Protein Packed and full of flavour with a delicious texture, turkey mince is a great choice for making meatballs. Makes a nice chance from beef.

For the meatballs
400gr turkey mince
1 tsp of each chopped fresh chilli, ginger and lemongrass or you can use the pastes if you wish.
1 spring onion chopped
1 tbsp mango chutney
2oz breadcrumbs
1 tsp salt

Makes 8 small meatballs- feel free to double and freeze!

Tip the turkey mince into a bowl, add all the other ingredients, mix well and shape into meatballs. Cover with cling film and leave in the fridge for 10-15 minutes to chill while you make the sauce.

For the Spiced Coconut Sauce
2 tbsp rapeseed, coconut or olive oil
1 medium white onion finely diced
1 tbsp fresh ginger peeled and grated
2 tsp mashed garlic
1 tsp each of garam masala, mild curry powder and turmeric
1 tsp salt
1/2 can of chopped tomatoes (about 200gr)
1 tin of coconut milk
1 tsp sugar

Juice of 1/2 lime

Heat the oil and add the onion and sweat for about 2 minutes until it softens.
Add the garlic and ginger and cook for another 3 minutes.
Stir in the spices and salt then cook for a minute to get the raw taste out of them, make sure heat is not too high. Add the tomatoes and coconut milk, stir to combine. Bring to the boil, reduce to a simmer and taste. You may need the tsp of sugar at this point as sometimes tomatoes need a bit of sweetness. If required add, stir and taste. And add the turkey meatballs and cook the meatballs in the sauce over a medium heat for about 8 minutes, then turn them over and cook for about the same until cooked through. Splash the sauce over them occasionally. Just before serving, stir in the lime juice and sprinkle over the copped coriander and serve with rice on the side.