Turkey Meatballs in Coconut Curry Sauce and Basmati Rice

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Ground turkey

  Poultry food products, raw

  32 oz or 912g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Salt

  Table

  1 tsp or 6g

• Garam Masala

  Badia

  1 tsp or 24g

• Olive oil

  Salad or cooking

  4 tsp or 18g

• Ginger root

  Raw

  1 tbsp or 6g

• Garlic

  Raw

  2 cloves, minced or 6g

• Red Onion

  Freshdirect

  1 small raw or 70g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Curry powder

  Spices

  1 tbsp or 6g

• Turmeric

  Spices, ground

  ½ tbsp or 3g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Pepper

  Spices, black

  1 tsp or 2g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  2 cup or 452g

Directions

1. Heat the oven to 410°F and line a nonstick sheet pan.
2. Cook the basmati rice according to package directions.
3. In a bowl, gently mix the ground turkey with cumin, salt, black pepper, and garam masala until evenly seasoned. Form golf‑ball–size meatballs and arrange on the sheet pan.
4. Bake until browned and cooked through to 165°F, about 15–20 minutes.
5. Meanwhile, heat the olive oil in a large nonstick skillet over medium‑high heat. Add garlic, ginger, and red onion. Cook until translucent with browned edges, 3–4 minutes. Stir in the sliced red bell pepper and cook 2 minutes more.
6. Sprinkle in the curry powder, turmeric, and cayenne, and stir until fragrant, 30–60 seconds.
7. Stir in the chicken broth and coconut milk. Bring to a gentle boil, reduce to medium heat, and add the baked meatballs. Simmer 5 minutes to meld flavors.
8. Serve the meatballs and coconut curry sauce over the warm basmati rice.