Garlic-Ginger Turkey Meatballs over Sweet Potato & Apple Curry

Garlic-Ginger Turkey Meatballs

over Sweet Potato & Apple Curry

Group Created with Sketch. 40 min
WW™ Approved Carb Conscious i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
Diabetes Friendly
Our diabetes friendly offering allows you to enjoy wholesome options while adhering to the guidelines set forth by the nutrition experts at the American Diabetes Association. To find out more visit www.diabetes.org.
  • icon-servings Created with Sketch.
    2 Servings
  • icon-nutrition Created with Sketch. Est. 530 Cals/serving

Here, aromatic turkey meatballs find sweet and savory complement from the vibrant curry served underneath, which features sweet potato, bok choy, and grated apple cooked with soy sauce and spicy yellow curry paste.
15 green SmartPoints® per serving
15 blue SmartPoints® per serving
11 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
CLICK FOR RECIPE CARD

Get Cooking
fresh
ingredients
Garlic-Ginger Turkey Meatballs over Sweet Potato & Apple Curry
Title
  • 10 oz Ground Turkey
  • 1 Apple
  • ½ lb Sweet Potato
  • 1 Yellow Onion
  • 10 oz Baby Bok Choy
  • 2 cloves Garlic
  • 1 1-Inch Piece Ginger
  • 1 Tbsp Soy Sauce
  • 1 Tbsp Yellow Curry Paste
  • 2 Tbsps Crème Fraîche
  • ¼ cup Panko Breadcrumbs
  • 1 tsp Black & White Sesame Seeds
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

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. 

Cook the sweet potato:
2 Cook the sweet potato:

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. 

Form & cook the meatballs:
3 Form & cook the meatballs:

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 8 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.

Start the curry:
4 Start the curry:

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 partially 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.

Finish the curry & serve your dish:
5 Finish the curry & serve your dish:

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!

Tips from Home Chefs

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

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. 

2 Cook the sweet potato:

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. 

Cook the sweet potato:
Form & cook the meatballs:
3 Form & cook the meatballs:

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 8 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.

4 Start the curry:

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 partially 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.

Start the curry:
Finish the curry & serve your dish:
5 Finish the curry & serve your dish:

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!