Image of Coconut Curry Turkey Meatballs

Coconut Curry Turkey Meatballs

Prep Time
< 15 minutes
Total Time
< 60 minutes
Calories Per Serving
510

Ingredients

  • 1 package (16 ounces) BUTTERBALL® All Natural 93% Lean 7% Fat Ground Turkey
  • 1 large egg, beaten
  • 2 tablespoons chopped fresh cilantro, plus additional for garnish
  • 4 tablespoons fresh lime juice, divided
  • 2¼ teaspoons kosher salt, divided
  • 2 teaspoons minced garlic, divided
  • 2 tablespoons olive oil
  • 1 can (14 ounces) unsweetened coconut milk
  • 2 teaspoons red curry paste
  • 1½ cups water
  • 1 cup uncooked jasmine rice
  • Lime wedges

Directions

  1. Line 17½ x 12½ baking sheet with parchment paper. Stir together turkey, egg, 2 tablespoons cilantro, 2 tablespoons lime juice, 1¼ teaspoons salt and 1 teaspoon garlic in large bowl until combined. Using a 2-tablespoon scoop, shape turkey mixture into balls and place in single layer on parchment paper.
  2. Heat oil in large saucepan over medium-high heat. Add meatballs; cook, turning as needed, about 5 minutes or until browned. Reduce heat to medium. Add coconut milk, curry paste, ½ teaspoon salt, remaining 2 tablespoons lime juice and remaining 1 teaspoon garlic, stirring to combine; bring to a simmer. Cook, stirring frequently, about 15 minutes or until sauce is slightly thickened and an instant-read thermometer inserted in meatballs registers 165°F.
  3. Meanwhile, bring 1½ cups water to a boil in medium saucepan over high heat. Reduce heat to medium-low. Add rice and remaining ½ teaspoon salt; cover and cook about 20 minutes or until rice is tender and water has been fully absorbed. Remove from heat; let stand 5 minutes. Fluff rice with a fork. Serve meatballs and sauce over rice. Garnish with additional cilantro. Serve with lime wedges.
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Ingredients

  • 1 package (16 ounces) BUTTERBALL® All Natural 93% Lean 7% Fat Ground Turkey
  • 1 large egg, beaten
  • 2 tablespoons chopped fresh cilantro, plus additional for garnish
  • 4 tablespoons fresh lime juice, divided
  • 2¼ teaspoons kosher salt, divided
  • 2 teaspoons minced garlic, divided
  • 2 tablespoons olive oil
  • 1 can (14 ounces) unsweetened coconut milk
  • 2 teaspoons red curry paste
  • 1½ cups water
  • 1 cup uncooked jasmine rice
  • Lime wedges

Nutritional Facts

People Served
4
Carbs Per Serving
37g
Cholesterol Per Serving
125mg
Dietary Fiber Per Serving
0g
Protein Per Serving
24g
Saturated Fat Per Serving
8g
Sodium Per Serving
1410mg
Sugar Per Serving
1g
Total Fat Per Serving
28g