Ginger Turkey Meatballs with Tomato-Coconut Curry & Brown Rice

Ginger Turkey Meatballs

with Tomato-Coconut Curry & Brown Rice

25 MIN
-$0.05/serving 2 Servings
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Available Options

  • 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.)
    View Full Nutrition
    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    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
    How To: Peel a Carrot
    How To: Peel & Mince Ginger
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    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.

    Tips from Home Chefs

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    Ginger Turkey Meatballs

    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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