Tracy’s Meatballs Smothered in Curry Sauce
These meatballs are smothered in just enough spice from the curry sauce to be fragrant and delicious!
Serves 6
Ingredients for Meatballs:
2 lb. Ground Turkey
1 Small Diced Onion
1 Tbsp. Minced Garlic
¼ Cup Finely Chopped Cilantro
1 Tbsp. Curry Paste
1 Tbsp. Fish Sauce
1 Tbsp. Sugar
1 Tbsp. Cornstarch
1 Tsp. Salt
1 Tsp. Pepper
1 Tbsp. Olive Oil
Ingredients for Curry Sauce:
1 Tbsp. Olive Oil
1 Diced Onion
2 Tbsp. Minced Garlic
2 Tbsp. Curry Paste
1 Tbsp. Fish Sauce
1 Tsp. Turmeric
1 Tbsp. Garam Masala
1 Tbsp. Sugar
½ Tsp. Red Pepper Flakes *Optional
1 Tsp. Salt
1 Tsp. Pepper
1 Tbsp. Cumin
1 Cup Chicken Broth
2 Cans Coconut Milk
1 Lime Zested & Juiced
½ Cup Finely Chopped Fresh Basil
Top with Green Onion & Cilantro
Directions for Meatballs:
Mix all ingredients together except the olive oil thoroughly. Use an ice cream scoop to portion out the meatballs onto parchment paper.
Once all is scooped out, roll into tight balls. Heat olive oil in large skillet and brown on all sides. You will finish cooking with sauce later. Cook all the meatballs in batches if necessary. Once cooked set aside.
Directions for Curry Sauce:
Heat 1 Tbsp. olive oil in the same large skillet on medium high heat and add diced onion. Cook until the onions are translucent – 5 minutes.
Add garlic, curry paste, fish sauce and cook until fragrant (approximately 1 minute).
Add the rest of the spices and cook for 1 minute.
Add the chicken broth and coconut milk and mix well. Bring to a boil.
Zest and juice the lime and combine. Add the basil and bring to a boil.
Add back the meatballs and thoroughly mix so the sauce is smothered over the meatballs. Cover and let cook for 10 minutes to finish cooking the meatballs.
Remove the meatballs and thicken sauce (mix 1 cup of warm water with 2 Tbsp. cornstarch and mix well). Slowly add in the water/cornstarch mixture just enough until it thickens to the consistency you’d like.
Remove from heat and serve with rice and top with green onion and cilantro.
ENJOY!!