Coconut Curry Turkey Meatballs

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This recipe is incredibly easy, packed with protein and flavor, and so versatile! You can serve these as an appetizer or snack to party guests, eat them as a meal with a side of sautéed veggies and coconut cauliflower rice, or even as a side to your favorite curry (check out my Saag Paneer and Fish Tikka Masala!). I made the meatballs with ground turkey meat that I already had on hand, but they can easily be made with ground chicken, or even with chicken breasts processed with all of the ingredients in a food processor (or beef or lamb if you prefer). What’s great about this recipe is that the shredded carrot and coconut really help the meatballs retain their moisture making it a great option for poultry. A dab of sweet chili sauce gives them that perfect extra little kick if you’re willing to indulge in a small bit of sugar. I just can’t get enough curry in my life–hope you enjoy!

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Coconut Curry Turkey Meatballs (Adapted from Primal Blueprint Quick and Easy Meals) (Difficulty-Easy, Serves 4)

  • 1 lb. organic free range ground turkey (or chicken)
  • 1/2 c. grated organic carrot (about half a large carrot)
  • 3-4 garlic cloves, minced
  • 1/2 c. shredded unsweetened coconut
  • 1 egg, lightly scrambled
  • 2 tsp. curry powder
  • 1/2 tsp. coarse ground sea salt
  • 1/2 c. organic parsley, chopped
  • 2-3 Tbsp. extra virgin organic coconut oil
  • sweet chili sauce for topping (optional)

Place the ground turkey, carrot, garlic, coconut, egg, curry powder, salt and parsley in a medium mixing bowl and combine using your hands until ingredients are well incorporated into the turkey meat. Using your hands, form 12 medium sized meatballs.

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Heat coconut oil in a large skillet on medium-high heat. Place meatballs in hot oil and brown about 2 minutes. Turn meatballs over and continue browning another 5 minutes. Cover the pan and continue cooking 6-7 more minutes or until meatballs are cooked through.

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Serve with a dab of sweet chili sauce.

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