Middle Eastern Turkey Meatballs with Coconut Curry Sauce Recipe

Palm Beach Personal Chef

Serves 4-6
1 ½ lbs/675g ground turkey
1 onion minced, or 2 teaspoon/10m. dry onion
1 cup/225ml crisped rice crumbs
½ teaspoon/2ml garlic powder
1 teaspoon/5ml allspice
2 teaspoons/20ml cinnamon
¼ teaspoon/1ml salt
8 turns on pepper mill
1 tablespoon ground cumin
2 heaping tablespoons/30ml minced fresh parsley
½ cup/118ml dried currents or substitute raisins
2-3 tablespoons/30-45ml stock or water

Coconut Curry Sauce
2 cups/450ml coconut milk
2 tablespoons/30ml curry powder
½ teaspoon/2ml salt
¼ teaspoon/1ml black pepper
pinch crushed red pepper flakes
2 teaspoons/10ml lemon juice (optional)
Combine all ingredients in sauce pan.
Preheat oven to 375F/190C/GasMark5
Combine turkey with all ingredients except water. Add water to loosen mixture and mix well. Using your hands form mixture into 2 inch/5cm balls and place on baking sheet.
Bake for 20-25 minutes or until browned. Simmer for 15-20 minutes in curry sauce.

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