Add the turkey, panko breadcrumbs, cilantro, ginger, green onions and garlic to a medium bowl. Season with 1 teaspoon kosher salt & ground black pepper as desired. Use your hands to mix just until combined – take care to avoid over-mixing. Divide the curry meatball mixture into 12-15 equal portions, then gently roll each into a meatball slightly larger than the size of a golf ball, rolling just until smooth – take care to avoid pressing the meatballs together too compactly. For quickness & ease, I like using a spring-loaded scoop. The mixture yields 12-15 1 ½-inch meatballs.

Add 2 tablespoons of the coconut oil to a large skillet over medium-high heat. Once hot, add the meatballs to the skillet. Working in batches as needed to avoid overcrowding the skillet, cook the meatballs 2 minutes per side, until deeply browned. Transfer to a plate & repeat with any remaining meatballs.

Once the meatballs have browned, soften the onions & peppers. If needed, add in an extra splash of coconut oil to the skillet. Add the onion & bell peppers, seasoning with ½ teaspoon kosher salt & ground black pepper as desired. Stir to combine. Cook over medium heat, stirring occasionally until the peppers & onions begin to soften slightly, 4-5 minutes. Add the curry paste to the skillet, stirring to combine. Cook for an additional 2-3 minutes, until the curry paste is deeply browned & fragrant.

: Add the coconut milk to the skillet. Use a wooden spoon to scrape up any brown bits that have formed at the bottom of the skillet – that’s where the flavor is! – & stir to combine. Add the meatballs back into the skillet. Simmer 8-10 minutes, turning the meatballs a few times to coat in the sauce, until the curry sauce is thickened and the meatballs are cooked through. Finish with a fresh squeeze of lime juice, and stir to combine.

, spooning the meatball curry over rice or your grain of choice. Finish with thinly sliced green onions & finely chopped cilantro as desired. Enjoy!