Alkimiah (al-kee-mee-ah) is a Baltimore-based partnership between Mera Kitchen Collective & Alma Cocina Latina to holistically address food apartheid by providing delicious and well balanced meals for all, create and sustain meaningful employment with paths to ownership, and reimagine our relationship to food systems and the hospitality industry, with a priority given to the health of each individual and our planet. Since launching their Community Meal Commitment in March 2020, they have prepared and served over 87,000 meals to neighbors in need.

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Thai Turkey Meatballs with Red Coconut Curry

Prep Time
25 min
Cook Time
Total Time
25 min



1 pound ground turkey (can use chicken or pork)

½ cup Panko breadcrumbs

2 large eggs

1 bunch fresh cilantro, stems finely chopped and leaves reserved for serving

1 (3 inch) knob fresh ginger, minced and divided

5 large garlic cloves, minced and divided

1 tablespoon toasted sesame oil

2 teaspoons fish sauce

2 teaspoons soy sauce (or tamari)

2 teaspoons kosher salt, plus more to taste

Freshly ground black pepper

1-2 medium broccoli crowns, chopped into florets

2 tablespoons olive oil, divided

1 bunch scallions, sliced

1 red bell pepper, finely chopped

1 (15 ounce) can coconut milk

1 tablespoon red Thai curry paste (more or less depending on your spice preference)

1 tablespoon curry powder

3 tablespoons brown sugar

Limes, for serving,

Cilantro leaves, for serving

White rice, for serving


Make the meatballs. Preheat oven to 400F and line a sheet pan with foil or parchment paper.. In a large bowl, mix turkey, panko, eggs, cilantro stems, half of fresh ginger, half of fresh garlic, sesame oil, fish sauce, soy sauce, salt and pepper. Roll into golf-ball size spheres and place on prepared sheet pan. Bake until golden brown, 20-25 minutes, rotating the pan half way through.

Roast the broccoli. Line another sheet pan with foil or parchment paper. Mix florets with 2 tablespoons olive oil, salt and pepper. Roast until barely golden brown, 15-20 minutes.

Make the curry. Heat remaining 2 tablespoon oil in a large skillet over medium heat. Saute scallions, remaining half of fresh ginger, remaining half of fresh garlic, and red pepper until pepper slightly softened and garlic and ginger are fragrant, 2 minutes. Add coconut milk, red curry paste, and curry powder, and sugar, whisking until smooth. Let simmer for 5 minutes. Season to taste with salt, pepper, and lime juice (you can also add more sesame oil, fish sauce, and soy sauce here, if desired). Add meatballs and broccoli, tossing to coat in curry sauce. Serve over white rice with limes and cilantro immediately.