Thai Chili Coconut Smashed Turkey Patties
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Thai Chili Coconut Smashed Turkey Patties

Thai Chili Coconut Smashed Turkey Patties

with Zesty Rice, Roasted Green Beans & Peanuts

If you take a meatball and smash it flat before cooking, a little kitchen magic happens: All those jagged, craggy edges that form get extra crisp and caramelized when roasting in the oven. Coat those patties with a sweet and spicy Thai chili coconut pan sauce and serve over zesty rice along with tender green beans. Finish with a scattering of roasted peanuts and squeezes of lime, and you’ve taken the humble meatball into fiercely delicious territory!

Allergens:
Tree Nuts
Wheat
Peanuts
Milk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time40 minutes
Prep Time10 minutes
DifficultyEasy

Ingredients

serving amount

1 thumb

Ginger

1 unit

Lime

1 unit

Coconut Milk

(Contains Tree Nuts)

½ cup

Jasmine Rice

10 ounce

Ground Turkey

¼ cup

Panko Breadcrumbs

(Contains Wheat)

6 ounce

Green Beans

1 ounce

Sweet Thai Chili Sauce

½ ounce

Peanuts

(Contains Peanuts)

Not included in your delivery

Salt

Pepper

Sugar

Cooking Oil

Butter

(Contains Milk)

sideBannerName

Nutrition Values

/ per serving
Calories830 kcal
Fat44 g
Saturated Fat23 g
Carbohydrate70 g
Sugar14 g
Dietary Fiber4 g
Protein35 g
Cholesterol115 mg
Sodium740 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Zester
Small pot
Large Bowl
Baking Sheet
Large Pan

Instructions

Prep
1

• Adjust rack to top position (middle and top positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce. • Peel and mince or grate ginger. Zest and quarter lime. Trim green beans if necessary.

Cook Coconut Rice
2

• In a small pot, combine 1⁄2 cup water, 1⁄4 cup coconut milk (thoroughly shake in container before opening), 1 TBSP butter, 1⁄2 tsp sugar, and a big pinch of salt. (For 4 servings, use 1⁄2 cup coconut milk, 1 cup water, 2 TBSP butter, and 1 tsp sugar.) • Bring to a boil, then stir in rice and reduce to a simmer. Cover and cook until tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Form Meatballs
3

• While rice cooks, in a large bowl, combine pork*, panko, ginger, salt (we used 3⁄4 tsp; 1 1⁄2 tsp for 4 servings), and pepper. • Form into 10-12 (20-24 for 4 servings) 1 1⁄2-inch meatballs.

Swap in beef* or turkey* for pork.

Roast Patties & Green Beans
4

• Place meatballs on one side of a lightly oiled baking sheet. Using a lightly oiled spatula, smash meatballs to make 3⁄4-inch-thick patties. Toss green beans on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, divide between 2 sheets; roast patties on middle rack and green beans on top rack.) • Roast on top rack until patties are cooked through and green beans are browned and tender, 14-16 minutes.

Simmer Sauce
5

• When patties and green beans have 5 minutes left, in a large pan, combine chili sauce with remaining coconut milk over medium-high heat. Bring to a simmer and cook until reduced by about half, 2-3 minutes. • Turn off heat. Stir in a squeeze of lime juice to taste.

Finish & Serve
6

• Fluff rice with a fork; stir in lime zest and season with salt and pepper. • Add patties to pan with coconut chili sauce; toss to coat. • Divide rice between bowls; top with patties and green beans. Spoon any remaining sauce over patties. Sprinkle with peanuts. Serve with any remaining lime wedges on the side.

Ground Turkey is fully cooked when internal temperature reaches 165°.