5 Servings 30 min Cook
1 Cup White Rice
32 Oz Ground Turkey
1 Tsp, ground Cumin
1 Tsp Salt
1 Tsp, ground Pepper
4 Tsp Garam Masala
1 1/2 Tbsp Olive Oil
1 Tbsp Ginger Root
2 Clove Garlic
1/2 Medium (2-1/2" dia) Onions
1 Small Red Bell Pepper
1 Tbsp Curry Powder
1/2 Tbsp Turmeric
1 Tsp Cayenne Pepper
1 Tsp Pepper
1 Cup Chicken Broth
1 1/2 Cup Coconut Milk
Preheat oven to 410 degrees F
Cook basmati rice according to the package instructions; set aside
Season the ground turkey with cumin, sea salt, peppe,r and garam masala.
Thoroughly massage the meat with the seasonings to ensure it is well integrated.
Then, form meatballs about the size of golf balls and place them on a nonstick baking sheet
Bake the meatballs in the oven for about 15-20 minutes
While the meatballs are baking, set a nonstick skillet on medium-high heat and add olive oil.
When the skillet is hot, toss in garlic, ginger, and red onion.
Cook the onions until they turn brown and are somewhat translucent, then toss in the thinly sliced red bell peppers and cook for another 2 minutes
Then add the seasonings to the skillet and stir quickly with a spatula for about 2 minutes
Pour in the chicken broth and coconut milk and stir for another 2 minutes.
When the sauce comes to a boil, reduce the heat to medium and then add the freshly cooked meatballs.
Allow the meatballs to simmer in the sauce for about 5 minutes
Enjoy the meatballs and sauce with fragrant basmati rice.
