Low Calorie Green Curry Turkey Meatballs Recipe
Enjoy the dazzling flavors of Thai food any night of the week with this quick and easy healthy low calorie meatball recipe.
Servings: 11
Ingredients
- 2 pounds ground turkey
- 1/2 cup plain bread crumbs (gluten-free or regular)
- 1/4 cup cilantro, chopped (or use basil, if you prefer)
- 1/4 cup mint, chopped (optional)
- 1/2 cup zucchini, shredded (water squeezed out)
- 1 serrano or jalapeño pepper, diced (optional)
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground ginger
- 1 tablespoon green curry paste
- 1/2 lime, juiced
- 2 teaspoons fish sauce
- 1 egg, beaten
Instructions
- Preheat oven to 350F degrees. Line 2 baking sheets with parchment paper or lightly grease pans.
- Add ground turkey to a large mixing bowl. Add breadcrumbs, cilantro, mint, zucchini, garlic, cumin and ginger to bowl with turkey.
- In a separate small bowl add curry paste, lime juice, fish sauce and egg. Whisk until the egg is well beaten and mixture blended.
- Add curry paste mixture to the turkey bowl.
- Use your hands to gently fold all ingredients together until blended.
- Use a small cookie scoop or shape a tablespoon of turkey into meatballs.
- Place approximately 22 meatballs per prepared sheet pan.
- Cook for 15-20 minutes until meatballs are golden brown.
Notes
Serving size: 4 meatballs
WW Points: 5
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 5 PointsPlus (Old plan) Where the original recipe called for ground beef, I opted to substitute ground turkey to lower the fat and calories. To lighten things up a little more, I tossed in shredded zucchini and fresh lime juice. These cocktail size meatballs are extremely versatile and can be frozen and reheated. In our house we use them as a protein-packed quick and easy snack food. They can be warmed in the microwave for 30 seconds or even eaten cold. To make them Paleo and gluten-free, just replace the breadcrumbs with additional shredded zucchini.
(Must be logged into WW on a smartphone or tablet.) 4 SmartPoints (Green plan) 4 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 5 PointsPlus (Old plan) Where the original recipe called for ground beef, I opted to substitute ground turkey to lower the fat and calories. To lighten things up a little more, I tossed in shredded zucchini and fresh lime juice. These cocktail size meatballs are extremely versatile and can be frozen and reheated. In our house we use them as a protein-packed quick and easy snack food. They can be warmed in the microwave for 30 seconds or even eaten cold. To make them Paleo and gluten-free, just replace the breadcrumbs with additional shredded zucchini.
Nutrition
Serving: 4meatballs | Calories: 195kcal | Carbohydrates: 4.9g | Protein: 24g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 60mg | Sodium: 171mg | Potassium: 293mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 344IU | Vitamin C: 2mg | Calcium: 22mg | Iron: 1mg