Thai Turkey Meatballs with Coconut Curry Sauce

1 lb turkey, ground
1 carrot shredded
2 tsp. lemon grass, soft part only, chopped
1 red or green chili diced
1 bunch scallions, sautéed in a bit of coconut oil
1 small handful cilantro, chopped
1 small handful basil, chopped

Ingredients for sauce:
2 sticks of lemongrass, sliced
2 cloves of garlic, peeled and roughly chopped
1 small handful of fresh basil leaves
Juice of ½ lime
1 cm. thick slice of ginger
1 handful of coriander leaf
1 cup full-fat coconut milk (Arroy-D)

Directions for sauce:
Combine all ingredients into a food processor. Cut the stalks off the coriander leaves and add the stalks into the food processor, save the leaves for later. Mix together until a citrus-smelling, green paste is formed. Set aside.

Combine all ingredients and roll into 1-1.5 inch balls, transfer to parchment lined baking sheet and bake at 400°F for 20-25 minutes.