- 1 lb ground turkey
- 1 Tbsp freshly grated ginger
- 2 green onions, minced
- 1 tsp ground turmeric
- 1 Tbsp soy sauce
- 1 Tbsp fish sauce
- 1 Tbsp fresh lime juice
- 2-3 Tbsp vegetable oil
- 1/2 cup sliced onions
- 2 cloves garlic
- 2 Tbsp minced lemongrass
- 1 red chile pepper, minced (optional)
- 1 (13.5-oz) can unsweetened coconut milk
- 1/4 cup water
- 2 cups small broccoli florets
- 1 lb zucchini noodles
- 1/4 cup roughly chopped fresh cilantro
- 1 lime, cut into wedges
To make the meatballs, in a large bowl, combine all ingredients. Wet your hands and form meatballs the size of a golf ball.
In a 4-quart Dutch oven over medium-high heat, add oil. Add meatballs and cook them for 1 minute on each side, until they are all nicely browned. When they are about halfway done browning, make some space in center of pan and add onions, garlic, lemongrass, and optional red chile. Continue to cook mixture for 1-2 minutes, then move meatballs back into center of pan and add coconut milk and water. Cover pan and simmer for about 5 more minutes before adding broccoli. Within a few minutes broccoli should be tender and coconut milk reduced and starting to thicken. Carefully fold in zucchini noodles and allow them to cook in liquid. Cook them just until the zucchini is tender. Salt to taste.
Serve with a garnish of cilantro and a squeeze of lime.