This recipe makes quite a few meatballs, so make them for meal prep, freeze them, or make them for a dinner party! Or, cut the recipe on half for fewer servings!

In medium saucepan, heat 1/4 cup of olive oil and add onions, cooking until translucent. Reduce heat to medium low and add chili flakes, garlic, ginger, and salt and pepper to taste. Sauté on low, until slightly golden and size is reduced, about 5-8 minutes.

In small bowl, add almond meal, and create an indent in center. Add milk, and mix together until texture is fluffy. Set aside.

In large mixing bowl, add ground turkey, and make a crater in the center. Place almond meal mixture, eggs, salt and pepper, and the sautéed onions in the center. Mix well.

Roll turkey into 2 inch balls and place on parchment paper.

In medium sauce pan, add all curry broth ingredients, and bring to a simmer on medium-low heat. Reduce to lowest temperature and set aside.

In medium sauce pan, heat 3 Tbsp. olive oil. When hot, add in about 8 meatballs around the edges of the pan (could be more or less depending on circumference of pan)—not the center, in order to leave space for flipping—and cook on medium-low heat. Make sure the oil is evenly distributed at the bottom as meatballs are cooking. Cook for about 3 minutes before flipping. Tops should be slightly golden.

After flipping meatballs, reduce heat slightly and cook for 5-8 more minutes. During this time, add about 1/2 cup of the broth to the meatballs, spooning broth over the top occasionally. Continue on medium-low heat until meatballs are fully cooked.

Repeat this until all meatballs are done. Serve in broth with fresh lime zest on top, and your favorite rice on the bottom, or remove excess broth and place in freezer-safe container for freezing.