Garlic-Ginger Turkey Meatballs

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and medium dice the sweet potato. Peel 2 cloves of garlic; using a zester, finely grate into a paste (or use the small side of a box grater). Peel and finely chop the ginger. Halve, peel, and medium dice the onion. Cut off and discard the root ends of the bok choy; thinly slice, separating the stems and leaves. Grate the apple on the large side of a box grater, discarding the core.

Add the diced sweet potato to the pot of boiling water. Cook 8 to 10 minutes, or until slightly tender when pierced with a fork. Drain thoroughly. 

Meanwhile, in a bowl, combine the turkey, garlic paste, chopped ginger, and half the breadcrumbs (you will have extra). Season with salt and pepper. Gently mix to combine. Shape the mixture into 10 tightly packed meatballs. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil. Cook, without stirring, 6 to 7 minutes, or until browned. Continue to cook, stirring occasionally, 6 to 8 minutes, or until browned on all sides and cooked through.** Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm. 

*An instant-read thermometer should register 165°F.

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and sliced bok choy stems; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the grated apple and cooked sweet potato; season with salt and pepper. Cook, stirring frequently 1 to 2 minutes, or until softened. Add the curry paste. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the soy sauce (carefully, as the liquid may splatter), and 3/4 cup of water; season with salt and pepper. Cook, stirring frequently and scraping up any fond, 1 to 2 minutes, or until the liquid is slightly thickened. 

Add the sliced bok choy leaves to the pan; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly wilted. Turn off the heat; stir in the crème fraîche until combined. Taste, then season with salt and pepper if desired. Serve the finished curry topped with the cooked meatballs. Garnish with the sesame seeds. Enjoy!