Lemon Parsley Turkey Meatballs in Curry Sauce over Coconut Rice

I've become obsessed with meatballs.



My friend, Jaida, posted this recipe for Lemon Parsley Turkey Meatballs with Lemon Coconut Curry Sauce and Lemon-Coconut Rice (sorry, Jaida, I had to shorten the name) last month and I couldn't wait to make them. She came up with this one all on her own, which is pretty amazing if you ask me.

We're also obsessed with coconut rice in this house and these delicious, light meatballs in a drinkably good curry sauce were the perfect thing to serve on top. I decided to make a few changes to Jaida's original recipe to suit our tastes and it did not disappoint. I'm already plotting when I can make it again.

Lemon Parsley Turkey Meatballs in Curry Sauce over Coconut Rice
Slightly modified from Sweet Beginnings

Lemon-Parsley Turkey Meatballs
1 lb ground turkey
Zest and juice of 2 medium-large lemons
1/4 cup parsley leaves, chopped
Salt and pepper, to taste
1/3 cup Panko bread crumbs
1 egg
1 tablespoon olive oil

Coconut Rice
1 tablespoon butter
1 cup long-grain rice
1 cup coconut milk
1 cup water

Curry Sauce
1 can, plus what's left in the can used for the rice, coconut milk
Juice of 1 large lemon
2 teaspoons yellow curry powder
Salt and pepper, to taste

In a large bowl, combine all of the meatball ingredients, except the olive oil. Gently mix with your hands until well combined. Take about 2 tablespoons of the meat at a time and form into balls. Place each meatball on a plate and repeat with all the meat. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat and swirl around to coat the bottom of the pan. Once hot, add the meatballs so that they are not touching. Cook for 2-3 minutes per side, until all sides are browned. Reduce the heat to medium.

While the meatballs are cooking, heat 1 tablespoon of butter over medium heat in a large saucepan. Once the butter is melted, add the rice and stir to coat each grain evenly. Toast the rice for a few minutes, until you start to see brown spots. Add the coconut milk and water and bring to a boil. Reduce the heat, cover, and let simmer for 20 minutes. Remove from heat and let sit while you finish the meatballs and sauce.

Put all the sauce ingredients in a small saucepan over medium heat. Heat, stirring occasionally, while the meatballs cook. Once the meatballs have been browned, carefully pour the sauce over the meatballs. Simmer for 5-10 minutes, until the sauce thickens slightly and the meatballs are cooked all the way through.

Serve the meatballs and sauce over the rice.