Red Curry Ginger Turkey Meatballs

https://playswellwithbutter.com/2018/12/11/skillet-red-curry-ginger-turkey-meatballs/

INGREDIENTS

• 1 pound ground turkey
• ½ cup panko breadcrumbs
• ¼ cup chopped cilantro
• 1 teaspoon grated fresh ginger
• 2 green onions, thinly sliced
• 2 cloves garlic, minced
• 2–3 tablespoons coconut oil, divided
• 1 red onion, sliced ½-inch thick
• 1 bell pepper, sliced
• 1 carrot, peeled and sliced
• (could also use broccoli or green beans or baby corn or zucchini, or any other stir fry veggies of choice)
• 3 tablespoons red curry paste (see Recipe Notes)
• 1 14-ounce can full-fat coconut milk 
• 1 lime, juiced
• Kosher salt and ground black pepper, to season
• for serving, as desired: 2 cups cooked brown rice, chopped cilantro

INSTRUCTIONS

1. Form the meatballs: Add the turkey, panko breadcrumbs, cilantro, ginger, green onions and garlic to a medium bowl. Season with ½ teaspoon each Kosher salt and ground black pepper. Using your hands, mix until just combined – be careful not to overmix! Roll the mixture into 12 meatballs, about 2-inches in diameter. Set aside.
2. Brown the meatballs: Add 2 tablespoons of the coconut oil to a cast iron skillet over medium-high heat. Once hot, add in the meatballs to the skillet. Brown the meatballs in 2 batches, as needed, to ensure you don’t overcrowd the skillet, which prevents browning. Cook the meatballs for about 2 minutes per side, until deeply browned. Transfer to a plate and repeat with any remaining meatballs.
3. Cook the aromatics: Once the meatballs have browned, cook the onions & peppers. If needed, add in an extra splash of coconut oil to the skillet. Add the onion & bell peppers, seasoning with ¼ teaspoon Kosher salt. Stir to combine. Cook over medium heat, stirring occasionally, until the peppers & onions begin to soften slightly, about 5 minutes. Add the curry paste to the skillet, stirring to combine. Cook for an additional 2-3 minutes, until the curry paste is deeply browned & fragrant.
4. Simmer the curry: Add the coconut milk to the skillet, using a wooden spoon to scrape up any brown bits that have formed at the bottom of the skillet – that’s where the flavor is! Stir to combine. Add the meatballs back into the skillet. Bring the curry to a boil and reduce to a simmer. Simmer for 8-10 minutes, turning the meatballs a few times to coat in the sauce, until the curry sauce is thickened and the meatballs are cooked through. Finish with a fresh squeeze of lime juice, and stir to combine.
5. Serve the curry and meatballs over brown rice, sprinkled with extra chopped cilantro as desired.