Curry Spiced Turkey Meatballs Over Lemon Rice Recipes

CURRY SPICED TURKEY MEATBALLS OVER LEMON RICE

Curry Spiced Turkey Meatballs over Lemon Rice image

Categories Sauce Rice turkey Dinner Lemon Simmer Boil

Yield 4 servings

Number Of Ingredients 21

Ingredients

3 tablespoons EVOO (extra-virgin olive oil)
1 tablespoon ground coriander
1 celery rib, finely chopped
1 small carrot, peeled and grated
5 garlic cloves, 1 crushed, the rest chopped
2 lemons
Salt and black pepper
1 1/2 cups white rice
4 1/2 cups chicken stock
1 package ground turkey breast or chicken breast
2 large onions, half of one grated, the rest thinly sliced
1/2 cup fresh flat-leaf parsley, a couple of handfuls, chopped
1 tablespoon curry powder, a palmful
1/2 teaspoon ground cumin (eyeball it in your palm)
3-inch piece fresh ginger, peeled and grated
2 tablespoons unsalted butter
1 serrano pepper, cut in half lengthwise
2 tablespoons all-purpose flour
1/4 cup mango chutney
1 10-ounce box frozen peas
1/4 cup fresh cilantro leaves, a generous handful, chopped

Steps:

Heat a medium pot with a tight-fitting lid over medium-high heat. Add 1 tablespoon of the EVOO, once around the pan. Add 1/2 tablespoon of coriander, the celery, carrot, the crushed garlic clove, the zest of both lemons, and a little salt and 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.
In a mixing bowl, combine the ground meat, grated onion, half of the parsley, half of the chopped garlic, the curry powder, the remaining 1/2 tablespoon 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 tablespoons of EVOO. 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 to 12 minutes, shaking the pan occasionally to brown them equally on all sides.
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 to 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 the lemon rice among dinner plates and top it with some of the meatballs and sauce.

SKILLET TURKEY MEATBALLS WITH LEMON RICE

Skillet Turkey Meatballs With Lemon Rice image

Make and share this Skillet Turkey Meatballs With Lemon Rice recipe from Food.com.

Provided by gailanng

Categories One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 15

Ingredients

1 1/2 lbs ground turkey
2 tablespoons milk
1/4 cup dry breadcrumbs (panko breadcrumbs or regular breadcrumbs)
1 1/2 teaspoons freshly grated lemon zest
1/2 teaspoon salt (or more to taste)
1/2 teaspoon black pepper
2 tablespoons fresh parsley (chopped)
1 tablespoon olive oil
1 1/2 cups long grain rice
2 garlic cloves (finely minced)
3/4 teaspoon salt (plus more to taste if needed)
3 1/4 cups low sodium chicken broth
2 tablespoons fresh lemon juice
1 1/2 teaspoons freshly grated lemon zest
1/2 cup parmesan cheese (freshly grated)

Steps:

For the meatballs, in a large bowl, combine the ground turkey, milk, bread crumbs, lemon zest, salt, pepper, and parsley until well-combined. Roll into about 16 meatballs (about 1-2 inches in diameter).
Heat the tablespoon olive oil in a large 12-inch nonstick skillet over medium heat until hot and rippling. Add the meatballs in a single layer and brown on each side. No need to cook through here as they will finish cooking with the rice; cook until just golden.
Carefully scoop the meatballs out of the skillet onto a paper towel-lined plate and return the skillet to medium heat (wiping out any excess grease - leaving just a tiny bit for the rice).
Add the rice to the skillet and cook for 1-2 minutes, stirring constantly, until the edges of the rice start to turn translucent. Add the garlic and salt and cook for another minute. Stir in the broth, lemon juice and lemon zest and bring the mixture to a simmer.
Gently nestle the meatballs back into the rice mixture and cover the skillet. Reduce the heat to low and cook until the rice is tender and the meatballs are cooked through, about 18-20 minutes.
Remove the skillet from the heat and let it sit, covered, for 5 or so minutes. Uncover and sprinkle with Parmesan and additional fresh parsley, if desired. Serve immediately.

Nutrition Facts : Calories 438.4, Fat 14.9, SaturatedFat 4.5, Cholesterol 86.4, Sodium 755.5, Carbohydrate 43.4, Fiber 1, Sugar 0.8, Protein 32.3

TURKEY CURRY WITH RICE

Turkey Curry with Rice image

When I have leftover turkey and a hankering for non-holiday food, I make turkey curry with carrots, cauliflower and mango chutney to spoon over rice. -Nancy Heishman, Las Vegas, Nevada

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 16

Ingredients

1-1/3 cups chicken broth
2 tablespoons curry powder
2 tablespoons minced fresh cilantro
3 garlic cloves, minced
3/4 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon pepper
3 medium carrots, thinly sliced
1 medium onion, finely chopped
1 package (16 ounces) frozen cauliflower, thawed
3 cups chopped cooked turkey
1/2 cup mango chutney
2 teaspoons all-purpose flour
1 cup coconut milk
4-1/2 cups hot cooked rice
Additional mango chutney, optional

Steps:

In a large saucepan, mix the first 7 ingredients. Add carrots and onion; bring to a boil. Reduce heat; simmer, covered, until carrots are crisp-tender, 3-5 minutes. Add cauliflower; cook, covered, until vegetables are tender, 4-6 minutes longer., Stir in turkey and chutney; heat through. In a small bowl, mix flour and coconut milk until smooth; stir into turkey mixture. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until slightly thickened. Serve with rice and, if desired, additional chutney.

Nutrition Facts : Calories 363 calories, Fat 9g fat (7g saturated fat), Cholesterol 1mg cholesterol, Sodium 787mg sodium, Carbohydrate 64g carbohydrate (16g sugars, Fiber 5g fiber), Protein 7g protein.

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