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Lunch recipe · from the recipe book

Turkey Meatballs with Turmeric Rice and Peas

Tender ground turkey meatballs warmed with curry powder, ginger and garlic, baked until browned and served over fluffy golden rice with sweet peas and a squeeze of lime.

Turkey Meatballs with Turmeric Rice and Peas

Ingredients

  • 1¼ lb560 gGround turkey, 93% lean
  • 1 large50 gEggsbeaten
  • ⅓ cup40 gPlain dry breadcrumbs
  • 1 medium110 gYellow onionfinely grated
  • 4 cloves12 gGarlicminced
  • 1½ tbsp grated10 gFresh gingerfinely grated
  • 1 cup chopped16 gFresh cilantrochopped
  • 1 tbsp6 gCurry powder
  • ¾ tsp2 gGround turmeric
  • ¾ tsp5 gSalt
  • ½ tsp1 gBlack pepper
  • 1 tbsp14 gCanola oil
  • 1½ cups280 gLong-grain white rice, dryrinsed
  • 2 cups500 gWater
  • 1½ cups200 gGreen peas, frozen
  • 2 tbsp30 gLime juice

Steps

  1. Preheat the oven to 425°F (220°C) and brush a rimmed baking sheet with half of the canola oil.
  2. In a saucepan, bring the water, the rice, the turmeric and one third of the salt to a boil, then cover and simmer on low for 15 minutes.
  3. Meanwhile, in a large bowl mix the egg, breadcrumbs, onion, garlic, ginger, curry powder, black pepper, the remaining two thirds of the salt and half of the cilantro.
  4. Add the turkey ground and mix gently with your hands until just combined.
  5. Roll the mixture into about 20 balls, set them on the baking sheet and brush the tops with the remaining half of the canola oil.
  6. Bake for 16 to 18 minutes, until browned and the centers reach 165°F (74°C).
  7. When the rice has simmered, scatter the peas over it, cover and let stand off the heat for 10 minutes, then fluff with a fork.
  8. Spoon the rice and peas into bowls, top with the meatballs, drizzle with the lime juice and sprinkle with the remaining half of the cilantro.

Check labels: Dairy-free when you buy plain dry breadcrumbs made without milk.

Contains: Egg, Gluten. Some brands contain milk, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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