Curry Spiced Turkey Meatballs over Lemon Rice

Tanya Royer

ingredients

3 tbs Extra Virgin Olive Oil
1 tbs ground coriander
1 celery rib, finely chopped
1 small carrot, peeled and grated
5 garlic cloves, 1 crushed, the rest chopped
2 lemons
Salt & Black Pepper
1 1/2 c. white rice
4 1/2 c. chicken stock
1 package ground turkey breast (or chicken breast)
2 large onions, half of one grated, the rest thinly sliced
1/2 c fresh flat leaf parsley, a couple of handfuls, chopped
1 tbs curry powder (a palmful)
1/2 tsp ground cumin
3 inch piece fresh ginger, peeled and grated
2 tbs unsalted butter
1 serrano pepper, cut in half lengthwise
2 tbs all purpose flour
1/4 c mango chutney
1 10 oz box frozen peas
1/4 c cilantro leaves, a generous handful, chopped

directions

1
Heat a medium pot with a tight-fitting lid over medium-high heat. Add 1 tbsp of extra virgin olive oil, once around the pan. Add 1/2 tbs of coriander, the celery, carrot, the crushed garlic clove, the zest of both lemons and a little salt & pepper and cook, stirring, for about 1 minute. Add the rice and stir it to coat it in the oil. Add 2 1/2 cups of the chicken stock and the juice of one of the lemons. Bring the stock to a boil, cover the pot, and reduce the heat to a simmer. Cook for 15 to 18 minutes, until the rice is tender.
2
In a mixing bowl, combine the ground meat, grated onion, half the parsley, half the chopped garlic, the curry powder, the remaining 1/2 tbsp of coriander, the cumin, half of the grated ginger and salt and pepper. Mix until just combined. Preheat a nonstick skillet over medium high heat with the remaining 2 tbs extra virgin olive oil. Dip your hands in some water, then begin rolling small, bite-size balls, adding the balls to the pan as you roll them. Continue dipping and rolling until you have used up all the ground meat mixture. Let the meatballs get nice and brown before you turn them. Cook the balls for 10-12 minutes, shaking the pan occasionally to brown them equally on all sides.
3
Remove the balls from the skillet to a plate, return the skillet to the heat, and add the butter, sliced onion, the remaining chopped garlic, the rest of the grated ginger, the serrano pepper halves and salt and pepper. Cook for about 3 minutes until the onions are slightly tender, stirring frequently. Sprinkle the onions with the flour and continue to cook them for 1 minute. Whisk in the remaining 2 cups of chicken stock and bring the mixture up to a boil. Add the mango chutney and return the meatballs back to the skillet; cook for 2-3 minutes, add the peas, the remaining parsley, and the cilantro and cook 1 more minute. Remove the serrano pepper from the sauce and discard. Divide lemon rice over dinner plates and top it with some of the meatballs and sauce.

Source: Tanya Royer