THAI RED CURRY TURKEY MEATBALLS

Start cooking your white rice - do this however you know how, stovetop, microwave, instant pot, whatever. Put all of your meatball ingredients into a large bowl and mix together until combined. Make a bite sized ball and cook to taste test before cooking all of your meat. Roll your balls into golf ball size. Drizzle olive oil on the stove and set to medium heat, once hot place your balls and let them brown, you don’t need to fully cook them through here, just brown all of the sides and remove (they will finish cooking in the sauce). In the same pan once the meatballs are removed, add in red bell pepper, onions, and mushrooms. Let sauté until brown, stirring occasionally - about 6-7 mins. Add in your curry paste and tomato paste. Stir to coat your veggies. Add in your coconut milk, veggie broth, fish sauce, peanut butter, and garlic. Stir and bring to a LIGHT boil. Add your meatballs in and cover for 10 minutes. Turn heat off and let sit with lid on for 10 minutes to let sauce thicken. Top with more green onions, cilantro, and red pepper flakes. Serve over white rice. ENJOY!!!!