Curry Spiced Turkey Meatballs over Lemon Rice, Tomato and cucumber salad

This is an old favorite from Rachael Ray's Express Lane Cookbook. We all love it except for Kenzie. Remember she has that ground meat aversion. LOL

Curry Spiced Turkey Meatballs over Lemon Rice
Makes 6 servings (4 in RR's world)
10 points per serving
Approximate cost of this meal: $7

3 Tablespoons EVOO
1 Tablespoon ground coriander
1 celery rib, finely chopped
1 small carrot, peeled and grated
5 garlic cloves, 1 crushed, the rest chopped
2 lemons
salt and pepper
1 1/2 cups white rice
4 1/2 cups chicken stock
1 package ground turkey breast
2 large onions, half of one grated and the rest thinly sliced
1/2 cup fresh flat leaf parsley, chopped
1 Tablespoon curry powder
1/2 teaspoon ground cumin
3-inch piece of fresh ginger, peeled and grated
2 Tablespoons unsalted butter
1 serrano pepper, cut in half lengthwise
2 Tablespoons all purpose flour
1/4 cup mango chutney
1 10-oz box frozen peas
1/4 cup fresh cilantro leaves, chopped

Heat a medium pot with a tight fitting lid over medium high heat. Add 1 Tablespoon of the EVOO. Add 1/2 Tablespoon of the coriander, the celery, carrot, the crushed garlic clove, the zest of both lemons and a little salt and pepper and cook, stirring, for about 1 minute.Add the rice and stir to coat it in the oil. Add 2 1/2 cups of the chicken stock and the juice of one of the lemons. Bring the stock to a boil, cover the pot and reduce the heat to a simmer. Cook for 15-18 minutes, until the rice is tender.

In a mixing bowl, combine the ground turkey, grated onion, half of the parsley, half of the chopped garlic, the curry powder, the remaining half tablespoon of coriander, the cumin, half of the grated ginger, and salt and pepper. Mix until just combined. Preheat a nonstick skillet over medium high heat with the remaining 2 Tablespoons of EVOO. Dip your hands in water and then begin rolling small bite sized balls, adding the balls to the pan as you roll them. Continue dipping and rolling until you have used up all the ground meat.
*I needed to be able to control portion sizes so I weighed all the meat mixture and then divided that by a number divisible by 6 (It was 24 for me) and made my meatballs exactly that size. (1 oz. each)
Let the meatballs get nice and brown before you turn them. Cook the balls for 10-12 minutes, shaking the pan occasionally to brown them equally on all sides.

Remove the balls from the skillet to a plate, return the skillet to the heat, and add the butter, sliced onion, the remaining chopped garlic, the rest of the grated ginger, the serrano pepper halves, and salt and pepper. Cook for about 3 minutes until the onions are slightly tender, stirring frequently. Sprinkle the onions with the flour and continue cooking for 1 minute. Whisk in the remaining 2 cups of chicken stock and bring the mixture to a boil. Add the mango chutney and return the meatballs back to the skillet; cook for 2-3 minutes, add the peas, the remaining parsley, and the cilantro, and cook 1 more minute. Remove the serrano pepper from the sauce and discard. Divide the lemon rice among dinner plates and top it with some of the meatballs and sauce.

I served this meal with a salad of fresh tomatoes, sliced cucumber, red onion, chopped cilantro, salt and pepper.

One serving is 1 cup rice, 2/3 cup sauce, 4 meatballs and some of the salad (I hardly count the salad. It takes a lot of it to be one point.)