This recipe is from the May 2016 issue of Food Network Magazine. We found this to be really tasty – a nice Indian-flavored twist on a meatball dish.
Servings: 4 servings
- 1 ¼ pounds ground turkey
- ¼ cup breadcrumbs
- 1 egg
- ¾ cup cilantro fresh, chopped
- 1 onion ¼ of it grated, ¾ of it chopped
- 1 TBS grated ginger divided
- salt to taste
- 2 TBS oil
- 1 red bell pepper chopped
- 2 ½ tsp curry powder
- ¼ tsp cayenne
- 1 can diced tomatoes (15-ounce can)
- 3 cups white rice cooked
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!
Calories: 457kcal | Carbohydrates: 47g | Protein: 41g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 119mg | Sodium: 584mg | Potassium: 822mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1414IU | Vitamin C: 51mg | Calcium: 83mg | Iron: 5mg