SEASON THE TURKEY 12 TO 24 HOURS IN ADVANCE. This allows for the meatballs to tenderize as well as develop a full flavor. (The meatballs will still taste great if you decide to shape and make them right away).

Let's marinate the ground meat.

• Add the ground turkey meat to a large mixing bowl.
• Add in all the marinade ingredients. Mix thoroughly. Cover with plastic wrap and refrigerate overnight, up to 24 hours.

  Note: If you are pressed for time, meatballs can be shaped and baked immediately (or marinate for less time).

12 to 24 hours later...

Preheat oven to 450F degrees. And line a sheetpan with parchment paper. Grease the paper with olive oil or non stick spray.

• Remove the marinated turkey meat from the refrigerator.
• Divide the meat into 15 equal portions (eyeball). Shape into rounds about 2 inches in diameter. Place the shaped meatballs on the parchment paper, spacing them about an inch apart to allow for browning.

  Note: I use a little bit of olive oil to grease my hands when shaping the meatballs and I shape them while still very cold. Makes the process easier.
• Bake the meatballs 25 to 30 minutes, until lightly browned.

While the meatballs are baking, make the coconut curry sauce.

• Heat the ghee in a heavy bottom pot using medium heat.
• Saute the onions for about 5 minutes until the edges starts to brown slightly and the onions are soft.
• Add in the garlic and thyme leaves. Stir and cook 30 to 60 seconds.
• Add in the coriander and turmeric. Stir and cook 30 to 60 seconds.
• Add in the red curry paste. Stir.
• Add in the tomatoes. Season with a pinch of the salt and pepper. Stir and cook 5 minutes until the tomatoes starts to breakdown.
• Add in the potatoes. Season with the remaining salt and freshly ground black pepper. Add in 1/4 cup of the cilantro. Stir.
• Pour in the coconut milk and chicken broth. Stir. Add in the hot pepper if using. Cover and bring to a boil. Reduce heat medium low or low and simmer for 15 to 25 minutes.

  Note: The sauce will be ready when the meatballs come out the oven and the potatoes are fork tender..

Let's bring it alltogether:

• Once the meatballs have cooked for 25 to 30 minutes until lightly brown, remove them from the oven.
• Before adding the meatballs to the sauce, stir in the lime juice. Tear the mint leaves into smaller pieces and add to the sauce. Stir.
• Transfer the meatballs into the coconut curry sauce. Add 1 to 2 tablespoons of the remaining cilantro. Stir. Cover and simmer for 10 to 15 minutes.

  Note: the meatballs will be fully cooked in about 10 minutes for the 2 inch size. If you make the meatballs larger, cook up to 15 minutes.
• Turn off the stove. Transfer to a serving bowl. Garnish with more fresh cilanto. Serve over brown or white rice. Or even pasta or mashed potatoes. Enjoy!