Turkey Meatballs in Curry Sauce
Turkey meatballs in curry sauce make a lighter weeknight supper than the beef or pork versions, with a mild coconut sauce that suits plain rice. Lean turkey mince can turn dry, so the mixture gets an egg, breadcrumbs and grated onion to keep the meatballs tender. The recipe makes about 20 meatballs and serves four, with the rice cooked alongside, and takes under 45 minutes from start to finish.
- Total
- 43 min
- Prep
- 15 min
- Cook
- 28 min
- Serves
- 4
- Per serving
- 720kcal
Common mistakes with turkey meatballs in curry sauce
Lean turkey mince has far less fat than beef or pork, which is why plain turkey meatballs often turn out dry. Grated onion adds moisture, and the egg and breadcrumbs bind the mixture without making it heavy. Use damp hands to roll them so they stay smooth and do not stick.
Keep the balls around 30g each, about the size of a walnut. Larger ones take longer to cook through, and smaller ones can dry out before the sauce has thickened.
Turkey meatballs in curry sauce method
Tap a time to start a timer.
- Mix the meatballs Grate half the onion into a large bowl, juice and all. Crush in 1 garlic clove, then add the turkey mince, egg, breadcrumbs and ½ tsp of the salt. Mix with your hands for just long enough to combine, as overworking makes the meatballs tough. With damp hands, roll the mixture into about 20 balls of roughly 30g each.
- Brown the meatballs Heat the oil in the large frying pan over a medium-high heat. Add the meatballs and brown them for , turning gently every couple of minutes. They will not be cooked through yet. Lift them onto a plate.
- Build the sauce Finely chop the remaining onion and add it to the same pan over a medium heat. Cook for , until soft. Grate in the ginger, add the remaining 2 garlic cloves (crushed) and the curry powder, and stir for . Pour in the coconut milk and water, add the remaining ¼ tsp salt and stir, scraping up the browned bits.
- Simmer with the rice Return the meatballs to the pan, cover and simmer gently for , turning once. At the same time, rinse the rice in a sieve until the water runs almost clear. Put it in the saucepan with 450ml cold water, bring to the boil, cover and cook on the lowest heat for . Then leave it, covered and off the heat, for .
- Check and serve Cut one of the largest meatballs in half. There should be no pink and the juices should run clear (75°C on a meat thermometer). If the sauce is thin, simmer it uncovered for . Fluff the rice with a fork and serve with the meatballs, sauce and chopped coriander if you like.
What to serve with them
Basmati rice is cooked in the same recipe, but warm naan bread or steamed green beans also work well for mopping up the sauce. A few handfuls of spinach stirred in for the last 2 minutes add colour. If you would like a spicier supper, try red chicken curry, and for a version made with beef or pork, see meatballs in curry sauce.
Common problems and fixes for Turkey Meatballs in Curry Sauce
- The meatballs are dry and tough.
- Turkey mince is very lean, so keep the egg, breadcrumbs and grated onion in the mix and stop mixing as soon as it comes together. Do not simmer the meatballs for longer than 15 minutes.
- The meatballs fall apart in the pan.
- Let them brown undisturbed for a couple of minutes until a crust forms and they release easily, then turn them gently. Damp hands and a firm roll help them hold their shape.
- The curry sauce tastes raw or gritty.
- Cook the curry powder in the pan for a full minute before the coconut milk goes in, so the spices lose their raw edge.
- The coconut sauce looks split.
- Keep it at a gentle simmer rather than a boil. If it separates, whisk in a splash of hot water off the heat.
Frequently asked questions about Turkey Meatballs in Curry Sauce
How do you know when turkey meatballs are cooked?
Cut one in half: it should be white all the way through with no pink, and the juices should run clear. A meat thermometer in the centre should read at least 75°C. Turkey mince must always be cooked right through.
Can you freeze them?
Yes, for up to 3 months. Cool the meatballs and sauce quickly, freeze them in a box without the rice, and defrost in the fridge overnight. Reheat until steaming hot all the way through, and cook fresh rice rather than freezing it.
What can I use instead of coconut milk?
Light coconut milk is the easiest swap, but the sauce will be thinner, so simmer it uncovered for a few extra minutes. Double cream mixed with 100ml of water also works, though it should be added off the boil to stop it splitting.
Can I use chicken mince instead of turkey?
Yes. Use the same weight and the same timings, and check that the meatballs are cooked through with no pink in the middle.
How did you like the recipe?
4.7 / 5 · 23 ratings
