Mini Curry Turkey Meatballs in Coconut-Ginger Sauce
An easy recipe for curry turkey meatballs cooked in decadent coconut cream with stir fried veggies. These meatballs are so simple and quick to make - they’re ready in under an hour. Stir in chopped cilantro and lime juice for a weeknight flavor boost.
For the Mini Meatballs
1(1.3 pound) package ground turkey
1teaspoonminced fresh ginger
1/2teaspooncrushed red pepper flakes
For the Curry
2largecarrots,sliced thin on the diagonal
1 tablespoonminced fresh ginger
1(15 ounce) cancoconut cream
For serving: rice, lime wedges, cilantro, hot sauce
In a large bowl, mix together the turkey, curry powder, ginger, red pepper flakes, salt, and pepper with clean hands until combined. Roll into teaspoon-size balls.Heat the olive oil in a large skillet over medium-high. Add the sliced onion and carrot and stir fry for 2-3 minutes, until tender-crisp. Add ginger and garlic and cook 1 minute more. Push to perimeter of pan and place the prepared meatballs in a single layer at the center of the pan. Brown, undisturbed, for 2-3 minutes. Add coconut cream and salt and stir to combine. Bring to a simmer. Reduce heat to low and cover. Simmer 20 minutes, until meatballs are cooked through. Stir in cilantro and lime juice. Serve over rice with lime wedges, chopped green onions, more cilantro, and hot sauce.