The recipe calls for a lot of curry paste, though the end result is not very spicy at all; remember, ground turkey is quite bland and needs aggressive spicing to perk it up. However, if you're not sure, add half of the amount, and test for seasoning by frying a spoonful of the meatball mixture. Taste, and add more curry paste if you wish.
Makes 12 large meatballs (2-3 per serving).
1 lb ground turkey (I use 93% fat-free)
1/2 cup plain dry bread crumbs
1/2 cup plain nonfat Greek yogurt
1 large egg
3 Tbsp red curry paste
1/2 tsp ground coriander
1/4 cup chopped fresh cilantro
2 tsp reduced-sodium soy sauce
1/4 tsp kosher salt
1/2 tsp fresh black pepper
Thai sweet chili sauce, for dipping
Preheat oven to 425°F. Line a rimmed baking sheet with a Silpat (silicone mat) or spray with cooking spray, and set aside.
In a large mixing bowl, combine all ingredients except the sweet chili sauce. Use your hands to bring the ingredients together, making sure the seasonings are well distributed throughout the mixture.
Heat a tiny nonstick frying pan over medium heat. Add a drop of olive or canola oil, and 1 tablespoon of the turkey mixture. Cook for 1 minute on each side, until cooked through. Taste to make sure the seasoning of your turkey is correct. Adjust with salt or pepper, if needed.
Use an ice cream scoop with a release (called a disher) to make large meatballs, or divide the mixture into 12 equal parts and roll the meatballs with your hands. Place on the prepared baking sheet.
Bake at 425F on the middle rack of the oven for 18-21 minutes, until the meatballs are lightly browned on top.
Serve over rice, wrapped in lettuce leaves, or in a salad.