Garlic-Ginger Turkey Meatballs over Sweet Potato & Apple Curry

Garlic-Ginger Turkey Meatballs

over Sweet Potato & Apple Curry

40 MIN
2 Servings
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From the Test Kitchen

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
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Dietary Information

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Carb Conscious
  • Nutrition
    PER SERVING
  • Calories
    530 Cals (est.)
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fresh
ingredients
Garlic-Ginger Turkey Meatballs over Sweet Potato & Apple Curry
Title
  • 10 oz Ground Turkey
  • 1 Apple
  • 2 cloves Garlic
  • 1 1-Inch Piece Ginger
  • ½ lb Sweet Potato
  • 1 Tbsp Soy Sauce
  • 10 oz Baby Bok Choy
  • 1 Tbsp Yellow Curry Paste
  • 1 tsp Black & White Sesame Seeds
  • 2 Tbsps Crème Fraîche
  • ¼ cup Panko Breadcrumbs
  • 1 Sweet Or Yellow Onion
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 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.

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 cooked sweet potato; season with salt and pepper. Cook, stirring frequently 1 to 2 minutes, or until the vegetables are 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

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 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.

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 cooked sweet potato; season with salt and pepper. Cook, stirring frequently 1 to 2 minutes, or until the vegetables are 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!

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