Sheet Pan Coconut Curry Meatballs

Preheat the oven to 200°C and line a baking paper on baking tray. Set aside.

In a large mixing bowl combine the turkey, pork, coconut flour, spring onion, garlic, Asian coriander, ginger, gluten free soy sauce, egg, salt and pepper. Mix well.

Use a small scoop to measure out the meat mixture and form it into 12 portions. At this point the meatballs can be frozen and saved for another day or proceed with instructions below.

Arrange the desired amount of meatballs on the prepared baking tray about 2cm apart. Bake for 20 minutes. (Add 5 more minutes to the bake time if cooking from frozen.)

While the meatballs are baking, prepare the Taylor Farms Coconut Curry Stir Fry Kit per the instructions on the bag, reserving the curry sauce aside.

In a separate small saucepan, heat the coconut curry sauce until simmering. Toss half of the warmed sauce with the cooked vegetables from the Taylor Farms Coconut Curry Stir Fry Kit and toss the other half of the sauce with the prepared meatballs.

Arrange the desired amount of meatballs on top of cooked jasmine rice and vegetables then sprinkle with the toasted coconut from the Coconut Curry Stir Fry Kit