Coconut Curry Turkey Meatballs

A coconut curry take on turkey meatballs, with measured ingredients and an easy-to-follow method.

Ingredients

• 500 g turkey mince
• 1 egg
• 50 g dried breadcrumbs
• 1 small onion, grated
• 400 g tin chopped tomatoes
• 150 ml water
• 1 tbsp olive oil
• 1/4 tsp salt
• 1/4 tsp pepper
• 100 ml coconut milk
• 2 tsp mild curry powder
• 1 tsp grated ginger

Method

1. Mix turkey, egg, breadcrumbs, grated onion, salt and pepper. With clean hands, shape into 16 equal balls.
2. Mix the coconut milk, curry powder and ginger.
3. Heat oil in a wide lidded pan over medium heat. Brown meatballs 5-6 minutes, turning carefully.
4. Add tomatoes, water and seasoning mixture around meatballs. Cover and simmer gently 15-20 minutes, turning once.
5. Check the largest meatball reaches 74 C / 165 F at the centre on a food thermometer. Cook longer if needed. Add reserved herbs or seeds.

New editorial recipe; not independently kitchen-tested. Timings are estimates. Follow doneness cues and check ingredient labels for allergens.