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Spicy Turkey Meatball Curry
5 from 2 votes

Spicy Turkey Meatball Curry

This turkey meatball curry with turkey meatballs, turmeric, and many other spices is one of the best curries ever!

Prep Time
30 mins
Cook Time
1 hr
Total Time
1 hr 30 mins
Servings: 6 -8 servings
Calories: 389 kcal
Cuisine: Indian

Ingredients

Meatballs:
  • 6 green onions Note 1
  • 6 garlic cloves
  • 1 inch ginger 2.5 cm
  • 1 tablespoon lemon juice fresh
  • 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 salt fine sea salt
Curry sauce:
  • 2 tablespoons neutral cooking oil generic cooking oil
  • 3 medium onion
  • 10 garlic cloves
  • 1½ inch ginger 4 cm
  • 2 pieces Turmeric each about the size of your little finger, fresh
  • 1 teaspoon Turmeric or use 4 teaspoons if you don't have fresh turmeric, ground
  • 4 teaspoons curry powder not too hot
  • 4 teaspoons cumin
  • 3 tablespoons ground coriander
  • ½ teaspoon black pepper ground
  • 1 can tomato 14 oz/ 400 g
  • 1 bay leaf
  • 1 tablespoon salt fine sea salt
  • 2 cups water 500 ml
  • 1 tablespoon lemon juice
  • cayenne pepper to taste
  • cilantro to garnish

Instructions

Meatballs:
    Cup of Yum
  1. Preheat the oven to 400°F/ 200°C. Line a baking sheet with parchment paper or foil.
  2. 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
  3. 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
  4. Bake the meatballs for about 15-20 minutes until lightly brown and cooked through. Remove them from the oven and set aside.
Curry sauce:
  1. 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
  2. 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
  3. 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
  4. Adjust the taste with lemon juice, cayenne pepper, and salt.1 tablespoon lemon juice + cayenne pepper + more salt
  5. 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

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%)

Nutrition Facts

Serving: 6 -8 servings

Amount Per Serving

Calories 389

% 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.