Freezer friendly, perfect for meal prepping, and tasty.
Line two baking sheets with parchment paper and set aside. Preheat oven to 375 degrees F. In a small bowl, combine the broccoli, 1 Tablespoon oil, 1/2 teaspoon garlic powder, salt, and pepper. Toss to fully coat and then evenly arrange on one of the prepared baking sheets. In another small bowl, combine the breadcrumbs and remaining seasonings. Add the egg and the ground turkey and mix just until combined. Shape into 20 even sized balls and place evenly on the remaining baking sheet. Place both pans in the preheated oven. Cook the broccoli for 15-20 minutes, or until just starting to brown. Cook the meatballs for 20-25 minutes, or until just starting to brown and the internal temperature is at least 165 degrees F.
In a small saucepan, combine the coconut milk and the red curry paste. Heat the coconut milk and curry paste over medium heat until simmering. Let simmer for 5 minutes, then remove from heat.
Place an even amount of rice or cauliflower rice in meal prep containers and then layer with an even amount of broccoli and and even amount of turkey meatballs. Evenly distribute the curry sauce over the bowls. These last in the fridge for up to 5 days or in the freezer for 3-6 months.
For extra flavor in the sauce, try cooking chopped garlic or onion before adding the coconut milk and curry paste, adding a splash of soy sauce or rice vinegar at the end of cooking, or topping the dish with cilantro or crushed peanuts.
This dish freezes well and can be kept in the freezer for 3-6 months.