Chicken meatballs, sliced zucchinis, and diced tomatoes and onions simmer inside a curried red sauce in a silver pan while a plate of white long grain rice is topped by a scoop of the sauced entree with a dollop of sour cream.

Curried Turkey Meatballs

Infuse worldly flavor into your week with these simple-to-prep curried meatballs. Made with ground turkey, they pair perfectly with rice for an easy meal or make a memorable appetizer.

Total Time

1 Hour

Serving Size

Makes 4 Servings

(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast

1/2

teaspoon kosher salt, if desired

tablespoon olive oil

small red onion, chopped

medium zucchini, sliced

garlic cloves, thinly sliced

tablespoon ginger, finely grated

heaping tablespoon red or yellow curry paste

(14.5 ounce) can diced tomatoes, undrained

1/2

cup coconut milk

1/2

cup low-sodium chicken broth

1/4

cup chopped fresh mint or cilantro leaves

cups hot cooked Basmati rice, if desired

Greek yogurt, if desired

In large bowl, gently combine ground turkey and salt. Shape mixture into 1 ½-inch balls and refrigerate until ready to use.

In large skillet, heat oil over medium heat. Stir in onion, zucchini, garlic and ginger and cook 5 minutes or until softened.

Stir in curry paste and cook 1 minute. Add tomatoes, coconut milk and broth and bring mixture to a boil. Reduce heat to low and place meatballs in sauce.

Cover and cook 30 minutes, turning meatballs occasionally until cooked through. Always cook to well-done, 165°F. as measured by a meat thermometer.

Stir in mint leaves. Serve over Basmati rice, if desired. Garnish with yogurt, if desired.

Calories

280

Protein

23g

Carbohydrates

10g

Fiber

Sugars

Fat

18g