This is a very tasty take on a pork meatball recipe posted in my food club recently. Originally a BordBia recipe using minced pork and cooked mainly in the oven, I preferred to use turkey and I used the actifryer to cook the meatballs through.
Jnr.1 calls this dinner “chicken curry meatballs” as he loves chicken curry, and meatballs….but turkeys are for thanksgiving in his opinion! Jnr.2 can’t talk but he wolfs these down – I’ve made this dish 3 weeks in a row as the kids (and myself and himself like it so much!)
This is a BordBia recipe. Their website http://www.boardbia.ie has loads of lovely recipes and I use it a lot. I was at a cookery demonstration last year and this was one of the recipes. It has become a family favourite and I find it really easy to prepare. It’s also a good one for the freezer although I usually just freeze the meatballs and make up the sauce fresh on the day.
Apart from the coconut milk, this recipe is syn free, so about 2.5 syns per portion
**i’ve left in the oven instructions for pre-cooking meatballs but if you have an actifryer, remove the paddle and use it – very handy!
750g lean minced turkey
1 onion, very finely chopped
50g wholemeal breadcrumbs
1 tbsp. . garam masala
1 tbsp fresh minced ginger
4 tablesp. fresh coriander, chopped
Salt and freshly-ground black pepper
2 tablesp. curry paste (I used Thai red or green depending on what I had, both work well)
1 tin of chopped tomatoes
1 sliced red pepper (optional)
200ml low-fat coconut milk (4.5 syns per 100mls)
Heat the oven to Gas Mark 7, 220°C (425°F).
– Put the mince, onion, breadcrumbs, garam masala, half the ginger and half the coriander in a bowl. Season with a little salt and black pepper. Mix well then shape into small balls – approximately 4cm in diameter.
– Put the meatballs in a large roasting tin and spray with lo-cal oil. Toss gently. Place in the oven and cook until golden, about 15 minutes.**
– While the meatballs are cooking make the sauce. Heat a frying pan and add the curry paste and remaining ginger. Cook for a minute, stirring all the time.
– Add the pepper and fry for 1 minute, Then add the tomatoes and continue to cook for 2-3 minutes.
-Add the coconut milk and bring to the boil. Reduce the heat and leave to simmer for 5 minutes.
-carefully drop the meatballs into the sauce and stir once to coat then simmer on a low heat for 15/20 mins.
– serve with rice and sprinkled with remainder of chopped coriander