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🍽️ Chicken meatballs in creamy curry sauce

647 kcal · 30 min · 4 servings

Ingredients

• 800 g turkey breast fillet
• 1 egg
• 1 untreated lemon (zest)
• salt
• pepper (from the mill)
• 60 g breadcrumbs
• 3 tbsp vegetable oil
• 1 onion
• 1 clove garlic
• 2 tbsp yellow curry paste
• 500 ml poultry broth
• 200 ml whipping cream
• 150 g peas
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Rinse the turkey thoroughly and pat it dry with a kitchen towel.
2. 2. Mince the meat very finely or push it through a meat grinder.
3. 3. Place the meat into a bowl.
4. 4. Add the egg, the lemon zest, salt, and pepper.
5. 5. Mix everything with breadcrumbs until you have a moldable mixture.
6. 6. Shape small balls from the mixture.
7. 7. Heat 2 tablespoons of oil in a hot pan.
8. 8. Fry the balls on all sides for 2 to 3 minutes until golden brown.
9. 9. Remove the balls from the pan.
10. 10. Let them drain on kitchen paper.
11. 11. Peel the onion and the garlic.
12. 12. Dice the onion finely and chop the garlic.
13. 13. Sauté the onion and garlic in the remaining oil until translucent.
14. 14. Stir in the curry paste briefly.
15. 15. Deglaze the mixture with the broth and the cream.
16. 16. Add the peas.
17. 17. Let the sauce simmer quietly for about 10 minutes.
18. 18. Season the sauce with salt and pepper to taste.
19. 19. Add the meatballs to the sauce.
20. 20. Let them cook through for approx. 8 minutes over gentle heat.
21. 21. Distribute the meatballs onto plates.
22. 22. Sprinkle them with parsley.
23. 23. Serve the dish with rice as desired.

Nutrition per serving

• kcal: 647
• Protein: 63 g · Fett/Fat: 34 g · Carbs: 22 g