Coconut Curry Turkey and Quinoa Meatballs

• Gluten free

• Meat

  • 1 lb Ground turkey

• Produce

  • 1 Cilantro and green onions
  • 2 1/2 tbsp Coriander
  • 4 Garlic clove
  • 1 1/2 tsp Ginger
  • 1 tsp Ginger, ground
  • 1 tbsp Shallot

• Refrigerated

  • 1 Egg

• Canned Goods

  • 1 14 ounce can Coconut milk, organic
  • 3 tbsp Red curry paste

• Condiments

  • 1 tbsp Lime juice, fresh

• Pasta & Grains

  • 1/2 cup Quinoa, cooked

• Baking & Spices

  • 1/4 cup Almond flour
  • 1 tsp Curry powder, ground
  • 1 pinch Salt and freshly ground black pepper

• Oils & Vinegars

  • 2 tbsp Coconut oil

Found on theharvestkitchen.com

Ingredients

• 1 pound ground turkey (or chicken)
• 1/2  cup cooked quinoa
• 1/4 cup almond flour
• 2 garlic cloves, minced
• 1 tablespoon shallot, minced
• 1-1/2 teaspoon ginger, minced
• 1 egg
• 1 tablespoon cilantro, chopped
• pinch of salt and freshly ground black pepper
• 2 tablespoons coconut oil
• 1 teaspoon ground ginger, minced
• 2 garlic cloves, minced
• 3 tablespoons  red curry paste
• 1 teaspoon ground curry powder
• 1 14 ounce can organic coconut milk
• 1-1/2 tablespoons cilantro, chopped
• 1 tablespoon fresh lime juice
• chopped cilantro and green onions

Directions

• Preheat oven to 350 degrees. Lightly grease a baking sheet with coconut oil. In a large bowl add all of the meatball ingredients together.  Gently fold until well blended. Measure about 2 tablespoons each to form together about 12 meatballs. Place meatballs on the prepared baking sheet. Bake for about 10 - 12  minutes.  Carefully turn the meatballs and bake for another 5 minutes. Remove the meatballs from the oven and carefully add them to the curry sauce. Heat the sauce over low heat and simmer the meatballs in the sauce for another 5 minutes. Garnish with chopped cilantro and green onion. Curry Sauce Heat oil in small saucepan. Add garlic and ginger and cook for 1 minute. Add in curry paste and ground curry and cook for an additional minute. Add the coconut milk and whisk until sauce thickens. Remove from heat. Stir in lime juice and cilantro. Season with sea salt and freshly ground black pepper to taste.