Recipe:
For meatballs
1 lb lean ground turkey
1 tbsp thai fish sauce
1/2 cup chopped red onions
1 tbsp garlic powder
1 cup chopped spinach (plus extra for topping)
1 cup almond flour/meal
1 cage free egg
1 tbsp green curry paste

For Sauce:
1 can light coconut milk
1 tbsp virgin olive oil
1 tbsp green curry paste
2 tbsp organic peanut butter (or cashew butter)
Salt and pepper to taste
1/4 tsp paprika
1 tsp light brown sugar (optional)
1 tsp cornstarch + 2 tbsp water

Preheat oven to 375°F and line a baking sheet with parchment paper. Combine all turkey ingredients in a bowl. Roll mixture into palm size meatballs and place 2 inches apart on a baking sheet. Bake for 30 minutes and when ready, set aside and make your sauce. Heat olive oil in a saucepan, then add curry paste and cook for a couple minutes on medium high heat. Add remaining sauce ingredients, then stir and cook on medium low for 5 minutes with the top covered. Add the meatballs to the sauce and toss until the meatballs are fully coated. Garnish with spinach or herb of choice. Serve with side of choice.

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