Curry Turkey Meatballs
These Curry Turkey Meatballs are the perfect mid-week dinner! Tender, pan roasted 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. Recipe adapted from Rebecca Collerton.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Servings: 8 servings
- 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.
Calories: 284kcal | Carbohydrates: 12g | Protein: 31g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 64mg | Sodium: 893mg | Potassium: 682mg | Fiber: 3g | Sugar: 4g | Vitamin A: 255IU | Vitamin C: 8.3mg | Calcium: 69mg | Iron: 3.3mg