Coconut Curry Turkey Meatball Noodle Bowls

garlic turkey meatballs, creamy curry sauce, fettuccine, cilantro + basil garnish

1713 Recipe

Serves: 2 Servings | Time to Table: 30 Minutes | Calories: 850 | Allergens: Contains Tree Nuts (Coconut Milk) + Wheat (Fettuccine). May contain Egg. | Excellent Source of: Fiber, Iron, Protein, Vitamin C |


Equipment:

  • - Chef's Knife
  • - Large Skillet with Lid
  • - Measuring Spoons
  • - Medium Bowl
  • - Tongs

What You Need:

  • - Coarsely Ground Black Pepper
  • - Kosher Salt or Flake Sea Salt
  • - Olive Oil

What We Send:

  • - Cilantro
  • - Coconut Milk
  • - Cooked Fettuccine
  • - Crushed Red Pepper
  • - Curry Powder
  • - Fresh Basil
  • - Ground Turkey
  • - Lime
  • - Minced Garlic
  • - Minced Ginger

Wine Pairings by @grapefriend

A light, fruity Beaujolais matches the spark of the curry in this noodle bowl.

Beer Pairings

Go for the classic curry pairing: India Pale Ale.

TK Table Talk:

Do you believe in love at first sight?

What To Do:

1. Turkey may arrive slightly frozen. Thaw as needed.

Coconut Curry Turkey Meatball Noodle Bowls - Step 1

2. Prep Ingredients: Set aside some leaves of cilantro and basil for garnish. Chop remaining cilantro and basil. Cut the lime into wedges.

Coconut Curry Turkey Meatball Noodle Bowls - Step 2

3. Make Meatballs: Combine ground turkey, ONLY half of garlic, ¼ teaspoon salt and ONLY ¼ teaspoon crushed red pepper in a medium bowl. Shape mixture into 12 meatballs.

4. Brown Meatballs: Heat 1 tablespoon olive oil in a large skillet over mediumhigh heat. Brown meatballs 4 to 5 minutes, turning occasionally. Remove from pan.

Coconut Curry Turkey Meatball Noodle Bowls - Step 3

5. Make Sauce: Add 2 teaspoons oil to drippings in skillet. Add remaining half of garlic, ginger and curry powder. Sauté 1 minute. Stir in coconut milk, ¼ cup water, ¼ teaspoon salt and return meatballs to pan. Cover and cook 3 minutes or until meatballs are done.

Coconut Curry Turkey Meatball Noodle Bowls - Step 4

6. Finish Dish: Add noodles to pan and toss to coat well with sauce. Stir in chopped cilantro and basil.

To Serve: Divide pasta and meatballs evenly between 2 serving bowls or plates. Garnish with cilantro and basil leaves and serve with lime wedges.

Pro Tip:

For the tenderest meatballs, try not to handle them too much while shaping.

Spice it Up!: Drizzle with a little chili oil for some heat.

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