Turkey Meatball Curry Food

TURKEY MEATBALL & PINEAPPLE CURRY

Turkey meatball & pineapple curry image

Try a new spin on korma - use lean turkey mince and roll into balls then serve in a coconut-based sauce with fruit and coriander

Provided by Cassie Best

Time 40m

Number Of Ingredients 11

Ingredients

500g pack turkey mince
1 tbsp vegetable or sunflower oil
1 onion , roughly chopped
thumb-sized piece ginger , peeled and roughly chopped
1 garlic clove
small bunch coriander , roughly chopped, stalks and leaves kept separate
432g can pineapple chunks in juice, drained (reserve the juice)
4 tbsp korma paste (or gluten-free alternative)
6 tbsp ground almond
400ml can low-fat coconut milk
basmati rice and naan bread (or gluten-free alternative), to serve

Steps:

Season the turkey mince and shape into mini meatballs, about the size of a large cherry. Heat the oil in your widest pan, add the meatballs and cook, rolling them around the pan, for 8 mins until brown all over. Meanwhile, in a food processor, blend the onion, ginger, garlic, coriander stalks and 2 tbsp of the reserved pineapple juice to a paste.
Push the meatballs to one side of the pan, tip the onion mixture into the space and cook for a few mins until softened. Add the curry paste and stir for 1 min, coating the meatballs. Add the ground almonds, coconut milk, pineapple chunks, another 2 tbsp of the reserved pineapple juice and a little seasoning. Simmer, uncovered, for 10 mins until thickened a little. Serve with basmati rice and naan bread.

Nutrition Facts : Calories 465 calories, Fat 27 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 38 grams protein, Sodium 0.8 milligram of sodium

TURKEY MEATBALL KORMA

Turkey meatball korma image

These turkey meatballs are a real winner, nutritious, cheap and low in fat. Try serving with brown basmati rice for a real health-kick

Provided by Good Food team

Categories Dinner, Main course

Time 40m

Number Of Ingredients 10

Ingredients

500g pack turkey mince
1 rounded tbsp korma paste
1 tsp groundnut, vegetable or olive oil
1 onion , finely chopped
500ml chicken stock
175ml reduced-fat or light coconut milk
large handful sugar snap peas , halved on the diagonal
16 cherry tomatoes , halved
1 tbsp toasted flaked almonds
few coriander leaves (optional)

Steps:

Make the meatballs: mix the mince with 1 tsp curry paste and seasoning. Shape into walnut-size meatballs. Heat the oil in a non-stick frying pan. Fry the meatballs for 5 mins, turning until they are browned all over.
Heat the remaining curry paste in a saucepan. Add the onion and fry over a low heat for about 5 mins, until soft - be careful not to burn the paste (add a splash of water if you need to).
Pour in the stock and coconut milk, and bring to the boil. Turn the heat down to low and add the meatballs. Cook for 10 mins, or until the turkey is cooked through and the sauce has thickened slightly. Add the sugar snaps and tomatoes, and cook for another 2 mins. Scatter with the almonds and coriander, if you have any, and serve with rice.

Nutrition Facts : Calories 258 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 35 grams protein, Sodium 0.88 milligram of sodium

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