Coconut Curry Turkey Meatballs
Ground turkey 1.1 lbs (500 g)
- Ground turkey 1.1 lbs
- Parmigiano Reggiano PDO cheese 2.1 oz
- Breadcrumbs ½ cup
- Eggs 1
- Whole milk 2 tbsp
- Fine salt to taste
- Black pepper to taste
- Coconut milk 1.7 cups
- Curry 2 tsp
- Extra virgin olive oil 2 tbsp
- Fine salt to taste
- Basmati rice 1.1 cups
- To prepare the coconut curry turkey meatballs, start with the meatball mixture: place the ground turkey in a bowl, then add the egg 1 , the salt 2 , the pepper and the milk 3 .
- Add the breadcrumbs 4 and the grated cheese 5 . Knead with your hands to combine everything well 6 .
- Form meatballs of about 1.6 oz (45 g) each 7 and place them as you go on a tray lined with parchment paper; with these quantities you will get about 18 8 . Move on to cooking: heat a drizzle of oil in a large nonstick skillet and place the meatballs in the pan 9 .
- Brown the meatballs over medium-high heat for about 7–8 minutes, tilting and turning the pan to brown all sides 10 . Once golden, pour in the coconut milk 11 and add the curry 12 .
- Season with salt and mix gently, then cover with a lid 13 and cook over low heat for about 15–20 minutes. Meanwhile, cook the basmati rice in salted boiling water for about 10 minutes 14 , then drain and let it cool slightly 15 .
- After the cooking time, the sauce will have slightly thickened 16 . Plate the meatballs with the basmati rice and spoon over plenty of sauce 17 . Your coconut curry turkey meatballs are ready to be served 18 !
Difficulty: Easy
- Prep time: 20 min
- Cook time: 40 min
- Serving: 4
- Cost: Average
INGREDIENTS
- Makes about 18 meatballs
- Ground turkey 1.1 lbs (500 g)
- Parmigiano Reggiano PDO cheese 2.1 oz (60 g)
- Breadcrumbs ½ cup (60 g)
- Whole milk 2 tbsp (30 g)
- To cook
- Coconut milk 1.7 cups (400 g)
- Extra virgin olive oil 2 tbsp (30 g)
- To serve with
- Basmati rice 1.1 cups (200 g)
How to prepare Coconut Curry Turkey Meatballs
To prepare the coconut curry turkey meatballs, start with the meatball mixture: place the ground turkey in a bowl, then add the egg 1, the salt 2, the pepper and the milk 3.
Add the breadcrumbs 4 and the grated cheese 5. Knead with your hands to combine everything well 6.
Form meatballs of about 1.6 oz (45 g) each 7 and place them as you go on a tray lined with parchment paper; with these quantities you will get about 18 8. Move on to cooking: heat a drizzle of oil in a large nonstick skillet and place the meatballs in the pan 9.
Brown the meatballs over medium-high heat for about 7–8 minutes, tilting and turning the pan to brown all sides 10. Once golden, pour in the coconut milk 11 and add the curry 12.
Season with salt and mix gently, then cover with a lid 13 and cook over low heat for about 15–20 minutes. Meanwhile, cook the basmati rice in salted boiling water for about 10 minutes 14, then drain and let it cool slightly 15.
After the cooking time, the sauce will have slightly thickened 16. Plate the meatballs with the basmati rice and spoon over plenty of sauce 17.
Your coconut curry turkey meatballs are ready to be served 18!