Thai Meatballs with Red Curry over Cauliflower Medley

It's that time of year where the comfort foods come back into rotation and the warmth of a saucy dish is perfect for a cool fall day.  I love this recipe, not only because you can add a ton of veggies, but also for the satisfying flavor. Yum! Let's get started!

Thai Meatballs with Red Curry

Meatballs:

2 lbs. ground turkey

1 medium zucchini grated and squeezed

1 T minced garlic

1 T minced ginger

1/4 cup chopped green onions and/or cilantro

1 tsp fish sauce

1-2 tsp Sriracha, chili paste or red curry paste (optional)

Salt/Pepper to taste

Red Curry Sauce:

1-2 tsp red curry paste (more if you like it spicy)

1 1/2 cups coconut milk

1 tsp fish sauce

3 T tomato paste

Squeeze of lime juice (optional)

Cauliflower Rice Medley:

Saute frozen cauliflower rice with onion, carrots, celery, or whatever veggies you have in your frig, also great with peppers and snap peas.

Combine turkey meatball ingredients and make into golf ball size meatballs.  Add to a hot pan, browning on the sides. Remove from pan and set aside. Add tomato paste and red curry, cook 1-2 minutes, then add remaining ingredients. Bring to a simmer, add meatballs and cook for 15 minutes while you make the cauliflower rice. Serve on meatballs and curry over cauliflower medley. Enjoy!