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🍽️ Tender Turkey Meatballs in Creamy Curry Sauce

503 kcal · 30 min · 4 servings

Ingredients

• 500 g Turkey Breast Fillet
• 1 tbsp Ghee
• 1 Shallot (finely chopped)
• 1 tbsp Butter
• 1 tbsp Ground Almond Kernels
• 2 Egg Yolks
• Salt
• Pepper (from the mill)
• 2 tbsp Sesame (roasted)
• 250 ml Heavy Cream
• 2 tbsp Curry Powder (mild)
• 1 Box Cress

Instructions

1. 1. Heat some butter in a frying pan.
2. 2. Add the finely chopped shallot to the hot butter.
3. 3. Sauté the shallot until it is soft and translucent.
4. 4. Grind the turkey meat in a meat grinder or chop it finely with a knife.
5. 5. Place the ground meat into a large bowl.
6. 6. Add the sautéed shallot, ground almonds, egg yolk, and sesame seeds to the meat.
7. 7. Season the mixture with salt and black pepper.
8. 8. Mix all ingredients thoroughly by hand.
9. 9. Shape the mixture into small, uniform meatballs.
10. 10. Heat ghee (clarified butter) in a large frying pan over medium-high heat.
11. 11. Fry the meatballs in batches in the hot fat.
12. 12. Cook them slowly until they are golden brown on all sides.
13. 13. Remove the cooked meatballs from the pan and keep them warm.
14. 14. Pour the cream into the same pan.
15. 15. Stir curry powder into the cream.
16. 16. Bring the sauce to a boil.
17. 17. Reduce the heat and let the sauce simmer gently for about 5 minutes.
18. 18. Stir the sauce well to make it creamy.
19. 19. Finally, adjust the seasoning of the sauce with salt and pepper.
20. 20. Serve the meatballs on plates.
21. 21. Pour the hot curry cream sauce over the meatballs.
22. 22. Snip fresh cress directly over the dish.

Nutrition per serving

• kcal: 503
• Protein: 37 g · Fett/Fat: 38 g · Carbs: 3 g