Vietnamese Meatballs

Vietnamese Meatballs

Makes 48 small meatballs

  • 1 medium zucchini, shredded (about 1 cup)
  • 2 pounds of lean ground turkey
  • 1 cup green onion, chopped (tops only)
  • 1 tsp garlic
  • 1 tsp each of ground cardamom, ginger, and turmeric
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce

Preheat oven to 350.

Start by shredding the zucchini and extracting the water out using cheesecloth or paper towels. If using paper towels, lay the shredded zucchini onto a baking pan and press with the paper towels or very clean cloth.
Place all of the ingredients into a bowl and mix well. Using a 1/2 ounce scoop, place balls of the mixture onto a baking sheet or sheets. Bake for 20 minutes and either serve immediately with the sauce or freeze what you don’t use.

Spicy Red Pepper and Tomato Coulis

Makes About 3 Cups

  • 3 red peppers, halved with seeds and whites removed
  • 2 tomatoes, cut into very thick slices
  • 1 pint of veggie broth
  • 1/4 cup cilantro
  • 1 teaspoon garlic
  • 1 teaspoon sriracha
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Preheat oven to 350 degrees. 

Lightly grease a baking pan, place the peppers and tomatoes on the pan, and roast for 20 – 25 minutes.

Remove and put immediately into a blender. Add the veggie broth and then the rest of the ingredients. Blend until smooth.

Serve with the meatballs or you can also use this on top of meats and fish. This baby is very versatile.