A delicious twist on meatballs!
FOR THE TURKEY MEATBALLS:
1/2 cup gluten-free bread (torn)
1/2 cup unsweetened coconut milk (canned)
1 pound ground turkey
2 tablespoons olive oil
1 small yellow onion (peeled and minced)
2 garlic cloves (minced)
1 teaspoon ground cumin
2 teaspoons toasted coriander (ground)
1 tablespoon curry powder
1/4 cup scallions (finely chopped, plus more for garnish)
2 tablespoons mint (finely chopped, plus more for garnish)
Kosher salt and freshly ground black pepper (to taste)
FOR THE DIPPING SAUCE:
1/3 cup unsweetened coconut milk (canned)
1/3 cup mango chutney
1 fresno chili (minced)
1 lime (juiced)
Kosher salt (to taste)
For the Turkey Meatballs: Preheat the oven to 375ºF and line a baking sheet with parchment paper.
In a small bowl, soak the bread crumbs in the coconut milk until saturated. Set aside.
In a saute pan over medium high heat, add the olive oil and onion and saute until softened, about 5 minutes. Add the garlic, cumin, coriander and curry powder and cook for an additional 2 minutes. Remove from heat and cool.
In a large bowl, combine the ground turkey, onion mixture, scallions, mint and the soaked bread crumbs. Mix until combined and season with salt and pepper.
Form the meatballs into golf-ball sized balls and place on the prepared baking sheet. Bake until the meatballs are cooked through and the internal temperature reads 165ºF, about 10 minutes.
For the Dipping Sauce: In a small sauce pot, combine the coconut milk and mango chutney. Bring the mixture to a simmer over medium heat and cook until reduced and thickened, about 5 minutes. Remove from heat and add the fresno chili and lime juice. Season with salt.
To serve, platter the turkey meatballs and serve with dipping sauce. Garnish with chopped scallions and mint.
Tip: Freeze cooked meatballs for a quick weeknight dinner!