Hello, my darlings!
Wow. I am so happy to be posting again and apologize for my little unintentional hiatus I took there. I’ve been really, really sick with what my boyfriend has been calling a “super-bug” flu, because it just kept going. He’s at about 10 days right now, I’ve been sick for seven days but am definitely on my way up and returning to being a human again. I haven’t been sick like that in a loooong time, and if you’re dealing with the same awful bug I am so so sorry. I feel you. How awful.
The lovely bug in question left me coughing, feverish, sleeping for several days on end, but worst of all, no appetite. I hate when I have no appetite. I mean, I love food, so when I don’t want to eat anything and the smell of anything turns my stomach, well, that’s just a sad time for me. Thankfully, I’m finally able to start eating again, slowly. Nothing really sounds good still, but I know I need to eat if I’m hungry to get myself back to life. And honestly, the only one thing that sounds good to me at all right now?
Curry turkey meatballs.
Yum yum yum. These are one of my favorite meals: dense, moist (lol sorry had to) meatballs with creamy, spicy curry sauce. They’re perfect as is, but I love to put the meatballs over a bed of steamed veggies (broc + cauli = yaaaaas) and drizzle a whooooole boatload of sauce all over everything, because I am alllll about that sauce. Meals with sauce are scientifically proven to be 216% better than meals without sauce. It’s science. Can’t argue with that, right? Sometimes, if its an extra spicy batch, I’ll make a bed of veggie “slaw” under my meatballs – raw carrots and lettuce or cabbage help cool your mouth down if you over-seasoned your curry a little. Plus, it adds some yummy crunch.
My original curry turkey meatballs were the first recipe I put up on the blog when I started it last year on wordpress.com – but since then, I’ve changed my diet and cut out several food groups, including grains, so an updated recipe was in order to make it tummy friendly for myself and my gluten-free and Paleo peeps. And you know what? I like them this way even better than the original! Cutting the breadcrumbs and replacing them with almond meal makes for a way juicier, more tender meatball that really soaks up the sauce. These little babies are the bomb.
- ⅓ cup diced onion
- ⅓ cup diced bell pepper (yellow, orange, or red)
- ⅓ cup diced water chestnuts
- ¾ teaspoon sea salt
- ½ teaspoon pepper
- 1 teaspoon curry powder
- 2 teaspoons olive oil
- 16 oz ground turkey
- 2 tablespoons curry powder
- 1 can coconut milk (full-fat or lite)
- 1 lime, juiced (or ~2 tablespoons lime juice)
- ½ teaspoon sea salt
- ½ teaspoon black pepper
- Preheat oven to 425°F.
- Prepare a sheet pan by covering with foil (dull side up) and greasing with either oil or spray.
- Combine all ingredients except ground turkey in a bowl. Add ground turkey, mixing with your hands until ingredients are just combined. Be sure to not overmix.
- Using a medium cookie scoop, form 20 equal meatballs and space evenly on sheet pan.
- Bake 10 minutes, then flip. Bake 5 more minutes, then turn on broiler and broil 2-5 minutes (depends on your oven - keep a close eye on them. You want them slightly browned, not burned!)
- When you switch to broil, begin to make your sauce. Combine all sauce ingredients in a large skillet and bring to medium-high heat. Curry sauce will begin to foam and bubble, cook for about 5 minutes, then add meatballs.
- Turn heat to medium-low and simmer meatballs in sauce for 5 minutes. Remove from heat and allow to sit a few minutes before serving, sauce thickens as it cools.
- Serve with your favorite steamed veggies, rice or cauli-rice, or with toothpicks as an appetizer.
Be sure to tag #odessadarling on Instagram if you make these, I’d love to check it out!