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!
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.
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.
Serve with a dab of sweet chili sauce.