Paired with a Pale Ale
Ever since Zach and I moved to southern Wyoming, I have missed the modern conveniences of having a ton of restaurants to choose from for our weekly date nights. I miss the luxury of being able to have my choice of grocery stores, and I definitely don’t enjoy having to drive more than two hours to get to an Asian market. Living in the Denver metro area spoiled us to the core, and although we miss these conveniences we have learned to adapt.
Since moving to what I like to call “the middle of nowhere USA,” we have definitely started making our restaurant favorites at home. This is especially true with Asian-inspired dishes. Zach and I are obsessed with all thing Asian food related, and making it at home isn’t difficult! It’s actually quite easy, and I have this One Pan Turkey Zucchini Meatballs in Bangkok Peanut Sauce™ to prove it!
Things have gotten pretty busy for us lately, but one thing remains to be true, we both enjoy a homecooked meal. We especially enjoy a homecooked meal when it’s simple, delicious, and ready in under and hour. This is why this recipe is so special. Thanks to House of Tsang’s Bangkok Peanut Sauce™, we can have dinner on the table at a reasonable hour that doesn’t lack in flavor. This recipe is cooked in one pan, eliminating the mess, and leaving us more time enjoying each other’s company at the end of the day.
This one pan turkey zucchini meatballs recipe is everything I crave in a comforting weeknight meal. It is bursting with flavor from both the sauce and the meatballs. It is perfect served on a bed of rice, or all by themselves with a side salad. I have even gone as far as throwing them into a sub roll and doing an Asian take on a meatball sub. Any way you slice it, these meatballs are just perfect for anyone looking for a piece of comfort on a busy weeknight!
When it comes to Asian-inspired recipes, I tend to go a couple of different routes with beer pairings. I’ll go on a streak of only pairing with brown ales, but where peanut sauce and a tad of spiciness is concerned, I always think hoppier is better. That is why I love this recipe with a pale ale. A pale ale gives you that hoppy character without being overwhelming and palate-wrecking. A pale ale will really highlight the peanut flavor and tone down the spice from the crushed red pepper.
One Pan Turkey Zucchini Meatballs in Bangkok Peanut Sauce™
Head over to the House of Tsang recipe page for more inspiration using one of their super delicious sauces!
I hope you guys enjoy this recipe! It is one of our favorite new fall weeknight meals! It’s simple, delicious, and ready in 40 minutes!
Serves 4-6
Justine
10 minPrep Time
30 minCook Time
40 minTotal Time
Save Recipe
Ingredients
- 1/2 cup + 3 tablespoons coconut milk, divided
- 1 jar House of Tsang's Bankok Peanut Sauce™
- 1 1/2 pounds ground turkey
- 2 medium-sized zucchini, peeled, shredded and squeezed of any liquid
- 2 tablespoons finely chopped green onions
- 2 tablespoons panko bread crumbs
- 1 tablespoon soy sauce
- 1 teaspoon ginger paste or freshly grated ginger
- 1/2 teaspoon crushed red pepper
- 1 egg, whisked
- 2 tablespoons canola oil
- (Optional) Serve With: jasmine rice, chopped cilantro, sesame seeds
Instructions
- In a medium bowl, whisk together 1/2 cup of the coconut milk and the jar of House of Tsang's Bankok Peanut Sauce™. Set aside.
- In a large bowl, combine the ground turkey, zucchini, green onions, bread crumbs, remaining 3 tablespoons of coconut milk, soy sauce, ginger paste, crushed red pepper, and egg. Using clean hands of a heavy wooden spoon mix the ingredients together until fully incorporated.
- Line a large plate with parchment paper, and form the turkey mixture into either 8-10 equal-sized large meatballs or 16-18 smaller meatballs.
- Add the canola oil to a large, nonstick skillet over medium high heat. When the oil is hot, very carefully add the meatballs. Sear the meatballs on one side for about 3 minutes, or until brown. Flip the meatballs and sear on the other side until brown. Add the sauce so that the meatballs are mostly smothered, but are still exposed on top. Cover and reduce the heat to medium low. Cook the meatballs for 20-25 minutes or until fully cooked.
- Keep the meatballs warms on the stove until you are ready to serve. Serve the turkey zucchini meatballs over a bed of rice and topped with chopped cilantro and sesame seeds. Drizzle with additional House of Tsang's Bankok Peanut Sauce™ if desired. Enjoy!
