Curry Spiced Turkey Meatballs Over Lemon Rice Food

CURRY SPICED TURKEY MEATBALLS OVER LEMON RICE

Steps:

• Heat a medium pot with a tight-fitting lid over medium-high heat. Add 1 tablespoon of the EVOO, once around the pan. Add 1/2 tablespoon of coriander, the celery, carrot, the crushed garlic clove, the zest of both lemons, and a little salt and pepper and cook, stirring, for about 1 minute. Add the rice and stir it to coat it in the oil. Add 2 1/2 cups of the chicken stock and the juice of one of the lemons. Bring the stock to a boil, cover the pot, and reduce the heat to a simmer. Cook for 15 to 18 minutes, until the rice is tender.
• In a mixing bowl, combine the ground meat, grated onion, half of the parsley, half of the chopped garlic, the curry powder, the remaining 1/2 tablespoon of coriander, the cumin, half of the grated ginger, and salt and pepper. Mix until just combined. Preheat a nonstick skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Dip your hands in some water, then begin rolling small, bite-size balls, adding the balls to the pan as you roll them. Continue dipping and rolling until you have used up all the ground meat mixture. Let the meatballs get nice and brown before you turn them. Cook the balls for 10 to 12 minutes, shaking the pan occasionally to brown them equally on all sides.
• Remove the balls from the skillet to a plate, return the skillet to the heat, and add the butter, sliced onion, the remaining chopped garlic, the rest of the grated ginger, the serrano pepper halves, and salt and pepper. Cook for about 3 minutes, until the onions are slightly tender, stirring frequently. Sprinkle the onions with the flour and continue to cook them for 1 minute. Whisk in the remaining 2 cups of chicken stock and bring the mixture up to a boil. Add the mango chutney and return the meatballs back to the skillet; cook for 2 to 3 minutes, add the peas, the remaining parsley, and the cilantro, and cook 1 more minute. Remove the serrano pepper from the sauce and discard. Divide the lemon rice among dinner plates and top it with some of the meatballs and sauce.

MEATBALL CURRY

Steps:

• For the meatballs: In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined. (Don't mix any more than this or you'll end up with tough meatballs!) Make 16 balls like this: divide the mixture in half, and then in half again. Take each quarter and divide it into 4 small portions. Roll each portion between your palms until smooth. Set aside and repeat for all 16 meatballs
• For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you.
• When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.
• Add the coconut milk, 1/2 cup of water, 1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, 15 to 20 minutes.
• To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice, with Indian bread (naan or chapati) or over spaghetti!

SKILLET TURKEY MEATBALLS WITH LEMON RICE

Steps:

• For the meatballs, in a large bowl, combine the ground turkey, milk, bread crumbs, lemon zest, salt, pepper, and parsley until well-combined. Roll into about 16 meatballs (about 1-2 inches in diameter).
• Heat the tablespoon olive oil in a large 12-inch nonstick skillet over medium heat until hot and rippling. Add the meatballs in a single layer and brown on each side. No need to cook through here as they will finish cooking with the rice; cook until just golden.
• Carefully scoop the meatballs out of the skillet onto a paper towel-lined plate and return the skillet to medium heat (wiping out any excess grease - leaving just a tiny bit for the rice).
• Add the rice to the skillet and cook for 1-2 minutes, stirring constantly, until the edges of the rice start to turn translucent. Add the garlic and salt and cook for another minute. Stir in the broth, lemon juice and lemon zest and bring the mixture to a simmer.
• Gently nestle the meatballs back into the rice mixture and cover the skillet. Reduce the heat to low and cook until the rice is tender and the meatballs are cooked through, about 18-20 minutes.
• Remove the skillet from the heat and let it sit, covered, for 5 or so minutes. Uncover and sprinkle with Parmesan and additional fresh parsley, if desired. Serve immediately.

CURRIED TURKEY MEATBALLS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine turkey, onion, bread crumbs, egg, curry powder, salt, cumin, ginger, and cinnamon together in a bowl using your hands; form into about 20 balls.
• Heat olive oil in a skillet over medium-high heat. Cook meatballs, working in batches, in hot oil until browned on all sides, about 5 minutes. Transfer browned meatballs to a baking dish.
• Bake in the preheated oven until cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

TURKEY MEATBALLS WITH LEMON SAUCE

Steps:

• In a large bowl, combine the egg, bran, Worcestershire sauce and lemon zest. Crumble turkey over mixture; mix well. Shape into 20 meatballs. , In a large nonstick skillet coated with cooking spray, brown meatballs. Add broth; bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until turkey is no longer pink. Remove meatballs and keep warm. , Combine the cornstarch, yogurt and lemon juice until smooth; gradually stir into cooking juices. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Stir in carrot and onion; heat through. Serve over meatballs and noodles.

TURKEY AND RICE MEATBALLS (ALBONDIGAS)

Steps:

• Preheat oven to 450 degrees F. Line a rimmed baking sheet with foil and oil the surface lightly.
• Mix ground turkey, cooked rice, garlic, parsley, egg, salt, paprika, cumin, pepper, oregano, cayenne, and olive together in a bowl using a fork. Portion mixture with a small scoop (between 1/4 and 1/3 cup) and place on prepared foil-lined baking sheet. Use your (wet) hands to form into round meatballs. Bake in preheated oven until browned, about 15 minutes.
• Pour chicken broth and prepared tomato sauce in a saucepan. Whisk in creme fraiche, sherry vinegar, and paprika. Transfer meatballs to tomato sauce. Set heat to medium high and bring to a simmer. Reduce heat to low and simmer until tender, 60 to 90 minutes. If sauce gets too thick, add a splash or 2 of broth or water. Remove from heat. Stir in parsley, salt, and pepper.