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 going to be 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. If you are using this as a diabetic recipe (and this recipe is great for those with diabetes), just serve it with a bit of rice and fill the plate with vegetables.
Turkey Meatball Korma
Ingredients
- 1/4 cup dry bread crumbs, or cracker crumbs
- 3 tablespoons cilantro, chopped fresh, divided
- 1/4 teaspoon gingerroot, grated
- Salt
- 1 egg, lightly beaten
- 2 - 3 tablespoons curry paste, mild or medium, divided
- 1 pound ground turkey, lean or extra-lean
- 1 tablespoon vegetable oil
- 1 cup onion, finely chopped
- Cold water
- 1 cup coconut milk
- 1/2 to 1 cup reduced-sodium chicken broth, or homemade vegetable stock
- 1/2 teaspoon 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
Instructions
- 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.
Nutrition
Tips:
- If you use a salt-free stock or broth, you may want to add more salt.
- You can replace the ground turkey with either ground chicken or with ground beef. The chicken and turkey are both leaner proteins than the beef.
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