Monday, July 30, 2007

Curried Turkey Meatballs

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I have a friend who is obliged for medical reasons to cut way down on fat intake. Trying to come up with something that would be very flavorful, but still low-fat, I happened across a curry recipe in the Sunday New York Times Magazine on April 15. The recipe as printed was for curried oysters, which didn’t ring my chimes, but the sauce sounded good and, even better, easy. I did make a few changes to suit my taste and what I had on hand.

I thought I might do it with chicken breasts, which I still think would be good, but at the meat department, right beside the chicken, was ground turkey. It comes in both white meat and mixed white and dark. I figured the white meat would be much lower in fat, so that’s what I used. I echoed some of the seasonings I used in the sauce to make turkey meatballs. To keep the fat low, I used only the white of the egg, and baked the meatballs instead of frying them.

We had it over steamed jasmine rice, with a green salad, and everyone went home happy!


1 egg white, lightly beaten
1/2 cup green onion, with 2” of the tops, minced
1 tablespoon minced cilantro
1/2 cup soft breadcrumbs
1 teaspoon curry powder
1/2 tsp ground ginger
1/2 teaspoon salt
1 lb ground turkey breast


2 tablespoons unsalted butter
1/2 cup onion, finely minced
2 cloves garlic, finely minced
1 serrano pepper, seeded and minced (See note)
1 Granny Smith apple, peeled, cored and diced
1 tablespoon curry powder
1 teaspoon ground ginger
1 pinch ground cloves
1 pinch ground cinnamon
1 bay leaf
1 can (14 oz) light coconut milk
1/2 to 1 cup chicken stock
Juice and zest of one lime
1/4 cup cilantro, minced

Make the meatballs: Preheat oven to 350 o. Mix all ingredients in a large bowl. Form into 12 meatballs. Spray a baking sheet with cooking spray and arrange the meatballs in it. Bake until done through, about 1/2 hour.

Make the sauce: In a Dutch oven, over medium heat, melt the butter. Sauté the onion, garlic and serrano pepper until soft and translucent, about 5 minutes. Add the apple cubes, curry powder, ginger, cloves, cinnamon and bay leaf and stir a few times. Add the coconut milk and 1/2 cup stock.

Bring to a simmer and add the meatballs. Simmer for about 10 minutes, adding more stock to bring the sauce to your desired thickness. Add the lime zest and juice and simmer briefly. Serve over rice, sprinkled with cilantro. Serves 4.

NOTE: Leaving the pepper seeds in makes for a hotter curry. If you like, you may omit the pepper completely; it will still be quite tasty.

1 comment:

corkysjan said...

That sounds so yummy! Thanks for sharing. Can't wait to try it.