Turkey Meatball Curry

5 from 2 votes

Spice up your curry game with this turkey meatball curry. Juicy meatballs cooked in a flavorful curry and served with homemade white rice.

Prep Time10

Cook Time30

Total Time40

Course: Main Course

Cuisine: American, Indian

Servings:

Calories: 523kcal

Author: Shadi HasanzadeNemati

Ingredients

Turkey Meatballs:

1 lb ground turkey
1 teaspoon salt
½ teaspoon pepper
2 cloves garlic minced
1 teaspoon ginger minced
1 egg
2 tablespoon all purpose flour
2 tablespoon olive oil

Curry:

1 tablespoon olive oil
1 onion finely chopped
3 cloves garlic minced
1 teaspoon ginger minced
2 tablespoon curry paste Less if you don't want it spicy
15 oz coconut milk
½ cup water
2 zucchinis cut into small chunks

Instructions

Turkey Meatballs:

Mix the ground turkey, salt, pepper, garlic, ginger, the egg and flour in a bowl until fully combined.
Using a scoop, make the meatballs.
Heat one tablespoon olive oil in a pan and sear a batch of meatballs until fully cooked, move them around to make sure they're cooked on all sides. Transfer them to a plate and cook the rest. Set the cooked turkey meatballs aside.

Curry:

In the same pan, heat olive oil and fry the chopped onion until golden brown. Add in minced garlic and ginger and cook for a minute.
Add in the curry paste and saute for a minute until the aromas are out.
Add in coconut milk and fill the can with water to half, add water into the pan too and stir well. Bring to simmer, turn the heat down and let it simmer.
Add in the zucchinis and turkey meatballs. Simmer for 10-15 minutes until zucchinis are half tender and the sauce is thick.
Serve with homemade white rice.

Notes

You can also bake the turkey meatballs. Preheat the oven to 375°F and line a baking sheet with parchment paper. Make the meatballs using a scoop and bake in the oven for 20-25 minutes until they're fully cooked.

Nutrition