Recipes With Ground Turkey Meatballs
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Heat 1 tablespoon oil in a saucepan over medium heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add garlic and turmeric. Cook, stirring, for 1 minute or until fragrant. Add rice. Stir to coat. Add 3 cups water. Bring to the boil. Reduce heat to low. Cover. Cook for 12 to 15 minutes or until rice is almost tender. Remove from heat. Stand, covered, for 10 minutes. Fluff with a fork to separate grains. Transfer to a large bowl to cool slightly.
Meanwhile, place mince, breadcrumbs, egg, tandoori paste and 2 tablespoons coriander in a bowl. Season with salt and pepper. Mix well. Roll level tablespoons of mince mixture into balls.
Heat remaining oil in a large frying pan over medium-high heat. Cook meatballs, turning, for 7 to 8 minutes or until browned and cooked through.
Add salad mix with dressing and almonds to rice. Add cucumber and remaining coriander. Toss to combine. Divide rice mixture among serving bowls. Top with meatballs, yoghurt and chutney. Sprinkle with extra coriander. Serve.
57.50 gm vegetable oil
1 brown onion, finely chopped
2 garlic cloves, crushed
1 tsp ground turmeric
300.00 gm basmati rice
500g turkey mince
125.00 ml dried breadcrumbs
1 egg, lightly beaten
37.20 gm tandoori paste
125.00 ml chopped fresh coriander leaves, plus extra leaves to serve
250g packet golden supergreen salad kit (see note)
1 Lebanese cucumber, thinly sliced
Plain Greek-style yoghurt, to serve
Mango chutney, to serve
43.9 grams fat
10.2 grams saturated fat
94.4 grams carbohydrates
36.8 grams protein
125 milligrams cholesterol
925 milligrams sodium
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Under $4 a serve, these Indian-inspired meatballs are served with fragrant rice and a supermarket salad kit for an easy dinner.