Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Turkey Meatballs in Tomato Ginger Curry
Getting reviews...
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 530 calorie
- Total Fat
- 20 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 145 milligrams
- Sodium
- 680 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 4 grams
- Protein
- 35 grams
- Sugar
- 6 grams
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 530 calorie
- Total Fat
- 20 grams
- Saturated Fat
- 5 grams
- Cholesterol
- 145 milligrams
- Sodium
- 680 milligrams
- Carbohydrates
- 52 grams
- Dietary Fiber
- 4 grams
- Protein
- 35 grams
- Sugar
- 6 grams
Ingredients
Directions
- Preheat the broiler and line a baking sheet with foil. Combine the turkey, breadcrumbs, egg, 1/2 cup cilantro, grated onion, 2 teaspoons ginger and 1/2 teaspoon salt in a large bowl. Mix with your hands until just combined. Form into 20 meatballs (about 1 1/2 inches each); transfer to the prepared baking sheet. Set aside.
- Heat the olive 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 teaspoon ginger and the curry powder. Cook, stirring to coat, 1 minute. Add the tomatoes, 1 1/2 cups water and 1/4 teaspoon salt; bring to a simmer. Reduce the heat to low and cook until slightly thickened, about 3 minutes.
- Meanwhile, broil the meatballs until lightly browned and just cooked through, about 5 minutes. Nestle the meatballs in the sauce. Cover and cook until the sauce is thickened, 7 minutes. Stir in half of the remaining cilantro; season with salt. Serve the meatballs and sauce with the rice; top with the remaining cilantro.
