Ingredients:

  • 1 lb ground turkey (93% lean)
  • 1/2 cup finely chopped fresh cilantro
  • 1 tsp ground garam masala
  • 1/2 tsp sea salt
  • 1/4 tsp cracked black pepper
  • 1 tbsp avocado oil
  • 1 tbsp coconut oil
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 can (400ml) full-fat coconut milk
  • 1 cup tomato puree
  • 1 tbsp ground coriander
  • 1 tsp turmeric powder
  • 1/2 tsp cayenne pepper
  • 1 tbsp fresh lime juice

Instructions:

  1. Preheat the oven to 400°F (200°C). In a mixing bowl, combine ground turkey, cilantro, garam masala, salt, and pepper. Form the mixture into 18-20 spheres (approximately 1 inch each).
  2. Place meatballs on a rimmed baking sheet and lightly brush with avocado oil. Bake for 12–15 minutes until mahogany-colored and firm.
  3. While meatballs bake, heat coconut oil in a 12-inch skillet over medium heat. Sauté diced onion until translucent and golden, then stir in minced garlic and grated ginger for 60 seconds.
  4. Whisk in coriander, turmeric, and cayenne pepper, toasting for 30 seconds. Pour in tomato puree and full-fat coconut milk. Bring to a gentle simmer until the sauce thickens into a velvety consistency.
  5. Stir in fresh lime juice to brighten the sauce.
  6. Transfer the baked turkey meatballs into the simmering sauce. Spoon sauce over the meatballs and simmer for an additional 5 minutes until glazed and glossy.