Indian Curried Turkey Meatballs



Adapted from Indian Food Made Easy, by Anjum Ananad, this recipe originally called for lamb and cilantro, but I had turkey and parsley in the refrigerator and the turkey made for a much lighter dish. The meatballs and gravy were delicious as is, but you can serve them over basmati rice or noodles, or stuffed into a pita sandwich. Serves 4.

For the meatballs:
1-1/2 lb ground turkey
2 Tbsp finely chopped flat-leaf parsley
3/4 tsp garam masala
1 tsp minced ginger root
3 garlic cloves, minced
1 large egg
3/4 tsp kosher salt

For the sauce:
1 medium-large onion, minced (set aside 3 Tbsp for the meatballs)
3 Tbsp vegetable or canola oil
2 bay leaves
1 small (2-inch) piece of cinnamon stick
1-3/4 cups chopped canned tomato (I use Pomi)
2 tsp minced ginger root
3 large garlic cloves, minced
3 cups water
1/2 tsp turmeric
1 tsp red chile powder (cayenne), or to taste
2 tsp ground coriander
1 tsp garam masala Kosher salt, to taste (3/4 tsp or more)
Handful of flat-leaf parsley leaves, roughly chopped

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