Curried Turkey Meatballs with Roasted Veggies & Peanut Sauce

I found the basis for this recipe in a little magazine our grocery started sending out to regular customers, and reworked it to make it a little more heart-friendly. I cut back on the red curry paste (which is slightly high in sodium at 15%DV for 1 tsp) and noticed no difference in taste, and pretty drastically reworked the Peanut Sauce recipe because the one they published was so thick and gloopy, you couldn't even toss the vegetables in it.

Ingredients
serves 4-6

Turkey Meatballs
1 lb lean ground turkey
1 egg
1/3 cup oatmeal, ground
1 tsp Thai red curry paste
2 cloves garlic, minced
1 tbsp dried onion flakes
Freshly ground pepper, to taste

Roasted Vegetables
1 small head cauliflower, cut into florets
1 small head broccoli, cut into florets
2 medium sweet potatoes, spiralized
Olive oil, for drizzling

Peanut Sauce
3 tbsp creamy low-sodium peanut butter
1 tbsp honey
2-3 tbsp rice vinegar (depends on how thick you'd like your sauce)
2 tsp sesame oil
2-3 tsp Sriracha

Instructions
Preheat oven to 375. To make meatballs, place oatmeal in a food processor and pulse until it's fine-ish like a flour (it's okay if it has a few small pieces in it). In a large bowl, combine egg, oatmeal flour, curry paste, garlic, onion flakes, and pepper. Stir to combine, and then work in the ground turkey. Shape into golf ball size meatballs, and then transfer to a prepared baking sheet. Bake for 15-16 minutes.

While meatballs are baking, on a separate rimmed baking sheet, toss vegetables with olive oil until evenly coated. Bake at 375 for 20 minutes.

To make the Peanut Sauce, add ingredients to a small bowl, and whisk well to combine. Place roasted vegetables in a large bowl, add peanut sauce, and toss well to combine. Serve meatballs over vegetables.

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Asian Sweet Potato Noodles with Pork Meatballs

This has become a weekly staple in our house since I first made it this past summer. It has tons of flavor, texture, and can even be kid friendly! I make a small, separate batch of the sweet potato noodles for our kiddos without the spicy sauce, and steam them in the microwave instead of cooking on the stove. My son loooooves to eat his "curly noodles and meatballs", as he's dubbed it :)

And just a general warning on ground pork - make sure you check the Nutrition Facts, because they love to add tons of sodium to raw ground pork. I usually buy all our ground pork in bulk from a local butcher shop that adds zero sodium to their meat, but if I'm in a pinch and have to get it at a regular grocery store, I alway buy it from the small organic section of meat, because the organic pork usually has only 5-6% DV of sodium per serving, versus the non-organic kind that has anywhere from 20-40% DV of sodium per serving.

Ingredients
Pork Ginger Meatballs
1 pound ground pork
1 small yellow onion, diced
1 clove garlic, minced
1 tbsp minced fresh ginger (don't skip this ingredient if you aren't familiar with it - it really shines in this recipe!)
1/2 tsp red pepper flakes
3 tbsp Panko crumbs
3 tbsp fresh cilantro, minced

Sweet Potato Noodles
2 large sweet potatoes, peeled and spiraled into noodles (if you don't have a spiralizer, you can cut them into matchstick size pieces instead)
1 tbsp balsamic vinegar with a dash of garlic powder whisked in
3 tbsp sesame oil
1/4 cup rice wine vinegar
1 clove garlic, minced
1 tbsp Sriracha
3 green onions, thinly sliced
1/2 cup fresh cilantro, minced

Instructions
Preheat oven to 375 degrees. Prepare a rimmed baking sheet with aluminum foil.

In a large bowl combine all of the meatball ingredients, mixing the meat and everything else together well. Form the meat mixture into about 16 meatballs and place them evenly spaced on the prepared baking sheet.

Bake in the oven for 12-15 minutes.

While the meatballs are baking, whisk together the sauce ingredients and set aside.

In a large dry pan or skillet over medium-high heat, add the sweet potato noodles, tossing them with tongs as they start to soften. Cook for about 1 minute and then add the sauce to the noodles. Toss and cook for another minute or two until the noodles are just slightly softened and well coated with the sauce.

Dish the noodles into bowls and add a heap of fresh spinach or kale, and then top with a few meatballs.

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