Thai Tomato Basil Turkey

One of my favorite dishes at Thai restaurants is the Mint Leaf Chicken. Flavorful ground meat, fried egg with runny yolks, and rice to sop it all up. Heaven on a plate.

This version has tomato paste in it just because I love tomato-y foods. If you omit that, its pretty close to the Mint Leaf Chicken dish you order at restaurants. Super easy to make (all in one pan, even the fried egg if you give it a quick wipe before frying) and faster than going out.

Ingredients

• 1.25 lb ground lean turkey
• 4 cloves garlic, minced
• 3 shallots, diced small
• 6 kaffir lime leaves
• 1/2 tsp crushed red pepper
• juice from 1/2 a lime
• 1/4 medium yellow onion, about 1″ strips
• 1/2 red bell pepper, about 1″ strips
• 2 tsp soy sauce
• 3 tbsp tomato paste (or ketchup)
• 1 1/2 tbsp fish sauce
• 1 c fresh Thai basil, whole leaves

In an oiled pan over medium heat, add garlic and cook till fragrant, about 1-2 mins.

Add shallots, cook for another 2-3 mins.

Add kaffir lime leaves and crushed red pepper, cook for about 1 min, making sure to squish the leaves as you move it around in the pan.

Turn the heat up to medium high or high, depending on your stoves heat. I used high, you could really hear it sizzle and pop.

Add the turkey, break up and cook until no longer pink and it is in small crumbles.

Add lime juice, onions, peppers, soy sauce, and tomato paste. Stir to mix well.

Add fish sauce and basil leaves, stir to incorporate.

Serve with a fried egg on top (with runny yolks of course) and some quinoa, rice, or whatever you like on the side.

Also super yummy if you serve it with raw whole cabbage leaves (like lettuce wraps), little green eggplants, or cucumber slices as Hors d’oeuvres!

Turkey Quinoa Meatballs with Mashed Potatoes and Cheesy Pasta

Nothing says comfort like meatloaf, especially the ones with a thick slather of tomato sauce. Seems like not many people are that into it lately. I love how versatile it is, you can add really any spices, meats, and veggies to suit your taste.

Originally I planned to make a turkey and quinoa meatloaf, but figured meatballs are way more fun and easier for little hands. My son’s, not mine. Haha.

Also a note to myself for next time and to whoever might try to make these recipes….it makes a ton. I ended up with like 8 cups of pasta, a huge bucket of potatoes (more like 8-9 cups, but just seemed like sooo much more at the time), and 24 1.5″ to 2″ meatballs. You end up with about a cup of sauce, which is enough to spread over all the meatballs and have it drip all over the potatoes. Yummm…..

Turkey Quinoa Meatballs

Ingredients

• 1 1/4 lb ground lean turkey
• 3/4 c cooked quinoa
• 1/2 c shredded carrot
• 2 lg eggs, lightly beaten
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 c fresh basil, cut into thin strips (or 1/2 to 1 tsp dried basil, depending on your preference.)
• 1/4 tsp pepper
• 1 c Italian breadcrumbs
• 2/3 c ketchup
• 4 tsp brown sugar
• 2 tsp Dijon mustard
• 4 tsp tomato paste
• 2 tsp Worcestershire sauce

Fluff/loosen the turkey with a fork.

Add all ingredients from the quinoa to the pepper, mix well, but don’t compress mixture.

Add breadcrumbs and mix to incorporate.

Shape mixture into 24 balls. Each are about 1.5-2 inches.

Place on parchment lined baking sheet.

Prepare glaze: mix ketchup, brown sugar, mustard, tomato paste, and Worcestershire together.

Brush or pour tomato sauce over meatballs.

Bake for 40 mins.

Mashed Red Potatoes

Ingredients

• 3 lbs red potatoes, unpeeled and cubed into 1 – 1.5 inch pieces
• 2 tsp salt
• 1 c milk
• 1/4 lb unsalted butter
• 1 c sour cream (1/2 c would be good, but my husband loves sour cream, so it became a whole cup)
• 1/2 tsp pepper

Boil potatoes until soft, about 15 mins.

Drain and transfer to a large mixing bowl and mash with fork to desired consistency.

Heat milk and butter in a small saucepan until butter is melted.

Mix in the milk mixture.

Fold in sour cream, salt and pepper.

Cheesy Stove Top Pasta (adapted from Evil Shenanigans)

Ingredients

• 16 oz macaroni, or any small pasta
• 1 tbsp butter
• 1 c milk
• 1 1/2 c freshly grated cheddar cheese
• 1 egg, beaten
• 1 teaspoon Dijon mustard
• 1/4 teaspoon red pepper
• 1 tsp sriracha sauce
• 1/4 tsp pepper

Boil the pasta according to package directions

Drain and pour back into the cooking pot.

Over medium-low heat, add the butter and stir until melted.

Mix the egg, milk, and spices and pour over the pasta.

Stir until it begins to thicken, about three to five minutes.

Remove the pan from the heat then add the cheese.

Mix well so cheese melts.