Thai Coconut Curry Turkey Meatballs
Spinach Rice
Ingredients
- 1½ lb ground turkey
- 2 tsp curry powder
- 1½ tsp dried basil
- 2 tsp ground ginger, divided
- ¾ cup panko breadcrumbs
- 1 large egg, lightly beaten
- 1 onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- ¼ cup red curry paste
- 1 (13.5-oz) can unsweetened coconut milk
- ¼ cup chopped fresh basil
Instructions
- Preheat oven to 400°F. Stir together turkey, curry powder, dried basil, 1 tsp ginger, panko, and egg. Shape mixture into 2-inch meatballs; place on a greased rack over a rimmed baking sheet. Bake 20 minutes.
- Meanwhile, cook onion, bell pepper, and garlic in hot oil in a large deep skillet over medium heat 5 minutes. Stir in curry paste and 1 tsp ginger; cook 1 minute.
- Add coconut milk; bring to a boil, reduce heat, and simmer 5 minutes. Add meatballs to skillet, and cook 5 minutes or until sauce is slightly thickened. Sprinkle with fresh basil.
Side Dish Ingredients
- 2 cups long-grain white rice
- 1 (10-oz) pkg spinach
Side Dish Instructions
- Cook rice according to package directions; spoon into a large bowl. Add spinach, and toss until spinach is wilted. Season with salt and pepper to taste.
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