Turkey Meatball Vindaloo

Directions

• Preheat the broiler and line a baking sheet with foil. Combine the turkey, breadcrumbs, egg, ½ cup cilantro, grated onion, 2 tsp ginger and ½ tsp salt in a large bowl. Mix with your hands until just combined. Form into 20 meatballs (about 1 ½ inches each); transfer to the prepared baking sheet. Set aside.
• Heat the oil in a large skillet over medium-high heat. Add the chopped onion, bell pepper and a pinch of salt. Cook, stirring occasionally, until the vegetables are lightly browned and tender, about 5 minutes. Add the remaining 1 tsp ginger and the curry powder. Cook, stirring to coat, for 1 minute. Add the tomatoes, 1 ½ cups water and ¼ tsp salt; bring to a simmer. Reduce the heat to low and cook until slightly thickened, about 3-5 minutes.
• Meanwhile, broil the meatballs until lightly browned and just cooked through, about 5 minutes. Watch them carefully as things can burn very quickly under the broiler! Nestle the meatballs in the sauce. Cover and simmer on low for about 15-20 minutes. Stir in half of the remaining cilantro; season with salt. Serve the meatballs and sauce with the rice; top with the remaining cilantro. Enjoy!