Thai Meatballs with Red Curry Sauce

In a large bowl, combine the ground turkey, lemongrass, garlic, ginger, lime juice, cilantro, sugar, fish sauce, egg, panko breadcrumbs, salt, and black pepper. Mix until well combined. Using a cookie scoop or your hands, form the mixture into meatballs about 2 tablespoon each.
1 pound ground turkey, 2 Tbsp lemongrass, 3 cloves garlic, 1 Tbsp ginger, 2 Tbsp lime juice, 3 Tbsp cilantro, 1 tsp sugar, 2 Tbsp fish sauce, 1 egg, ½ cup panko breadcrumbs, ½ tsp salt, Freshly cracked black pepper
Heat a large skillet over medium heat. Add the meatballs and cook for 2-3 minutes per side until browned. They do not need to be fully cooked through at this stage. Remove and set aside.
In the same pan, add the diced onion and red bell pepper. Cook for 1-2 minutes until slightly softened. Add the ginger and red curry paste and stir for about 30 seconds until fragrant.
½ white onion, ½ red bell pepper, 1 Tbsp ginger, 2 Tbsp red curry paste
Add the coconut milk, chicken broth, fish sauce, brown sugar, and cornstarch slurry. Stir well and bring the sauce to a gentle simmer. Cook for 2-3 minutes until the sauce slightly thickens. Season with salt to taste.
1 cup full-fat coconut milk, 1 cup low-sodium chicken broth, 2 Tbsp fish sauce, 1 Tbsp brown sugar, 1 Tbsp cornstarch + 2 tablespoon water, Salt
Return the meatballs to the pan and simmer for 5-7 minutes, or until the meatballs are fully cooked.
Serve with rice and garnish with chopped cilantro.
Chopped cilantro