Wednesday, May 8, 2013
Curry Turkey Meatballs
We have a winner here, folks!
So the BB (Brit Brat) loves curry. I found a great vegetarian curry dish that we can't have anymore because it has sweet potatoes and chickpeas in it. Booooo...
So I had some ground turkey and fancied a curry burger. I wanted to use coconut milk with curry (because it tastes great) but that would have made the burgers too runny. So option two! Meatballs in a curry sauce! Brilliant!
Here is the cost breakdown:
Coconut Milk $2.64
Diced Tomatoes $.50
Now on to the good stuff!
Curry Turkey Meatballs in Coconut Sauce with Cauliflower
· 1 medium onion, diced
· 2 tbsp curry powder
· 1 tbsp ground cumin
· 1 tsp ground cinnamon
· 1 lb ground turkey or chicken
· 1 (14.5 oz) can coconut milk
· 1 (14.5 oz) can diced tomatoes
· 1 tbsp curry powder
· 1 head of cauliflower
Combine coconut milk, diced tomatoes, and 1 tbsp curry powder in bowl. Set aside.
Dice onion. Add 2 tbsp curry, cumin, and cinnamon. Mix well. Add all to turkey and combine well. Use your judgment on the texture. I thought it was a little dry so I added about ¼ C of the coconut milk/tomato mixture. Use a cookie dough scoop (or just a spoon) to make even size meatballs. These are about 2” in diameter.
Bake meatballs on a lined or greased cookie sheet at 350 for 20 – 30 minutes.
In a large pan on the stovetop, brown all edges of the meatballs. Remove meatballs, side aside. Saute cauliflower for 5 minutes before adding coconut/tomato mixture. Simmer 15 minutes to soften cauliflower and reduce sauce. Add meatballs. Serve.
If you add meatballs and simmer, they might fall apart since there is no egg holding it together.
Brit Brat Approved!