Ingredients
Units
Scale
Turkey Meatballs
- 1 lb ground turkey
- 2 eggs
- 1/4 cup almond flour
- 1/4 cup parmesan cheese
- 1 tsp red pepper flakes
- 1 tbsp nutritional yeast
- 2 tsp minced onion seasoning
- 1 tsp cumin
- salt and pepper to season
Coconut Curry Sauce
- 3 tbsp olive oil
- 6 cloves garlic (minced)
- 1 yellow onion (chopped)
- 1 tbsp fresh ginger (grated)
- 1 can coconut milk
- 1/2 6 oz can tomato paste
- 1/3 cup vegetable broth
- 1/2 cup greek yogurt
- 1 tbsp garam masala
- 1 1/2 tsp cumin
- 1 tsp paprika
- 1 tsp tumeric
- 1 cup kale (finely chopped)
Instructions
Turkey Meatballs
- Start by making your meat balls then move on to making your curry sauce.
- Preheat oven to 425°F, In a medium size bowl mix eggs, almond flour, cheese and seasonings together.
- Add turkey and mix in the egg mixture with your hands until combined. Form into 12-14 even- sized meat balls. Place on a parchment paper lined baking sheet. Cook 22-25 minute until reaches internal temperature of 165°F.
Coconut Curry Sauce
- In a large cast iron skillet over medium, high heat, add olive oil and chopped onion. Cook onion until it starts to soften.
- When the onion is softened, add in minced garlic, ginger and spices. Stir to coat onion in spices and cook for a couple minutes until fragrant.
- Add coconut milk, broth, tomato paste and mix around. Making sure to scrape the bottom of the pan to remove any brown bits.
- Reduce heat to cook until simmering and bubbling. Add in cooked meatballs and stir to coat. Cook for a couple more minutes and serve. We recommend serving with rice and topped with cilantro and pomegranate seeds.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: dinner, Main Course
- Cuisine: healthy dinner, Indian