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Curry turkey meatballs over rice in a grey bowl.
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Curry Turkey Meatballs

These Curry Turkey Meatballs are a great weeknight dinner idea when you don't have a lot of time and want something super tasty on the table. The curry sauce is spicy, flavorful, and non-dairy!
Prep Time16 minutes
Cook Time30 minutes
Cuisine: Indian
Servings: 4 people
Calories:
Author: Shani W.

Ingredients
  

Meatballs

  • 1 lb. ground turkey room temperature
  • 1 teaspoon red curry paste
  • 2 tablespoon grated (or finely minced) sweet yellow onion
  • 1 teaspoon minced garlic
  • 1 teaspoon chopped basil
  • 1 teaspoon salt
  • 2 teaspoon extra-virgin olive oil
  • ¼ cup panko bread crumbs

Curry Sauce

  • 3 tablespoon grated (or finely minced) sweet yellow onion
  • 1 teaspoon minced garlic
  • 1 teaspoon red curry paste
  • 1 can full-fat coconut milk
  • 1 teaspoon chicken bouillon
  • ½ teaspoon sesame oil
  • 1 tablespoon rice vinegar

Instructions

  • Add all meatball ingredients to a large bowl. Stir with a spoon until completely combined.
  • Cover the bowl with a lid or cling wrap, and chill in the refrigerator for at least 20 minutes.
    This helps the meatballs retain their shape when forming a ball!
  • Using a mini ice cream scoop or a small spoon, scoop out portions of the ground turkey mixture.
  • Add a bit of non-stick cooking spray to your hands, and roll the scoops into meatballs.
  • Spray non-stick spray (or pour another tsp. of extra-virgin olive oil) onto a large skillet. Add in the meatballs, and cook on medium heat for about 8 minutes, until they are browned evenly on the outside. Remove and set aside.
    The meatballs won't be cooked all the way through, but they'll finish cooking in the sauce later.
  • Add the grated/minced onions to the same skillet. Sauté until they soften, about 5 minutes.
  • Add in the minced garlic and red curry paste. I normally remove the pan from the heat here, because the red curry paste can splatter a bit.
  • Break up the red curry paste with a spoon, then immediately pour in the can of coconut milk. Return your pan to heat and stir until ingredients are fully incorporated. 
  • Season with bouillon powder, sesame oil, and rice vinegar. Taste, and adjust for your preference as necessary.
  • Add the meatballs back to the sauce. Cut the heat on low, cover the skillet, and simmer for about 12-15 more minutes until meatballs are completely cooked through. Serve over rice and veggies. Enjoy!