Coconut Curry Turkey Meatballs

1 lb ground turkey

1/4 cup fresh cilantro, finely chopped

1/3 cup breadcrumbs

1 tbsp green onion, thinly sliced

1 tbsp fresh ginger, grated

1 garlic clove, grated

1/2 tsp salt

1/2 tsp pepper

1 egg

1 cup coconut milk

1 10oz jar coconut curry sauce (I used Masala Mama brand)

1 serving basmati rice, cooked

Extra sliced green onion, for serving

Combine the turkey, cilantro, breadcrumbs, green onion, ginger, garlic, salt, pepper, and egg. Chill in the fridge for 20 minutes (this makes its easier to form meatballs). Meanwhile, cook the rice. Heat a couple tablespoons of olive oil in a skillet over medium heat. Form the turkey mixture into meatballs, using 1-2 tablespoons at a time. Add the meatballs to the skillet and brown for 5 minutes. Flip and brown another 5 minutes. Pour in the coconut milk and curry sauce. Gently flip and move meatballs in sauce to combine. Bring to a simmer, cover, and let cook 12-15 minutes. To serve, spoon meatballs and sauce over rice. Top with sliced green onion.