Time 40m Yield 4 servings Number Of Ingredients 19 Steps:
For the meatballs: In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined. (Don’t mix any more than this or you’ll end up with tough meatballs!) Make 16 balls like this: divide the mixture in half, and then in half again. Take each quarter and divide it into 4 small portions. Roll each portion between your palms until smooth. Set aside and repeat for all 16 meatballs For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don’t get popping seeds all over you. When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes. Add the coconut milk, 1/2 cup of water, 1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, 15 to 20 minutes. To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice, with Indian bread (naan or chapati) or over spaghetti!
Time 35m Yield 4 servings Number Of Ingredients 12 Steps:
Preheat the broiler and line a baking sheet with foil. Combine the turkey, breadcrumbs, egg, 1/2 cup cilantro, grated onion, 2 teaspoons ginger and 1/2 teaspoon salt in a large bowl. Mix with your hands until just combined. Form into 20 meatballs (about 1 1/2 inches each); transfer to the prepared baking sheet. Set aside. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion, bell pepper and a pinch of salt. Cook, stirring occasionally, until the vegetables are lightly browned and tender, about 5 minutes. Add the remaining 1 teaspoon ginger and the curry powder. Cook, stirring to coat, 1 minute. Add the tomatoes, 1 1/2 cups water and 1/4 teaspoon salt; bring to a simmer. Reduce the heat to low and cook until slightly thickened, about 3 minutes. Meanwhile, broil the meatballs until lightly browned and just cooked through, about 5 minutes. Nestle the meatballs in the sauce. Cover and cook until the sauce is thickened, 7 minutes. Stir in half of the remaining cilantro; season with salt. Serve the meatballs and sauce with the rice; top with the remaining cilantro.
Time 55m Yield about 3-1/2 dozen. Number Of Ingredients 19 Steps:
Preheat oven to 350°. Combine the first 8 ingredients. Add turkey; mix lightly but thoroughly. Shape into 1-in. balls. Place meatballs on a greased rack in a 15x10-in. baking pan. Bake, uncovered, until cooked through and juices run clear, 20-25 minutes., Meanwhile, combine sauce ingredients in a small saucepan; whisk over medium heat until heated through. Brush meatballs with 1/4 cup sauce; return to oven for 10 minutes. Serve meatballs with remaining sauce for dipping and, if desired, fresh herbs and lime wedges.
Time 40m Number Of Ingredients 11 Steps:
Season the turkey mince and shape into mini meatballs, about the size of a large cherry. Heat the oil in your widest pan, add the meatballs and cook, rolling them around the pan, for 8 mins until brown all over. Meanwhile, in a food processor, blend the onion, ginger, garlic, coriander stalks and 2 tbsp of the reserved pineapple juice to a paste. Push the meatballs to one side of the pan, tip the onion mixture into the space and cook for a few mins until softened. Add the curry paste and stir for 1 min, coating the meatballs. Add the ground almonds, coconut milk, pineapple chunks, another 2 tbsp of the reserved pineapple juice and a little seasoning. Simmer, uncovered, for 10 mins until thickened a little. Serve with basmati rice and naan bread.
