Pumpkin Curry Turkey Meatballs

Prep Time: 60 minutes

Yield: 10

Ingredients

• 3 lbs ground turkey
• 2 whole eggs
• 1 cups breadcrumbs
• ½ bunch green onions, chopped
• ½ bunch cilantro, chopped
• 9 cloves garlic, minced
• 1 ½ tablespoons ginger, minced
• 1 tablespoons ground turmeric
• 1 ½ teaspoons salt
• 1 ½ tablespoons sriracha
• ½ teaspoons ground black pepper
• 1 tablespoons sesame oil
• 2 cans coconut milk
• 2 ⅕ cups pumpkin puree
• ⅕ cups peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons curry powder
• 4 whole carrots, sliced
• 3 whole bell peppers, julienned
• 1 bag frozen green peas
• 3 whole onions, diced
• 1 28-oz can crushed tomatoes,
• ½ bunch cilantro
• ½ bunch green onions
• 1 cups peanuts, chopped
• 5 cups brown rice, cooked

Instructions

1. Combine all meatball ingredients in a large bowl.
2. Roll into golfball sized meatballs and lay out on several oiled pan sheets.
3. Place pan sheets in over and cook for 45 minutes (at least until cooked to an internal temperate of 165°F).
4. Heat sesame oil in a large pot over medium heat.
5. Add onions and saute until they start to soften.
6. Reduce heat to medium-low, and add coconut milk, crushed tomatoes, pumpkin, peanut butter, soy sauce, and curry powder. Whisk until well combined.
7. Add carrots and bring to a simmer.
8. Cover, reduce heat to low, and simmer for 15-20 mins.
9. Stir in bell peppers and green peas. Simmer for 5 more minutes.
10. Add meatballs to sauce whenever they are finished cooking in oven.
11. Serve over brown rice, topped with cilantro, green onions, and peanuts.

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