This really was amazingly delicious! I had it over rice, but it almost had a stroganoff sense to it that had me thinking put it over rice noodles! Next time for sure! This is based on a recipe from an Atkins site that called for cream. I thought it would come out great with coconut milk, and wow did it ever. I made several changes, so what follows is my version. I am classifying this as low carb although the carb content on different cans of coconut milk seems to vary widely, so read labels if that is a concern for you!
1 pound ground turkey
1 egg
1 teaspoon dry minced onion
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped, 4 ounces
6 ounces fresh mushrooms, chopped, about 8 medium
1 stalk celery, chopped fine
1 TB canola oil or sesame oil
14 ounce bag frozen stir-fry vegetable mixture, thawed and drained *
1/2 cup chicken broth
1 can coconut milk
1 garlic clove, minced
2 tablespoons soy sauce
1 ts dried basil
Salt and pepper, to taste
Place first six ingredients in a medium bowl and mix with your hands until well blended and the egg no longer feels slimy. The original recipe said to roll into meatballs, but I found the mixture to be too sticky. I kindof just fiddled them with my fingertips into somewhat ballish shapes, and that worked out fine. Place on a large foil-lined and greased baking sheet. Bake at 375º 10-15 minutes or until firm and lightly browned.
In a large nonstick skillet, sauté the onion, mushrooms and celery over medium heat until very tender. Add the remaining ingredients except the meatballs and vegetable mixture. Bring to a simmer over medium-high heat, stirring frequently. Adjust the seasoning as needed then add the meatballs and vegetables. Bring back to a simmer and cook over low heat, uncovered, 20 minutes or until the vegetables are cooked to your liking.
* I used a mixture of broccoli, cauliflower and carrots. Really, any veggies would do, or even better, use fresh!
1 pound ground turkey
1 egg
1 teaspoon dry minced onion
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1 medium onion, chopped, 4 ounces
6 ounces fresh mushrooms, chopped, about 8 medium
1 stalk celery, chopped fine
1 TB canola oil or sesame oil
14 ounce bag frozen stir-fry vegetable mixture, thawed and drained *
1/2 cup chicken broth
1 can coconut milk
1 garlic clove, minced
2 tablespoons soy sauce
1 ts dried basil
Salt and pepper, to taste
Place first six ingredients in a medium bowl and mix with your hands until well blended and the egg no longer feels slimy. The original recipe said to roll into meatballs, but I found the mixture to be too sticky. I kindof just fiddled them with my fingertips into somewhat ballish shapes, and that worked out fine. Place on a large foil-lined and greased baking sheet. Bake at 375º 10-15 minutes or until firm and lightly browned.
In a large nonstick skillet, sauté the onion, mushrooms and celery over medium heat until very tender. Add the remaining ingredients except the meatballs and vegetable mixture. Bring to a simmer over medium-high heat, stirring frequently. Adjust the seasoning as needed then add the meatballs and vegetables. Bring back to a simmer and cook over low heat, uncovered, 20 minutes or until the vegetables are cooked to your liking.
* I used a mixture of broccoli, cauliflower and carrots. Really, any veggies would do, or even better, use fresh!
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