Ginger Turkey Meatballs with Tomato-Coconut Curry & Brown Rice

Ginger Turkey Meatballs

with Tomato-Coconut Curry & Brown Rice

25 MIN
$11.94/serving 2 Servings
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  • with Ground Turkey
    includes 10 oz No Added Hormones, Antibiotic-Free Ground Turkey View recipe
    Wellness
  • with Ground Pork
    includes 10 oz Antibiotic-Free Ground Pork
  • with Ground Pork

    From the Test Kitchen

    In this hearty dish, aromatic vadouvan and ginger turkey meatballs are cooked in a vibrant mix of sweet coconut milk, rich tomato paste, and savory tomato achaar. We’re serving it all over a bed of nutty brown rice, which is perfect for soaking up all of the bright flavors—plus a sprinkling of roasted cashews for added texture and crunch.
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    • Nutrition
      PER SERVING
    • Calories
      940 Cals (est.)
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    ingredients
    Ginger Turkey Meatballs with Tomato-Coconut Curry & Brown Rice
    Title
    • 10 oz Ground Pork
    • 1 13.5-Oz Can Light Coconut Milk
    • ½ cup Brown Rice
    • 1 Bell Pepper
    • 2 Scallions
    • 6 oz Carrots
    • 2 Tbsps Tomato Paste
    • 2 Tbsps Tomato Achaar
    • 1 Piece Ginger
    • 2 tsps Vadouvan Curry Powder
    • ¼ cup Panko Breadcrumbs
    • 1 Tbsp Rice Vinegar
    • 3 Tbsps Roasted Cashews
    time-saving
    tips & techniques
    Cook the rice
    1 Cook the rice

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the cashews.

    Brown the meatballs & vegetables
    3 Brown the meatballs & vegetables

    In a bowl, combine the pork, curry powder, chopped ginger, and breadcrumbs. Season with salt and pepper; gently mix to combine. Shape the mixture into 10 tightly packed meatballs. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the meatballs. Cook, stirring occasionally, 4 to 6 minutes, or until browned on all sides. Add the sliced carrots, sliced pepper, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned.

    Make the curry & serve your dish
    4 Make the curry & serve your dish

    Add the tomato paste and tomato achaar to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the coconut milk (carefully, as the liquid may splatter); season with salt and pepper. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are tender and the meatballs are cooked through.* Turn off the heat; stir in the vinegar. Taste, then season with salt and pepper if desired. Serve the cooked curry and meatballs over the cooked rice. Garnish with the sliced green tops of scallions and chopped cashews. Enjoy!

    *The USDA recommends a minimum safe cooking temperature of 160°F for pork.

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    Cook the rice
    1 Cook the rice

    Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the rice and cook, uncovered, 17 to 19 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Roughly chop the cashews.

    Prepare the ingredients
    Brown the meatballs & vegetables
    3 Brown the meatballs & vegetables

    In a bowl, combine the pork, curry powder, chopped ginger, and breadcrumbs. Season with salt and pepper; gently mix to combine. Shape the mixture into 10 tightly packed meatballs. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium until hot. Add the meatballs. Cook, stirring occasionally, 4 to 6 minutes, or until browned on all sides. Add the sliced carrots, sliced pepper, and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until lightly browned.

    4 Make the curry & serve your dish

    Add the tomato paste and tomato achaar to the pan. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the coconut milk (carefully, as the liquid may splatter); season with salt and pepper. Stir to combine. Heat to boiling on high. Once boiling, reduce the heat to medium-high. Cook, stirring occasionally, 3 to 4 minutes, or until the vegetables are tender and the meatballs are cooked through.* Turn off the heat; stir in the vinegar. Taste, then season with salt and pepper if desired. Serve the cooked curry and meatballs over the cooked rice. Garnish with the sliced green tops of scallions and chopped cashews. Enjoy!

    *The USDA recommends a minimum safe cooking temperature of 160°F for pork.

    Make the curry & serve your dish
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