Spicy Turkey Meatball Curry
User Reviews
5.0
3 reviews
Excellent
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Prep Time
30 mins
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Cook Time
1 hr
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Total Time
1 hr 30 mins
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Servings
6 -8 servings
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Calories
389 kcal
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Cuisine
Indian
Spicy Turkey Meatball Curry
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This turkey meatball curry with turkey meatballs, turmeric, and many other spices is one of the best curries ever!
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Ingredients
Meatballs:
- 6 green onions Note 1
- 6 garlic cloves
- 1 inch ginger 2.5 cm
- 1 tablespoon fresh lemon juice
- 1 tablespoon garam masala
- 1 teaspoon Coriander
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper
- 1 small pinch dried chili flakes
- 2 lbs ground turkey 900 g, Note 2
- 1 large egg
- 3 tablespoons PLAIN yogurt
- 2 teaspoons fine sea salt
Curry sauce:
- 2 tablespoons oil
- 3 medium onions
- 10 garlic cloves
- 1½ inch ginger 4 cm
- 2 pieces fresh turmeric each about the size of your little finger
- 1 teaspoon ground turmeric or use 4 teaspoons if you don't have fresh turmeric
- 4 teaspoons curry powder not too hot
- 4 teaspoons cumin
- 3 tablespoons ground coriander
- ½ teaspoon ground black pepper
- 1 can tomatoes 14 oz/ 400 g
- 1 bay leaf
- 1 tablespoon fine sea salt
- 2 cups water 500 ml
- 1 tablespoon lemon juice
- cayenne pepper to taste
- cilantro to garnish
Instructions
Meatballs:
- Preheat the oven to 400°F/ 200°C. Line a baking sheet with parchment paper or foil.
- Blend spices: Roughly chop the green onions, garlic cloves, and ginger. Place them in a (small) blender together with the lemon juice, garam masala, coriander, cumin, cayenne pepper, and chili flakes. Blend until smooth.6 green onions + 6 garlic cloves + 1 inch ginger + 1 tablespoon fresh lemon juice + 1 tablespoon garam masala + 1 teaspoon coriander + ½ teaspoon cumin + ½ teaspoon cayenne pepper + 1 small pinch dried chili flakes
- Meatball mixture: Transfer to a large bowl and add the ground meat, beaten egg, yogurt, and salt. Mix well with your hands until the mixture is quite sticky. With wet hands, form the meatballs, about 35 of them. Place them on the prepared baking sheet. 2 lbs ground turkey / 900 g + 1 large egg + 3 tablespoons plain yogurt + 2 teaspoons fine sea salt
- Bake the meatballs for about 15-20 minutes until lightly brown and cooked through. Remove them from the oven and set aside.
Curry sauce:
- Saute: Chop the onions finely. Grate or crush the garlic cloves and grate the ginger and fresh turmeric. Heat two tablespoons of oil in a large pan and cook these ingredients until they start to brown slightly (about 8 minutes) while stirring often.3 medium onions + 10 garlic cloves + 1½ inch ginger + 2 pieces fresh turmeric + 2 tablespoons oil
- Add the ground turmeric, curry powder, cumin, coriander, and black pepper and continue stirring until fragrant, about 1 or 2 minutes.1 teaspoon ground turmeric + 4 teaspoons curry powder + 4 teaspoons cumin + 3 tablespoons ground coriander + ½ teaspoon ground black pepper
- Simmer sauce: Add the chopped canned tomatoes, water, bay leaf, and salt. Bring to a boil, lower the heat, and simmer for about 25 minutes. Blend the sauce with an immersion blender (Note 3).1 can tomatoes + 2 cups water/ 500 ml + 1 bay leaf + 1 tablespoon fine sea salt
- Adjust the taste with lemon juice, cayenne pepper, and salt.1 tablespoon lemon juice + cayenne pepper + more salt
- Add the meatballs to the sauce, cover, and simmer very gently for a further 10 minutes. Sprinkle with chopped cilantro and serve with rice. cilantro
Notes
- Blender: If you use a white hand blender, be aware that it will no longer be white after making this sauce. Turmeric will make it yellow, so if you want to avoid that, use a food processor, a dark-colored blender, or one made of a material other than plastic. The sauce is very hot; don't burn yourself when blending.
- Search and measure all the spices in a small bowl before you start cooking the onions.
- Ground meat: You can also use ground beef or a mixture of ground beef and pork.
- Blender: If you use a white hand blender, be aware that it will no longer be white after making this sauce. Turmeric will make it yellow, so if you want to avoid that, use a food processor, a dark-colored blender, or one made of a material other than plastic. The sauce is very hot; don't burn yourself when blending.
Nutrition Information
Show Details
Calories
389kcal
(19%)
Carbohydrates
12g
(4%)
Protein
32g
(64%)
Fat
25g
(38%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
16g
Cholesterol
143mg
(48%)
Sodium
1469mg
(61%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 389 kcal
% Daily Value*
| Calories | 389kcal | 19% |
| Carbohydrates | 12g | 4% |
| Protein | 32g | 64% |
| Fat | 25g | 38% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 16g | 94% |
| Cholesterol | 143mg | 48% |
| Sodium | 1469mg | 61% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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