though Thanksgiving is in just a few days, I decided to roast a turkey for me (and my family, too).  I love that this recipe is so uncomplicated. I chose a rather small turkey for our family, so it ended up looking a bit "slight" and not so plump, but once carved, the meat was amazingly moist and delicious!

Easy Roast Turkey

Preheat oven to 325° Pull the neck and giblets out the cavity. Dry the turkey with paper towels, place breast side up in roasting pan, then brush with melted butter and sprinkle with salt and pepper. Fill the turkey with chopped onion and a sliced lemon. Pour 1 cup of broth in bottom of pan.

Tent with foil and roast for 2 hours (for a 10-12 pound turkey, add an extra 15 minutes per pound for larger birds). Remove the foil, baste with more melted butter and crank the oven to 425°. Roast for another hour or until the meat at the thigh registers 165°

Recipe from Food Network