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Thai turkey curry meatballs with sweet potato and veggie noodles
Thai turkey curry meatballs with sweet potato and veggie noodles, gluten and dairy free!
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Course:
dinner
Cuisine:
Modern Australian
Prep Time:
10
minutes
minutes
Cook Time:
25
minutes
minutes
Total Time:
35
minutes
minutes
Servings:
4
serves
Calories:
429
kcal
Author:
Kylie
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Ingredients
Meatballs
▢
500
grams
turkey mince
▢
1
tablespoon
thai red curry paste
▢
2
tsps
sesame oil
▢
2
tbsps
chopped coriander
▢
1.5
cups
chopped cabbage
Noodles and sauce
▢
1
zucchini
halved and chopped
▢
1
carrot
halved and chopped
▢
3
small sweet potatoes
turned into noodles
▢
270
mls coconut milk
▢
½
tablespoon
thai red curry paste
▢
coriander to serve
Instructions
Preheat oven to 200 degrees celsius.
Combine the mince, curry paste, chopped coriander, chopped cabbage and sesame oil in a large bowl.
With wet hands, roll teaspoon-fulls of the mixture into balls and place on a tray or in mini muffin holes.
Bake at 200 degrees for 20 minutes.
In a large frypan, add the curry paste and the zucchini and carrots.
Coat well in the curry paste.
Pour in the coconut milk and add the sweet potato noodles.
Cook for 4 minutes, or until well coated.
Add the meatballs and stir to coat in the sauce.
Garnish with extra coriander and serve immediately.
Nutritional Information
Serving:
1
chop
|
Calories:
429
kcal
|
Carbohydrates:
28.4
g
|
Protein:
32.3
g
|
Fat:
21.5
g
|
Saturated Fat:
12.3
g
|
Polyunsaturated Fat:
7.4
g
|
Cholesterol:
83.8
mg
|
Sodium:
372.7
mg
|
Fiber:
5
g
|
Sugar:
7.2
g
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