Thai Turkey Meatballs With Peanut Sauce - Can be made Vegan!

This meatball recipe is so full of flavor. It's a favorite in our house.  Since I made it the first time, it has stayed in the rotation and has been frequently requested.  I found the recipe on Pinterest.  It was posted by Jo Cooks.  Try this one, you will love it!
To make this dish you will need:

For Meatballs:

1 package ground turkey

4 green onions, chopped

¼ cup chopped cilantro

1 tablespoon fish sauce

1 tablespoon red curry paste

1 cup breadcrumbs

1 egg

salt and pepper to taste

For Peanut Sauce

1 tablespoon sesame oil

1 can (398 ml) coconut milk

1 tablespoon red curry paste

2 tablespoon peanut butter

salt and pepper to taste

1 tbsp brown sugar

pinch of chili flakes

1.)  Preheat oven to 375 F degrees. Place parchment paper over a baking sheet.

2.)  In a medium bowl, mix all the ingredients for the meatballs together. Form the meatballs into small 1 inch balls. Place meatballs on prepared baking sheet and bake for about 30 minutes or until done.

3.)  In the mean time you can make the sauce. Heat the oil in a medium sauce pan or skillet. Add the red curry paste and cook for a couple minutes. Add the remaining ingredients, stir and cook for about 5 minutes.

4.)  Add meatballs to sauce and toss so that the meatballs are fully coated. Garnish with parsley or cilantro.

For the Vegan Meatballs: 

Replace the Ground Turkey with 1 1/2 cup walnuts, 1/2 cup of breadcrumbs and 1/2 oats.  Replace the fish sauce with soy sauce and replace the egg with egg replacer.

5 Napkin Meatballs - inspired by 5 Napkin Burgers

There is a new chain restaurant called 5 Napkin Burgers.  There are locations in New York, Miami and Boston.  I saw one of their burgers and knew that I wanted to try to make a slimmed down version of it.  The results were worth the effort as it was fabulous.  I had mine without a roll.  My husband used a reduce calorie pita.  Eventually I am going to make a vegan version. 
To make this dish you will need: 

Meatballs

1 package of ground turkey

4 medium onions, chopped

3 sprigs of rosemary

1 large egg

¼ cup ground almonds

¼ cup ground Parmesan cheese

2 teaspoons fine grain sea salt, divided

1 teaspoon ground black pepper

Rosemary Aioli

1 cup Low fat mayonnaise

2 cloves garlic

2 sprigs fresh rosemary

1 tablespoon freshly squeezed lemon juice
1.)  To make caramelized onions: heat 2 tablespoons of olive oil in a large skillet over low heat. Add onion, rosemary and 1 teaspoon of salt. Cook, stirring every now and then, until onions are soft and golden brown, about 40 minutes.

2.)  In a bowl combine Parmesan, egg, caramelized onions, 1 teaspoon salt, and 1 teaspoon pepper. Add ground turkey and ground almond and mix gently. With dampened hands, form into 20 balls.

3.) Heat your grill to medium high and spray the grill with Pam.  Add meatballs, and cook, turning gently, until browned on all sides and cooked through, about 18 to 20 minutes.

Rosemary Aioli
1.)  Coarsely chop garlic and gather into a pile; sprinkle with a pinch of salt. Place flat side of knife blade on top of garlic, with sharp side of blade away from you; press down firmly while pulling knife toward you to create a paste.

2.)  Holding rosemary sprigs at their top, slide your fingers down it, to the bottom, to strip off the needles. Finely chop them.

3.)  Whisk mayo, garlic, rosemary and lemon in small bowl to blend.

Season to taste with salt and pepper. (The rosemary aioli can be used on steak, chicken or fish.  It tastes great on just about everything!)