Turkey Meatballs in a creamy red curry sauce

Meatballs

2 lbs	ground turkey
1/3 cup	finely chopped fresh basil
4	garlic cloves, minced
2	green onions, finely chopped
2 tbsp	fish sauce (such as nam pla or nuoc nam)
1 tsp	red curry paste (preferably Mae Ploy brand)
2 tbsp	coconut sugar
1 tbsp	cornstarch or arrowroot
2 tsp	coarse kosher salt
2 tbsp	avocado oil

Curry Sauce

3/4 cup	onions, finely diced
4	garlic cloves, minced
1/4 cup	Thai red curry paste (preferably Mae Ploy brand)
2	14 oz cans coconut cream
3 tbsp	lime juice
1 tbsp	fish sauce
1 tbsp	coconut sugar
1 tsp	sea salt (optional)
1/2 cup	fresh basil, thinly sliced (optional)
1/2 cup	cilantro leaves, (optional)
	chili flakes, (optional)

Method

1. To make the meatballs, mix all ingredients (leave out oil) together until fully incorporated. If available use a stand mixer set on medium speed with the flat beater attachment. Heat oil in a large skillet or frying pan over medium heat. Using a cookie scoop or tablespoon scoop meatballs out in 2 inch portions. Gently roll and place in the oil. Brown the meatballs in batches of 10 on all sides, but do not cook all the way through. Place meatballs on a plate and set aside.
2. To make the curry sauce, drain off all but 1 tbsp oil from the pan. Add the onions and sauté until soft, about 5 minutes. Add garlic and sauté 2 minutes longer. Add the curry paste and break it up as much as possible. Add the coconut cream and stir or whisk until paste and cream are fully incorporated and sauce is smooth. When sauce is smooth, add the lime juice, fish sauce, sugar and salt if using. Bring to a boil and add all the meatballs back into the curry sauce. Turn heat to a simmer, cover the pan with a lid. Simmer meatballs for 20 minutes until the sauce has thickened and the meatballs are cooked through the center. Add fresh basil and stir to combine.
3. Serve over your choice of rice or roasted veggies, with cilantro and crushed red pepper flakes for additional heat.  (my fave is a baked sweet potato)