Thai-Style Turkey Meatballs

In a large bowl, combine the turkey breast, gluten-free oats, carrots, egg, coconut milk, fish sauce, garlic, green onions, Thai basil, fresh ginger, curry pastes, curry powder, red pepper flake and black pepper. Mix with a heavy wooden spoon or for best results use your (clean) hands.

Line a large rimmed baking sheet with parchment paper. Roll the turkey breast mixture into tablespoon-sized balls, and place them on the baking sheet.

In a saucepan, combine the ingredients for the sauce over low heat. Whisk to combine and let it warm slowly.

In a large saute pan (use one with a lid because you’ll need it in a moment), heat the olive oil over medium-high heat. Add the meatballs, and brown on all sides (about 5-6 minutes). Lower the heat to medium low and add the sauce to the pan. Cover the pan and let the meatballs cook for 20-25 minutes, or until they are cooked through.

Remove from heat and garnish with cilantro. Enjoy!

Note: For a paleo-friendly version, substitute the oats for another egg or more carrots. A tablespoon or two of almond flour will also help to hold the meatballs together.