Thai Basil Meatballs

Thai Basil Meatballs and Roasted Asian Sprouts

These meaty treats are adapted from Health Bent. I used ground turkey because I'm trying to reduce our consumption of red meat. It's more an experiment than a political statement. These two pounds of meat made a lot of meatballs, more than my 5 person family could eat. It made lunch for tomorrow too. I served it with Roasted Asian Brussel Sprouts to round out the meal.

Here's what you need:

• 4 cloves garlic, minced 
• 2 lbs ground lean ground turkey 
• 1/2 C coconut flour 
• 2 eggs 
• 1/2 red pepper, diced 
• 1/4 C wheat-free soy sauce or coconut aminos 
• 1 t fish sauce 
• 1 t sriracha, chile sauce or hot sauce 
• 1 handful fresh basil leaves, chopped (I use Thai basil) 
• 1 lime, zested 
• salt

Here's what you do:

1. Preheat your oven 350ºF. 
2. In a large bowl, whisk together all ingredients except the turkey. 
3. Add the turkey and mix well, making sure everything is thoroughly combined. 
4. Portion out the mixture, using a spoon or a scoop or whatever.
5. Place the meatballs on a foil with cooking spray or onto a parchment lined baking sheet. 
6. Pop in the oven until cooked through, about 20 minutes. I finished off the last 5 minutes under the broiler for that toasty look. Cut one open before you turn off the oven and check for done-ness. My times are for a convection oven.

These are nice with a home made peanut sauce too, or even a store bought sauce if that floats your boat.