coconut masala turkey meatballs

I love meatballs. Don’t get me wrong; tailor this recipe, and it could be vegetarian or even vegan. But really, the recipe came to me with meatballs in mind. I love the brown bits that form from searing the meat and then how they become fall-apart tender when braised or simmered in a sauce. While I have my go to meatball recipes I’ve been looking to change things up as we are eating at home way more than before!

I’m not sure why I haven’t done this before, but it’s my take on a kofta curry—easy turkey meatballs cooked in a coconut masala over medium-low heat. You can sub the meatballs for shrimp or paneer or tofu, or even large chunks of eggplant could be delicious. But for me, it’s a meatball curry! 

Let me know if you make it and what you think. 

Coconut Masala Turkey Meatballs 

The recipe definitely has some heat to it, so if you prefer a milder curry reduce the amount of red chili powder by half in the sauce.

Ingredients

Meatballs

• 1 tbsp olive oil

• 500g ground turkey

• 1 egg

• ¼ red onion, finely diced

• ½ jalapeno, finely chopped

• 2 clove garlic, minced

• 1 tsp finely chopped ginger

• ¼ cup cilantro, finely chopped

• 1 tsp ground coriander 

• 2 tsp salt

• ½ tsp red chili powder 

Coconut Masala Curry

• 1 tbsp oil

• 1 yellow onion, thinly sliced

• ½ jalapeno, finely chopped

• 3 cloves garlic, minced

• 1-inch knob ginger, minced

• 1 tbsp tomato paste

• 3 tomatoes, roughly chopped

• 2 tsp ground coriander

• 3 tsp ground cumin

• 1 tsp turmeric powder

• 1-2 tsp red chilli powder (spice preference)

• 2 tsp salt 

• 1 can coconut milk

• 2 cups water 

• 1 bunch spinach, roughly chopped

• Fresh cilantro for garnish

Method

• Add all meatball ingredients, minus the oil, in a medium mixing bowl and combine. I like to use my hands, but feel free to use a wooden spoon if that grosses you out. 

• Heat oil in a heavy-bottomed pan over medium-high heat. Cook meatballs in batches until browned. Don’t worry about cooking them through.

• Remove the meatballs from the pan.

• Reduce the heat to medium and add oil to heat.

• Add onions, ginger, garlic and jalapeno and cook for 5 minutes until slightly caramelized and crisp, don’t burn them!

• Add tomato paste and cook it for 2 minutes.

• Toss in the tomatoes, spices and ½ cup water and cook for 5-7 minutes.

• Pour in the coconut milk and water, bring to a boil and reduce to a simmer.

• Add meatballs back in and cook for 30 minutes until meatballs are cooked through.

• Add spinach in with 5 minutes left of cook time so it just wilts.

• Garnish with cilantro and serve with warm pita or rice.