Coconut Curry Turkey Meatballs

Just the perfect dinner when you’re looking for something relatively heathy and so comforting, and it can be made in under 45 minutes, and in one pot. Made with ground turkey meatballs, lots of warm spices in the curry, creamy coconut milk, a little soy sauce and lots of garlic and ginger, making it so fragrant. I love making homemade naan and basmati rice to go along with it to soak up all the extra sauce. Then a little mango salsa to brighten it all up!

Ingredients

• 1 lb. ground turkey
• 1 small shallot, peeled and diced
• 2 tbsp. ginger, peeled and minced
• 5-6 garlic cloves, peeled and minced
• 4 tbsp. soy sauce
• 1 tbsp. yellow curry powder
• 3 tbsp. red curry paste
• 1 cup chicken stock
• 2 cups full fat coconut milk
• salt and black pepper
• 2 cups cooked basmati rice
• homemade naan
• mango salsa for garnish (recipe follows)

Mango Salsa

• 1 cup mango, diced
• 1 tbsp. jalapeño, small diced
• 1 garlic clove, peeled minced
• 1 tbsp. scallions, sliced
• 1/2 cup tomato, diced
• 2 tbsp. olive oil
• 1 tbsp. cilantro, chopped
• 1 tbsp lime juice

Directions

Starting with the meatballs, in a large bowl combine together the ground turkey, 1/2 the minced shallot, 1 tbsp. ginger, 3 minced garlic cloves, 1 tbsp. soy sauce, salt and black pepper. Place a little oil on your hands and roll the mixture into 1 tbsp. size meatballs, place on a rimmed baking pan and set aside.

In a large skillet with a little neutral oil start to sear the meatballs. Cook for a couple minutes on each side just until golden brown. 4-5 minutes turning only 2-3 times. Remove and place on a plate.

In the same skillet, add the reming shallot, garlic, ginger. Cook until fragrant. Then add in the remains 3 tbsp. soy sauce, curry powder and curry paste. Cooking over medium low heat, stirring constantly. Then add in the chicken stock scraping the bottom of the pan. Bring to a simmer and add in the coconut milk, along with the meatballs to finish any cooking. Let it simmer for about 15 minutes. Stirring occasionally until the sauce starts to thicken. Season with salt and black pepper to taste.

Meanwhile cook the rice and naan.

For the mango salsa, in a small bowl combine the mango, jalapeño, scallions, garlic, tomato, olive oil, cilantro and lime juice. Mix it all together.

In individual serving bowls divide the rice and ladle the curry sauce along with the meatballs. Top with the mango salsa and serve with the warm naan. Enjoy!!