Sunday, April 8, 2012

Coconut Ginger Carrot Turkey Balls

This was an experiment. I wanted Curry. But the kids won't eat it because of the spice. And I didn't have any chicken or proper vegetables anyway. While pondering the pantry I came across this pre-made soup that I had purchased a few weeks ago and thought....hrrrrrrmmm..."that could work!"

First: cook 1.5 cups brown rice.

Coconut Ginger Carrot Turkey Balls
2 lbs ground turkey
2 large carrots, peeled and shredded
1 large thumb ginger, minced
4 cloves garlic, minced
Approx 1/2 cup bread crumbs
1/2 cup cilantro, chopped fine
chili powder
italian seasoning
4 tblsp olive oil

Mix all but the oil together and season as desired with the chili powder and italian seasoning. Form into meatballs. Heat oil over medium heat. Brown balls, turn as needed.

1/2 package Pacific Natural Foods Cashew Carrot Ginger soup
1/2 white onion
1/2 red bell pepper
2 tsp corn starch
1.5 cups coconut milk, unsweetened

Combine all in a blender and puree (what I did). OR chop the onion and bell pepper up and cook with the meatballs. Pour over browned meatballs and cook over medium heat till meat is done and desired sauce consitency is acheived.

Serve over brown rice.

Serves 5-6.

So delicious! It's like coconut curry, without the indian flair. But you get that delicious ginger flavor!

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