Turkey Meatball Curry
prep. time, min
Nutritional info (per serving)
For the meatballs:
1 kg turkey mince
Olive oil for frying
For the sauce:
1 tablespoon olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 teaspoon grated ginger root
1 tablespoon garam masala or mild curry powder
1/2 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 can (400 g /14 oz) diced tomatoes
2 tablespoons full fat Greek yogurt
1 handful chopped cilantro leaves
In a large bowl, mix together minced turkey, egg, salt and pepper. With a wet hands form the mixture into equal-sized meatballs.
Heat the olive oil in a large, non-stick frying pan.Fry the meatballs in batches on all sides until golden brown. Take the meatballs out of the pan and set aside.
In another pan, heat the olive oil. Add the chopped onion and cook until soft and translucent. Stir in garlic, ginger and all the spices. Heat for another minute.Pour in diced tomatoes. Stir well. Bring to a boil and season to taste. Reduce heat to a medium-low, cover and simmer for about 10 minutes.
Remove from the heat and transfer sauce to a food processor. Blend until smooth.
Return sauce to the pan and bring to a boil. Mix in the yogurt and chopped cilantro. Drop in the meatballs and reduce the heat. Simmer, stirring occasionally for another 10-15 minutes until meatballs are cooked through and sauce thickened.
Serve with cauliflower rice or garlic naan bread.