Monday, March 14, 2011
Turkey Curry Meatballs
1-2lbs Ground Turkey (2lbs made about 12 racquetball sized meatballs)
1 can chicken broth
1 small onion finely chopped
Salt, Pepper, Cilantro, Parsley, Ginger Powder
Coconut/other cooking oil.
Ginger Garlic Paste
Combine: Turkey, Eggs, Salt, Pepper, Parsley, Cilantro and Ginger powder, in a bowl.
Form into uniform size meatballs.
Brown meatballs in coconut oil, turning as needed.
Once browned, add onion, and Ginger Garlic Paste.
When onions begin to sweat, add Chicken broth.
Let meatballs simmer until done. (Maybe 20minutes)
Serve on Jasmine Rice.....
OR, keep it paleo: Serve on Sauteed squash, and Carrots. (I love curry and Butternut Squash.)