Warm up with this comfort food featuring protein packed turkey meatballs. The tasty bites of curry meatballs and coconut brown rice are filling, healthy and oh soooo good.

Making the meatballs:
2 pounds ground turkey
1 onion, minced or grated on a box grater
3 tablespoons chopped cilantro 
1 teaspoon sesame oil
1 cup bread crumbs (panko) 
1 tablespoon ground ginger
5 cloves minced garlic
2 eggs 
1/4 cup soy or tamari sauce
sriracha to taste 

Directions:
Place all ingredients in a mixing bowl and combined, careful not to over mix! use an ice cream scoop or 2 spoons to create meatballs. Wet hands and roll the meatballs to smooth them out. Cook on parchment paper to avoid sticking. 450 degrees for 12 – 15 mins.

Prepping the rice:
2 cups Uncle Ben’s brown rice
1 – 14 ounce can full fat coconut milk
1 1/2 cups water
2 teaspoons salt 

Directions: In a large pot over medium heat, combine rice, coconut milk, water, and salt. Bring to a boil, then reduce heat, and let simmer, covered, 18 to 20 minutes or until rice is tender. Remove from heat and let sit for 10 minutes, then fluff with a fork.

Preparing the sauce: 
1 tablespoon coconut oil
1 onion, chopped 
3 cloves minced garlic
1 inch knob of ginger, grated
3 tablespoon curry paste
1 cup chicken stock
1/2 cup smooth peanut butter
1 red bell pepper, diced
1 yellow bell pepper
Diced cilantro and lime for garnish 

Directions: Heat coconut oil and add onion, garlic, peppers and ginger to the pan. Cook on medium heat for a couple minutes. Add curry paste, chicken stock and peanut butter, stir until combined and let cook about 5 minutes to thicken sauce. Add cooked meatballs and simmer a couple more minutes.

Top with lime and cilantro! Serve with coconut rice and naan bread! 

Chef Katie’s Tip: Make the meatballs first. While the meatballs are cooking, make the rice. Prepare the sauce last!