Turkey Curry Meatballs with Roasted Vegetables and Lemongrass Cream Sauce

This Asian inspired meal will add an exciting flavor twist to your "regular dinner" rotations. It's all cooked on two pans, so everything is ready and on the table at the same time.

The roasted vegetables – creamy potatoes and tender cauliflower are drizzled with olive oil, then seasoned with garlic powder, salt, and pepper. They go into the oven first to start roasting while you prepare the meatballs. Tender kale leaves are added to the vegetable at the very end of the roasting time so they stay nice and crispy.

The meatballs – These very moist and juicy meatballs are made with ground turkey to keep them lean and healthy. They contain bold flavors of curry powder, garlic, onion, red pepper flakes, and dried parsley.

This unique meal is finished with a luxurious lemongrass cream sauce. It pairs perfectly with the intriguing flavor influences of both India and Vietnam making this dish one show-stopping, company-worthy fare.

Recipe adapted from The Whole 30 Cookbook by Melissa Hartwig, page 174.

I love introducing my fellow home cooks to interesting, new ingredients that might not be a normal staple item in their pantry or fridge.

In this dish we are using two: curry powder and lemongrass. Both of these ingredients bring big flavor but for very little cost.

Curry powder – This is a mixture of spices that take on a yellow hue. Curry powder was created by the British to evoke the essence of Indian food and is not used in authentic Indian cooking. The confusion may come from a popular Indian dish known as "curry," but that term refers not to the spice blend but to the dish itself, which is made up of a sauce or gravy along with meat and vegetables. One of the main ingredients in curry powder is turmeric. Other spices that can be incorporated include everything from ginger, cinnamon, garlic, and cloves to mustard seed, black pepper, and fennel seed (source). Because curry powder is a mix of all these spices, we gain many wonderful flavor profiles by only using one ingredient.

Lemongrass – I am fairly new to this one myself. It is a fragrant tropical grass that yields an oil that smells of lemon. It is commonly used in Asian cooking. It tastes like lemon, hence the name, with a mild and delicate tang, along with a hint of ginger and mint. It adds a subtle lemon flavor to our sauce without overpowering it. It is a perfect flavor "marriage" with the creamy coconut milk, shallot, and fresh basil.

To get started, place the potatoes and cauliflower into a shallow roasting pan. I have used both red potatoes and small Yukon gold potatoes for this dish. I think I prefer red potatoes as they seem to get slightly crispier when roasting; however, either would work fine for this recipe. Drizzle the coconut oil over the vegetables. Season with garlic powder, salt and pepper, then toss to coat. Roast in a 425-degree oven for about 35 minutes, or until they are tender and browned. Add the kale to the roasting pan and gently stir the vegetables. Roast for an additional 10 to 15 minutes more, or until the kale is lightly brown and crispy.

While the vegetables roast, you will want to prepare your meatballs. Line a baking sheet with aluminum foil that has been sprayed with non-stick cooking spray. Alternatively, you can also use parchment paper. In a medium bowl, add the ground turkey, bread crumbs (gluten-free recipe included below), egg, grated parmesan, almond milk, parsley flakes, garlic powder, onion powder, curry powder, red pepper flakes, salt, and pepper. Mix well to combine. Shape the mixture into 9 meatballs. Place the meatballs on the prepared baking sheet. Bake alongside the vegetables for the last 10 to15 minutes of their baking time. You'll want to add the meatballs to the oven at the same time that you add the kale. Bake the meatballs for 10 minutes, then gently flip them over. Continue to bake for another 5 to 7 minutes until the meatballs are cooked through and their internal temperature is a safe 165 degrees.

For the sauce, heat the coconut oil in a small skillet over medium-low heat. Add the shallot and lemongrass. Cook, stirring occasionally, until softened about 5 to 7 minutes. In a small bowl, whisk together the coconut milk, onion powder, arrowroot, salt, pepper, and red pepper flakes. Add the mixture to the skillet all at once. Whisk the mixture, stirring until it has thickened. Remove from the heat and stir in the fresh basil.

To serve, divide the meatballs and roasted vegetables among three plates. Drizzle the warm sauce over the meatballs. Garnish with additional chopped basil, if desired

Don't be afraid to get out of your cooking comfort zone! By experimenting with new or uncommon ingredients, you can take a simple dish and make it surprising, unexpected, and unforgettable.

Take care of one another and always cook them good food.

This recipe makes 3 servings but can easily be doubled to make 6. The leftovers reheat beautifully.

