Sunday, March 20, 2016

Skinny Thai Panang Meatballs

After a few weeks of computer and technical issues, I hope to be back to blogging more regularly!  My laptop's internal WIFI decided to break for the second time this year.  It's made it nearly impossible to keep posting.  That hasn't stopped me from working on some amazing recipes for all of you!  I have a number of fantastic recipes that I'll be posting this week.
This recipe was a perfect alternative to a Thai takeaway.  My husband spent a little time in Thailand during the year he lived in Austraila and came back with a fantastic Thai recipe book.  I have adapted this from that recipe book and hope you enjoy it!  Unlike some of the other Thai recipes, this recipe is a really creamy sweet and salty mild peanut sauce.  It's really fantastic served with some brown rice and fresh steamed vegetables for a complete low-calorie and healthy meal.

Skinny Thai Panang Meatballs
Servings: 6 ★ Size: 6 meatballs and 1/6 sauce ★ 
Smart Points: 6 ★ Points Plus: 6 ★ Calories: 252 ★ Total Fat: 13 g ★ Saturated Fat: 8 g ★ Protein: 22 g ★ 
Carbohydrates: 7 g ★ Fiber: 2 g ★ Sugars: 2 g ★ Sodium: 867 mg ★ Cholesterol: 68 mg

· 20 ounces (570 g) ground turkey, 93% lean
· 1 1/2 slices light whole grain bread, made into breadcrumbs
· 1 tablespoon cumin
· 1 teaspoon ginger
· 3 tablespoons Thai red curry paste
· 12 ounces (355 ml) coconut milk, light
· 2 tablespoons Thai fish sauce
· 4 tablespoons PB2, mixed with 2 tablespoons water
· 2 teaspoons brown sugar
· 6 teaspoons peanuts, chopped

1. Place the ground turkey, breadcrumbs, cumin, and ginger into a medium sized bowl and mix well.  Form the mixture into 1-inch meatballs.  You should get around 36 small meatballs.
2. Place the meatballs in a large frying pan that has been coated with non-stick spray.  Cook the meatballs for 10 minutes over a medium-high heat.  The meatballs should be fully cooked in the center.  If not, continue cooking for a few additional minutes. Push the meatballs to the side and add the Thai red curry paste.  Cook the paste for 2 minutes stirring constantly.
3. Add the coconut milk, fish sauce, PB2, and brown sugar to the meatballs and curry paste and stir well.  Turn the heat up to high and bring the sauce to a boil. Once boiling reduce the heat a simmer the sauce for 5-6 minutes to thicken.  Serve topped with a teaspoon of chopped peanuts on each portion. 
Perfect weeknight dinner that is ready in 30 minutes.

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