- Yields: 4
- Preparation: 50 minutes
Ingredients
Meatballs
- 1/2 cup (125mL) Nordica Lactose-Free
- 1/2 cup (125mL) bread crumbs
- 1/4 cup (60mL) cilantro, chopped
- 2 garlic cloves, minced
- 2 tsp (10mL) ginger, fresh and minced
- 1 tbsp (15mL) Sriracha hot sauce
- 1 egg
- 1/2 tsp (4mL) salt
- 1/2 tsp (4mL) pepper
- 1 lb (500g) turkey, ground
- 2 tbsp (30mL) canola oil
Curry
- 2 tbsp (30mL) canola oil
- 1 onion, chopped
- 2 tbsp (30mL) red curry paste
- 1 tbsp (15mL) ginger, fresh and minced
- 4 garlic cloves, minced
- 1 can (400mL) tomatoes, diced
- 1 can (400mL) coconut milk
- 1 can (540mL) chickpeas, drained and rinsed
- 3/4 tsp (4mL) salt
- 3/4 tsp (4mL) pepper
- 1/4 cup (60mL) cilantro leaves
- 4 lime wedges
Instructions
Meatballs:- Preheat oven to 375°F (190°C). Stir together cottage cheese, bread crumbs, cilantro, garlic, ginger, sriracha, egg, salt and pepper. Crumble in ground turkey; mix gently to combine.
- Shape into 24 meatballs and arrange on parchment paper–lined baking sheet. Brush tops with oil; bake for 15 to 20 minutes or until lightly browned and cooked through.
- Meanwhile, heat oil in large saucepan set over medium-high heat; cook onion for about 5 minutes or until tender. Stir in curry paste, ginger and garlic; cook for about 1 minute or until fragrant.
- Add tomatoes, coconut milk, chickpeas, salt and pepper; bring to boil. Reduce heat and simmer for about 15 minutes or until slightly reduced.
- Add meatballs; cook for about 10 minutes or until heated through. Sprinkle with cilantro. Serve with lime wedges.
- Serve over rice with warm naan bread or spoon over sautéed cauliflower rice for an extra serving of veggies and fewer carbs.
Tips:
