Garlic Ginger Turkey Meatballs

Garlic Ginger Turkey Meatballs

            This week we have a slam dunk of a recipe. I shared a shot of this meal on Facebook and Instagram last week and everyone wanted a taste! I truly cannot blame anyone for asking for the recipe, this is full of flavor and very filling - and incorporates the best of the best in carbohydrates (the sweet potato)!  Weight watchers and fix-approved, carb-conscious, and full of vitamins and nutrients that will keep you fueled and satisfied long after the meal is over.

Ingredients

10 oz 93% lean ground turkey

1/2 lb sweet potato

10 oz baby bok choy

1 organic gala apple

1 yellow onion

1 1-inch piece of ginger

1 Tbsp soy sauce (if you can find organic low sodium even better)

1 Tbsp yellow curry paste (you can buy this pre-made OR make your own)

2 Tbsps crème fraiche (can also buy this pre-made OR make your own)

1/4 cup panko breadcrumbs (better if either whole grain or gluten free)

1 tsp sesame seeds

Directions

        Fill a medium pot 3/4 with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and medium dice the sweet potato. Peel 2 cloves of garlic and mince or finely grain with a zester if you have one. Peel and finely chop the ginger. Halve, peel, and medium dice the onion. Cut off and discard the root ends of the bok choy, thinly slice, separating the stems and leaves. Grate the apple on the large side of a box grater, discarding the core.

        Next, cook the sweet potato by adding the diced potato to the pot of boiling water. Cook around 9 minutes or until tender when pierced. Drain and set aside.

       While the potatoes cook, combine the turkey, garlic paste, chopped ginger, and  half the breadcrumbs in a bowl. Season with salt and pepper, and gently mix. Shape that mixture into 10 tightly packed meatballs. In a medium pan, heat 1 tsp of olive oil on medium until hot. Add the meatballs in an even layer. Loosely cover the pan with foil. Cook, without stirring, 6-7 minutes or until browned. Continue to cook, stirring occasionally, 6-8 minutes or until browned on all sides and cooked through. If you use a meat thermometer, the inner temp should read 165F.

Leaving any browned bits (fond) in the pan, transfer the meatballs to a plate. Cover with foil to keep warm.

       In the pan of reserved fond, heat a drizzle of olive oil on medium-high heat. Add the diced onion and sliced bok choy stems, season with salt and pepper. Cook, stirring frequently, 1-2 minutes or until slightly softened. Add the grated apple and cooked sweet potato; season with salt and pepper. Cook, stirring frequently, 1-2 minutes or until the veggies are soft. Add the curry paste, cook around a minute stirring frequently, then add the soy sauce (carefully so as not to splatter) and 3/4 cup of water, season again, and cook stirring frequently and scraping up any fond, 1-2 minutes or until the liquid is slightly thickened.

        Finally, add the sliced bok choy leaves to the pan, season with salt and pepper. Cook, stirring frequently for about a minute until wilted. Turn off the heat and stir in the crème fraiche until combined. Serve the finished curry topped with the cooked meatballs. Garnish with the sesame seeds.

            I think my favorite part about this dish is the way the meatballs pair with the curry, but that each have such unique flavor profiles on their own. I just adore foreign flavors and the ginger in this dish is a real delight to my senses. The recipe serves two, so save some for lunch the next day or share with a friend! If you do stir things up and try this recipe or any adaptation of it please drop a comment and let us know what you thought!  Keep making magic and shine on ~