Dinner

Curry Spiced Turkey Meatballs over Lemon Rice is for Dinner.

Curry Spiced Turkey Meatballs over Lemon Rice takes 20 minutes to prepare.

Curry Spiced Turkey Meatballs over Lemon Rice takes 20 minutes to cook.

Curry Spiced Turkey Meatballs over Lemon Rice makes 4 servings.

The ingredients for Curry Spiced Turkey Meatballs over Lemon Rice are:

3 tablespoons of 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, zested and one juiced
Salt
Fresh Ground Pepper
1 1/2 cups white rice
4 1/2 cups of chicken stock
1 package of ground turkey breast
2 large onions, half of one grated, the rest thinly chopped
1/2 cup fresh flat-leaf parsley, chopped
1 tablespoon curry powder
1/2 teaspoon ground cumin
3in piece of ginger, peeled and grated
2 tablespoons butter
1 Serrano pepper, cut in half lengthwise
2 tablespoons all purpose flour
1/4 cup mango or tomato chutney
1 10 oz box frozen peas
1/4 cup cilantro leaves, chopped

Here is how you make Curry Spiced Turkey Meatballs over Lemon Rice:

Heat a medium pot with a tight fitting lid over medium high heat. Add 1 tablespoon of the olive oil, once around the pan. Add 1/2 tablespoon of the 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 oil.Add 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. While rice is cooking; 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 combined. Preheat a nonstick skillet over medium high heat with the remaining 2 tablespoons of olive oil. Dip your hands in some water, than begin rolling small, bit-siize balls, adding teh 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 minutes. Whisk in the remaining 2 cups of chicken stock and bring the mixture up to a boil.Add the 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 for 1 more minute. Remove the Serrano pepper from the sauce and discard. Divide the lemon rice among the dinner plates and top with some of the meatballs and sauce. Number of Servings: 4Recipe submitted by SparkPeople user KRAZYLEXY.

The nutritional information for Curry Spiced Turkey Meatballs over Lemon Rice is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 559.7

• Total Fat: 22.1 g
• Cholesterol: 78.7 mg
• Sodium: 585.0 mg
• Total Carbs: 49.4 g
• Dietary Fiber: 8.9 g
• Protein: 46.5 g