Spicy curried turkey meatballs made with tender turkey meatballs simmered in a flavorful tomato curry sauce. Serve the curry with rice or naan for an easy family dinner.
These curried turkey meatballs are an easy curry-style dinner that turns simple turkey mince into something full of flavor and cooked in one pan.
Featured comment by Beck and Bulow: These meatballs are a new family favorite! So easy to prepare and easy to freeze for future use. I've already shared the recipe with several friends and they love them also!
The sauce is made with onions, garlic, ginger, tomatoes, and plenty of warm spices like curry powder, garam masala, cumin, and coriander. The curry is slightly hot, full of flavor, and great for making ahead.
The meatballs are baked first and then finished in the sauce, which keeps them tender and makes this dish easy to prepare.
Try more curry recipes like Chicken Balti or Healthy Chicken Saag. Or check out this collection of Meatball Recipes.
Ingredients: 6 | Prep Time: 20 minutes | Cook Time: 15 minutes | Servings: 12 slices | Difficulty: Easy
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Recipe ingredients
You will need ground turkey, canned tomatoes, onions, garlic, ginger, and plenty of spices. Try these Chicken Meatballs in Sauce, too.
Ground turkey: I usually make these meatballs with turkey mince because it is lean and flavorful. Ground chicken or beef also works well.
Spices: Curry powder, garam masala, cumin, coriander, turmeric, cayenne pepper, red pepper flakes, and black pepper give the sauce lots of flavor. The ingredient list looks long, but most of it is just spices.
Fresh garlic and ginger are essential for the sauce, so don't skip them.
See the recipe card for the full ingredient list and quantities.
How to make curried turkey meatballs?
Step #1: Make the spicy mixture needed for the meatballs.
Step #2: Mix the meatball ingredients in a large bowl.
Step #3: Wet your hands lightly and shape the mixture into meatballs.
Step #4: Bake the meatballs in the preheated oven until cooked through.
Step #5: Cook the onions, garlic, and ginger until softer.
Step #6: Add the spices and stir well for about 30 seconds. Add the canned tomatoes, water, bay leaf, and salt.
Step #7: Bring to a boil, lower the heat, and simmer the sauce for about 25 minutes. Blend if necessary and adjust the taste.
Step #8: Add the baked meatballs to the sauce, cover, and simmer gently for another 10 minutes. Sprinkle with cilantro and serve.
 Good to know!
The original inspiration for this recipe came from Bon Appetit (the link opens in a new tab), but I adapted it over the years to suit our taste. I use turkey instead of beef and less oil than the original version.
The curry is flavorful and slightly spicy without being overly hot. If you prefer a milder dish, reduce the cayenne pepper and red pepper flakes.
Measure the spices before you start cooking. Once the onions are in the pan, the recipe moves quickly.
You will need a blender or food processor to puree the sauce. If using a white plastic hand blender, keep in mind that turmeric may stain it yellow.
Storage
Store leftovers in an airtight container in the refrigerator for 3-4 days and reheat gently on the stovetop or in the microwave.
Freeze the curried turkey meatballs in an airtight container for up to 3 months. Defrost in the fridge.
How to serve?
Serve the turkey meatball curry with white rice, brown rice, naan bread, quinoa, bulgur, or couscous.
The curry tastes even better after a few hours, making it a good make-ahead meal for guests or busy days.
Curried Turkey Meatballs
Equipment
- Large Dutch oven or a large thick-bottomed pot
- Bowls
- Small food processor
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 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
- 2½ teaspoons turmeric Note 3
- 4 teaspoons curry powder not too hot
- 4 teaspoons cumin
- 3 tablespoons ground coriander
- ½ teaspoon ground black pepper
- 1 can tomatoes finely crushed, 14 oz/ 400 g
- 1 bay leaf
- 1 tablespoon fine sea salt
- 2 cups water
- 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 + 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 + 2½ teaspoons 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.2½ teaspoons 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, leaving a crack open. Blend the sauce with an immersion blender if necessary. If the tomatoes are very finely crushed, you might not need to blend the sauce; it's your choice (Note 3).1 can tomatoes + 2 cups water + 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
- Search and measure all the spices in a small bowl before you start cooking the onions.Â
- Ground meat: You can also use ground beef or a mixture of ground beef and pork.
- Turmeric: You can also use 2 small fresh turmeric pieces, each about the size of your little finger.
- 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.
Beck and Bulow says
These meatballs are a new family favorite! So easy to prepare and easy to freeze for future use. I’ve already shared the recipe with several friends and they love them also!
mjskitchen says
What a fantastic variation of a bowl of meatballs. Have never had a meatball curry, espeically one that doesn't have the standard Italian tomato sauce. This is a really exciting bowl and one I'm dying to try. Pinned for the holidays! thanks Adina!
Kelly | Foodtasia says
Adina, these meatballs look so amazing! I have a pack of mince in the fridge. I was going to make meatloaf, but change of plans - now I'm definitely making these! That sauce looks so yummy!
Adina says
Hi Kelly. Let me know if you like them. 🙂
Anne|Craving Something Healthy says
Adina - I have all of these spices in my cabinet but I can never think of what to do with them. Thanks for this recipe - it sounds absolutely delicious!
Denise says
What a great looking, hearty dish. Love anything with turmeric.
Kathryn @ Family Food on the Table says
I'd be trying to take all the leftovers too - these look fantastic! I'm all about using turkey in my meatballs and I love how loaded up with spices these are. Sounds so flavorful!
Anu - My Ginger Garlic Kitchen says
Meatballs in turmeric sauce sound incredibly delish, Adina. I love turmeric and this one is calling my name. Love all the ingredients you have used here.
Monica says
I want to scoop some of these meatballs right onto my plate!! Great use of spices and just love your cooking along a theme like this...
Sissi says
First of all it's such a beautiful dish.... and secondly, we seem to crave meat balls at the same time because I had meatballs (chicken meat, so very close!) last weekend! I am not very fond of ground beef alone (I prefer all other meats or beef+pork), so I am sure I'd prefer your turkey version. It does sound filling, but healthy and light. My kind of dish.
Meghan | Fox and Briar says
I love all the spices in these! I would never think to use turmeric in meatballs but I bet it tastes amazing! Pinning!
grace says
this is supreme comfort food, especially as the chill begins to creep into the air! great recipe and wonderful use of turmeric!
Cheyanne @ No Spoon Necessary says
Oh my goodness, I've never met a meatball I don't like, especially when they are in a soup or a thick sauce, so I am loooooving these! That tumeric sauce looks absolutely delicious, girlfriend! Cheers!
Allie says
I love this great dish Adina. And this series. Turmeric is such a wonderful spice with such great benefits. I can see why your husband loves this dish so much! Tons of flavor. Love the garlic too.
Angie@Angie's Recipes says
I want to drink that curry gravy !!