Ground Turkey Recipe:
Turkey Meatball Korma

This is a tasty ground turkey recipe, healthy and very simple to make.

It comes from a cookbook called Fan Fare! Best of Bridge Cookbook: Brand-New Volume, Brand-New Recipes.

You just know if it comes from a Best of Bridge cookbook, it's probably fabulous.

The Best of Bridge series of cookbooks is known for tried and true delicious recipes and this is one of them.

This ground turkey recipe turns lean turkey protein into tasty meatballs, then cooks them in a mildly spiced, creamy coconut sauce.

Absolutely fantastic.

All you have to do is boil some basmati rice and dinner is on the table.

Turkey Meatball Korma

1/4 cup (60 mL) dry bread crumbs or cracker crumbs
3 tablespoons (45 mL) chopped fresh cilantro, divided
1/4 teaspoon (1 mL) grated gingerroot
Salt
1 egg, lightly beaten
2 - 3 tablespoons (30 - 40 mL) mild or medium Indian curry paste, divided
1 pound (500 g) lean or extra-lean ground turkey
1 tablespoon (15 mL) vegetable oil
1 cup (250 mL) finely chopped onion
Cold water
1 cup (250 mL) coconut milk
1/2 to 1 cup (125 to 250 mL) reduced-sodium chicken broth or homemade vegetable stock
1/2 teaspoon (2 mL) granulated sugar
16 sugar snap peas, trimmed and cut in half diagonally
12 cherry tomatoes, cut in half
Toasted almonds and/or toasted unsweetened shredded coconut

In a large bowl, combine the bread crumbs, 1 tablespoon of the cilantro, the ginger, 1/4 teaspoon of the salt, the egg and 1 tablespoon of the curry paste. Let it stand for 5 minutes. Add ground turkey and, using clean hands, mix thoroughly. Scoop tablespoonfuls of the meat mixture and shape into about 20 meatballs.

In a large nonstick skillet, heat oil over medium-high heat. Cook meatballs, in two batches if necessary, turning frequently, for 5 to 7 minutes or until meatballs are browned all over but still slightly pink inside. (They will finish cooking in the sauce.)

Transfer the meatballs to a plate. Reduce the heat to medium. Add the onion to the pan and sauté for about 5 minutes or until softened. If the onion starts to stick, add 1 to 2 tablespoons of cold water. Add the remaining curry paste to taste and 1 tablespoon of cold water. Cook, stirring, for 1 minute. Whisk in the coconut milk, 1/2 cup of broth and the sugar until the curry paste has dissolved. Return the meatballs to the pan and bring them to a boil.

Reduce the heat and simmer, turning the meatballs occasionally, for about 10 minutes or until the meatballs are no longer pink inside and the sauce is slightly thickened. If you want you can add more broth. (If you remove the skillet from the heat to answer the phone, the meatballs will absorb quite a bit of the sauce while you're gone!) Taste and adjust the seasoning with salt, if desired. Add the peas, tomatoes and the remaining cilantro. Simmer for 2 minutes.

Garnish this delicious ground turkey recipe with almonds and/or coconut.

Serve with steamed white or brown basmati rice, with hot pepper jelly on the side.

• If you use a salt-free stock or broth, you may want to add more salt.

Serves 4.