To make this a meal prep meal: Divide the veggies, meatballs, and sauce evenly among 3 microwave-safe containers (6 if doubled). Store in the refrigerator for up to 3 days.

Let's get cooking!

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Ingredients

Breadcrumbs:

• 12-14 slices of gluten-free sandwich bread

• 2 tablespoons flaked nutritional yeast

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1 teaspoon dried Italian seasoning

Roasted vegetables:

• 2 medium red potatoes, scrubbed and cut into 1/2-inch thick wedges

• 2 cups cauliflower florets

• 1 tablespoon coconut oil, melted

• 1 teaspoon garlic powder

• 1/4 teaspoon coarse salt

• 1/8 teaspoon black pepper

• 2 cups torn kale leaves

Curry meatballs:

• 1 pound lean ground turkey

• 1/4 cup Italian bread crumbs (recipe to follow)

• 1 large egg, lightly beaten

• 1/4 cup grated parmesan cheese (for dairy free: use Violife Just Like Parmesan)

• 1 tablespoon milk (for dairy free: use almond or coconut milk)

• 1 teaspoon parsley flakes

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon curry powder

• 1/8 to 1/4 teaspoon red pepper flakes (optional)

• 1/4 teaspoon coarse salt

• 1/8 teaspoon black pepper

Lemongrass cream sauce:

• 2 teaspoons coconut oil

• 2 tablespoons chopped shallot

• 2 to 3 teaspoons of finely chopped fresh lemongrass

• 1/2 cup full-fat coconut milk (be sure to stir prior to measuring)

• 1/2 teaspoon arrowroot

• 1 teaspoon onion powder

• 1/8 teaspoon coarse salt

• 1/8 teaspoon red pepper flakes

• 2 tablespoons chopped fresh basil

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How to make

Please sure to reference The Whole 30 Cookbook by Melissa Hartwig, page 174, for the complete recipe and instructions.

Breadcrumbs:

1. Preheat oven to 300 degrees.

2. Lay the bread slices flat onto a rimmed baking sheet

3. Bake for 15 minutes. Turn the slices over and continue to bake for another 15 minutes or until the bread is dried and slightly browned.

4. Allow the bread to cool for 10 minutes.

5. Tear the bread into large pieces and place in the bowl of a food processer.

6. Add nutritional yeast, garlic powder, onion powder, salt, and dried Italian seasoning.

7. Pulse the mixture until it has reached the desired consistency.

8. Spread the breadcrumb mixture on a large baking sheet.

9. Bake at 300 degrees for an additional 20 minutes, stirring occasionally until the breadcrumbs are lightly browned and toasted.

10. Allow to cool.

11. Store in an airtight container for up to a month.

Roasted vegetables

• Preheat the oven to 425.

• In a shallow roasting pan, combine the potatoes and cauliflower.

• Drizzle the vegetables with coconut oil.

• Season them with garlic powder and salt and pepper, and toss to coat.

• Roast for about 35 minutes, until the vegetables are tender and browned.

• Add the kale to the roasting pan and gently stir the vegetables.

• Roast for an additional 10-15 minutes more, until the kale is lightly brown and crispy.

Curry meatballs:

1. Line a baking sheet with aluminum foil that has been sprayed with non-stick cooking spray.

2. In a medium bowl, add the ground turkey, bread crumbs, egg, almond milk, parsley flakes, garlic powder, onion powder, curry powder, red pepper flakes, salt, and pepper.

3. Mix well to combine.

4. Shape the mixture into 9 meatballs.

5. Place the meatballs on the prepared baking sheet.

6. Bake alongside the vegetables for the last 10-15 minutes of their baking time.

7. Bake for 10 minutes, then gently flip them.

8. Continue to bake for another 5-7 minutes until the meatballs are cooked through and their internal temperature is a safe 165 degrees.

Lemongrass cream sauce:

1. Heat the coconut oil in a small skillet over medium-low heat.

2. Add the shallot and lemongrass and cook, stirring occasionally, until softened, about 5-7 minutes.

3. In a small bowl, whisk together the coconut milk, onion powder, arrowroot, salt and pepper, and red pepper flakes.

4. Add the mixture to the skillet all at once.

5. Whisk the mixture, stirring until it has thickened.

6. Remove from the heat and stir in the fresh basil.

To serve:

1. Divide the meatballs and roasted vegetables among three plates.

2. Drizzle the warm sauce over the meatballs.

3. Garnish with additional chopped basil, if desired

4. Enjoy!

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