These Pan Roasted Curry Turkey Meatballs are a fantastic mid-week dinner. Tender turkey meatballs made with yogurt and garam masala get covered in a delicious blended curry of tomatoes, onions, ginger and warm spices. Great as an appetizer or served over rice.
Hey there everyone, this is number four in my Meatball Series and these pan roasted turkey meatballs are super easy to make using yogurt instead of an egg and warm Indian influenced spices that include garam masala. Feel free to use either store bought garam masala, or if you’re like me, try making your own using my Garam Masala Spice Blend.
This is a fantastic curry sauce made with sautéed onions, garlic and ginger that get a bit of a kick from chiles, cumin and coriander.
The sautéed vegetables cook with crushed tomatoes and are then puréed in a blender for a thick, flavor packed sauce.
Chicken stock is added to the purée and poured over the roasted turkey meatballs to simmer away, or if made ahead, drop them in a slow cooker where they cook and develop their flavors.
Whether you make the meatballs small for appetizers, or golf ball sized for a meal, this turkey meatball curry is satisfying and flavor packed.
These are super moist turkey meatballs using yogurt and are quickly baked in a hot oven to keep their shape.
The flavor of these turkey meatballs are fantastic and can be used in different recipes even if you choose not to make the curry sauce here.
This makes about 30 meatballs and I like to freeze them for other dinners, too.
Simply thaw everything out and add a little chicken stock or milk to the curry sauce and mix it all again and simmer away in the slow cooker on low for 2-4 hours until warm and ready for dinner.
For Slow Cooker or Indian inspired dishes try my Slow Cooker Sweet and Sour Sticky Ribs, Slow Cooker BBQ Beef Stuffed Potatoes, Slow Cooker Flank Steak Street Tacos, Butter Chicken – Punjabi Murgh Makhani, Creamy Black Lentils or my Easy Chicken Korma.
A wonderful side dish for these would be my Easy Chickpea Masala, too. Enjoy!
Curry Turkey Meatballs
- 2 tbsp olive oil
- 2 lbs ground turkey
- 2 garlic cloves (minced)
- 1 tbsp ginger paste
- 1 tbsp garam masala
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1/2 tsp cayenne pepper
- 1/3 cup Greek yogurt
- 3 tbsp olive oil
- 2 onions (sliced)
- 6 garlic cloves
- 2 tbsp ginger paste
- 3 dried chiles de árbol (See Note 1)
- 1 bay leaf
- 2 tbsp coriander seeds (See Note 2)
- 1 tbsp curry powder (See Note 3)
- 1 tbsp ground cumin
- 1 tbsp ground turmeric
- 2 tsp black pepper
- 14.5 oz can crushed tomatoes
- 2 tsp kosher salt
- 2 cup chicken stock
- Preheat oven to 450°F. Coat bottom of a 13x9" roasting pan with 2 tablespoons of olive oil, set aside.
- Mix all Meatball ingredients together in a bowl (except olive oil). Gently mix together by hand until incorporated completely.
- Use a small 1 1/2 inch scoop or roll into 30 balls (about the size of a golf ball). Stack them tightly in the baking dish so all sides are touching.
- Roast for 20 minutes (internal temp should be 165°F). While roasting make the curry sauce (See below). After the 20 minutes pour curry sauce evenly over meatballs and bake covered for another 15 minutes. (See Note 4)
- Heat oil over medium heat in a large Dutch oven or other heavy pot. Add onions, garlic, ginger, chiles and bay leaf and cook, stirring often, until onions are translucent and starting to brown, about 10 minutes.
- Stir in coriander seeds, curry powder, cumin, turmeric and black pepper. Cook, stirring often for about 2 minutes. Add crushed tomatoes and their juices, stirring and scraping bottom of pot, and bring to a boil. Add salt and chicken stock, return to a boil. Reduce heat and simmer for 20 minutes.
- Let curry sauce cool slightly, transfer to a blender and purée until smooth. Pour over meatballs as described above or See Note 4.
- Substitute 2 teaspoons of red chili flakes.
- Substitute 1 1/2 teaspoons of ground coriander.
- I use madras Curry Powder which is a hotter type with typically more red chili in it. Other brands have less heat.
- Meatballs can be made in advance or use frozen and place meatballs in a slow cooker and pour sauce over. Cover and set on low for 2-4 hours until warmed through and flavors have melded. Serve hot.