Wednesday, May 14, 2008

Curry Spiced Turkey Meatballs over Lemon Rice

This meal was a surprise hit at our house. I wanted to try something a little different and this recipe looked interesting. It was a wonderfully flavorful dish. The addition of the mango chutney plays nicely against the spices and adds a delicate sweetness to the dish. The Serrano pepper gives it an ever so slight bite. I did not manage to make this dish in the 3o minutes the book says it can be done, nonetheless it was still tasty!

Curry Spiced Turkey Meatballs over Lemon Rice
Recipe as Adapted from Rachael Ray's Express Lane Meals
4 Servings

3 tablespoons extra-virgin olive oil
1 tablespoon ground coriander
1 celery rib finely chopped (I omitted)
1 small carrot, grated and peeled
5 garlic cloves, 1 crushed, the rest chopped
2 lemons
salt and black pepper
1 1/2 cups white rice (I used Thai Jasmine)
4 1/2 cups chicken stock
1 package ground turkey breast
2 large onions, half of one grated, the rest thinly sliced (I used 1 onion)
1/2 cup fresh flat-leaf parsley
1 tablespoon curry powder
1/2 teaspoon ground cumin
3 inch piece of fresh ginger, peeled and grated
2 tablespoons unsalted butter
1 Serrano pepper, cut in half lengthwise
2 tablespoons all purpose flour
1/4 cup mango chutney
1 10 oz box frozen peas (I omitted)
1/4 cup fresh cilantro leaves

Heat a medium pot with a tight fitting lid over medium-high heat. Add 1 tablespoon of EVOO, once around the pan. Add 1/2 tablespoon of coriander, celery, carrot, the crushed garlic clove, 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 in the oil. Add 2 /12 cups of the chicken stock and the juice of one of the lemons. Bring the stock to a boil, cover the pot, and reduce heat to a simmer. Cook for 15-18 minutes, or until the rice is tender.

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 coriander, the cumin, half of the grated ginger and salt and pepper. Mix until just combined. Preheat a non-stick skillet over medium high heat with the remaining 2 tablespoons olive oil. Dip your hands in some water, then begin rolling small, bite size balls, adding the balls to the pan as you roll them. Continue dipping the meatballs 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 10-12 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 for 1 minute. Whisk in the remaining 2 cups of chicken stock and bring the mixture up to a boil. Add the mango chutney and return the meatballs back to the skillet; cook for 2-3 minutes, add the peas, the remaining parsley and cilantro and cook one minute more. Remove the Serrano pepper from the sauce and discard. Divide the lemon rice among dinner plates and top with meatballs and sauce.

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