Indian Turkey Meatballs in Coconut Sauce with Basmati Rice

Name: Indian Turkey Meatballs in Coconut Sauce with Basmati Rice
Cook time: 40 min
Yield: 4 meals
Ingredients: ground turkey mix; pinch salt; pinch black pepper; paprika powder; garlic clove; pc ginger; sweet bell pepper; oil; coconut milk; water; lime; basmati rice

Turkey meatballs, full of intense Indian spices, are seared to golden brown and then simmered in a velvety coconut sauce. Fluffy basmati rice is served as a side, complementing the exotic experience.

40 min

Milk-free

Meatballs:: 1 pkgground turkey mix; pinch salt; pinch black pepper; 1 pkgpaprika powder; 1 garlic clove; 1 pc ginger; 2 sweet bell pepper; 2 tbspoil; 1 pkgcoconut milk; 2 dlwater; pinch salt; 1 lime
Additional Ingredients:: 1 pkgbasmati rice

Tip

If you prefer a spicy flavor, you can add a pinch of chili powder to the meatballs.

1
Place ground meat in a bowl and season with salt, black pepper and paprika. Peel the garlic and ginger, grate them, and add to the mixture. Mix well and let marinate for a while.
2
Rinse the bell peppers, remove the seeds, and cut them into smaller pieces.
3
Put a few drops of oil on your hands, shape small balls from the turkey mixture, and place them on a plate.
4
Bring water to a boil, add rice, and cook according to package instructions.
5
Heat a pan with a bit of oil over medium heat, add the meatballs, and sauté for 6–8 minutes, turning regularly to cook on all sides.
6
Add the chopped bell peppers to the pan and continue sautéing for another 4-5 minutes.
7
Pour the coconut milk into the pan, rinse the can with a bit of water, and add that too. Season with a pinch of salt. Bring to a boil, then reduce the heat. Let simmer gently for about 5 minutes.
8
Serve Indian turkey meatballs with coconut sauce and rice. Finally, enhance the dish with a few drops of lime juice for a fresh taste.