Turkey Meatball Curry cooked in a delicious tomato and coconut sauce, a fantastic Indian-style family dinner that is quick and easy to make. And so nutritious too!
If you like meatballs and curries, why not combine them and make one special dish that absolutely everybody will love? With earthy Indian spices and a touch of coconut goodness, this curry is one of a kind.
I really enjoy cooking with turkey mince/ground turkey. It's a healthy option, pretty easy to find in larger stores, and perfect to cook with all year round. And if you are a fan of leaner/non-red meat, the turkey breast mince is just perfect for this recipe.
The base of this curry is the same tomato coconut sauce I used for a few of my favourite curries: Indian Chicken Curry with Coconut Milk, Indian Fish Curry with Coconut Milk, or Coconut Chickpea Curry. If my girls like a certain recipe, I tend to adapt it to cover a wider range or ingredients, without altering the overall dish.
Simply replace the source of protein, be it animal or plant base, and you get a fabulous Indian curry every single time. And the process itself is dead easy.
Step-by-step photos and instructions
I used turkey for the meatballs, but any other meat would be fine too: chicken, beef, pork, lamb, or a combination of any of these. Browning them beforehand adds colour and taste, so I highly recommend that.
For the meatballs
- in a bowl, combine the turkey mince, minced onion, salt, pepper, paprika and curry powder
- mix well to combine
- use your hands to shape meatballs - depending on the size of the balls, you can get approximately 20 meatballs
- heat up the oil in a frying pan, and fry in batches until lightly brown - the meatballs will not be cooked through at this stage
- remove from the pan and set aside
For the coconut sauce
Once the meatballs are done, it's time we got the sauce ready, and that's such a simple job. My curry sauce is really mild, but you can add more heat to it by using chilli peppers or powder.
- heat up the oil, and fry the onion until translucent
- add the minced garlic and ginger and cook for a further 30 seconds
- add the spices and seasoning and mix well so that they can release their fragrance
- in go the coconut milk and chopped tomatoes
- add the meatballs back to the pan, and cook on a medium heat until the sauce is reduced and the meatballs are cooked through
- garnish with fresh parsley or coriander
Expert tips
This dish is simplicity in itself. It's super quick to make - the cooking time itself is 20 minutes, plus the prep time, which is not too long at all.
I love using full-fat coconut milk, the rich cream is what gives this dish that creamy texture, I really advise against using low-fat coconut milk, as the curry won't be as expected. If you want a good curry, you might as well do it the right way!
If you don't have chopped tomatoes, the plum tomatoes should work as well, you might just have to crush them a bit if they are still chunky towards the end of the cooking.
Feel free to add more spices if you want a more spiced curry, otherwise just enjoy the dish, it went down very well with us!
If you’ve tried this INDIAN TURKEY MEATBALL CURRY or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, and PINTEREST to see more delicious food and what I’m getting up to.
Turkey Meatball Curry
Ingredients
For the meatballs
- 500 g turkey mince ( 1 lb ground turkey)
- 1 small onion
- 1 teaspoon mild curry powder
- ½ teaspoon salt
- â…› teaspoon ground black pepper
- 1 tablespoon vegetable oil
For the sauce
- 1 onion
- 3 cloves of garlic, minced
- 1 tablespoon ginger puree
- 1 tablespoon mild curry powder
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 tin coconut milk (400 g, 13 oz)
- 1 tin chopped tomatoes (400 g, 13 oz)
- 2 tablespoon vegetable oil
- ½ teaspoon salt
- â…› teaspoon ground black pepper
- 1 tablespoon chopped fresh parsley or coriander
Instructions
- To make the meatballs, add the turkey mince, onion, curry powder and seasoning to a ball and mix to combine.
- Use your hands to shape 20 meatballs.
- Heat up the oil in a frying pan, and lightly brown the meatballs in batches.
- Remove from the heat and set aside.
- In a large pan, heat up the remaining oil, and add the chopped onion.
- Fry until translucent.
- Add the minced garlic and ginger and fry for a further 30 seconds.
- Add the spices and seasoning, and mix well.
- In go the coconut milk, chopped tomatoes and meatballs.
- Leave to cook on a medium heat until the sauce is reduced and the meatballs are cooked through.
- Garnish with fresh parsley or coriander.
Nutrition
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