Okay, so I have a thing for turkey meatballs. I love them. I like to experiment with them and try them for all different cuisines: sweet and sour turkey meatballs, spinach and feta meatballs stuffed inside a pita (even better with tzatziki sauce), classic Italian.
But for a while, I’ve been dreaming up a recipe for curry turkey meatballs. This one took a couple tries with some not-so-great results, but the final product came out awesome. The sauce is creamy and flavorful with bursts of lime juice, and served with some brown rice and some veggies soak up the extra sauce I’m one happy camper.
I went bowl style with mine tonight (I’m really loving the whole food bowl thing), but feel free to serve as you please.
Curry Turkey Meatballs
Serves: 4 (6 meatballs per serving)
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
For the meatballs:
16 oz lean or extra lean ground turkey
1/4 yellow onion, diced small
1/2 medium bell pepper, diced small (I used yellow, feel free to use orange or red as well)
1 egg, lightly beaten
1 cup panko
1 teaspoon salt
1 teaspoon curry powder
For the sauce:
1 can coconut milk (I used lite)
2 tablespoons curry powder
2-3 tablespoons lime juice or one juiced lime
1/2 teaspoon salt
1/4 teaspoon pepper
Preheat open to 450° Fahrenheit.
Cover a large sheet pan/cookie sheet with foil and spray with nonstick spray.
In a large bowl, combine all ingredients for the meatballs. Mix together using your hands until just combined, be careful not to overmix.
Form mixture into 24 equal sized balls and space them evenly on the prepared pan.
Cook 20 minutes, flipping meatballs once halfway through.
When the meatballs have five minutes left, pour coconut milk into a large skillet. Add 2 tablespoons curry powder and mix in with a whisk. Bring to a boil, then turn down to medium heat. The coconut milk mixture will look foamy and bubbly.
When meatballs are done cooking, add them to the coconut milk mixture. Add lime juice, salt, and pepper. Let the meatballs simmer in sauce for 5 minutes.