Ingredients

• 1 1/4 pounds ground turkey
• 1/4 cup breadcrumbs
• 1 large egg
• 3/4 cup chopped fresh cilantro
• 1 onion (1/4 grated, 3/4 chopped)
• 1 tablespoon grated peeled ginger
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 red bell pepper, chopped
• 2 to 3 teaspoons hot Madras curry powder (or regular curry powder mixed with 1/4 teaspoon cayenne)
• 1 15-ounce can no-salt-added fire-roasted tomatoes
• 3 cups cooked white rice

Instructions

1. Preheat the broiler and line a baking sheet with foil. Combine the turkey, breadcrumbs, egg, 1/2 cup cilantro, grated onion, 2 teaspoons ginger and 1/2 teaspoon salt in a large bowl. Mix with your hands until just combined. Form into 20 meatballs (about 1 1/2 inches each); transfer to the prepared baking sheet. Set aside.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion, bell pepper and a pinch of salt. Cook, stirring occasionally, until the vegetables are lightly browned and tender, about 5 minutes. Add the remaining 1 teaspoon ginger and the curry powder. Cook, stirring to coat, 1 minute. Add the tomatoes, 1 1/2 cups water and 1/4 teaspoon salt; bring to a simmer. Reduce the heat to low and cook until slightly thickened, about 3 minutes.
3. Meanwhile, broil the meatballs until lightly browned and just cooked through, about 5 minutes. Nestle the meatballs in the sauce. Cover and cook until the sauce is thickened, 7 minutes. Stir in half of the remaining cilantro; season with salt. Serve the meatballs and sauce with the rice; top with the remaining cilantro.
4. Photograph by Ryan Dausch