Coconut Curry Turkey Meatballs
Recipe for how I served the meatballs as a full meal follows this recipe.
- 1 pound ground turkey
- 2 eggs
- ½ cup panko plus more as needed
- ¼ cup heavy cream
- 2 tablespoons finely minced red onion; use the rest of the red onion for the sauce
- 1 tablespoon mirchi masala or your favorite garam masala or curry powder
- Salt and pepper to taste
- 1 tablespoon neutral oil for frying
- Neutral oil, if needed
- Sliced red onion
- 2 teaspoons mirchi masala
- ¼ cup water
- 14.5-ounce can full-fat coconut milk
- 2 tablespoons roughly chopped cilantro
- Salt and pepper
Prepare the meatballs:
- Combine turkey, eggs, panko, heavy cream, minced red onion, and Mirchi Masala in a large bowl. Sprinkle with salt and pepper. Mix with your hands until combined.
- If the mixture seems loose, add a few more tablespoons of panko. You may need to add up to an additional ¼ cup of panko. Once the mixture is well-combined, form into tablespoon-sized meatballs. Set aside.
Cook the meatballs:
- Heat the neutral oil in a wide pot over medium heat. Add the meatballs in an even layer and cook for 3-5 minutes per side until golden brown. Transfer to a plate. Meatballs do NOT need to be cooked through. Prepare the sauce:
- If the pot seems dry, add another teaspoon of oil and turn the heat to medium-high. Add the sliced red onion and cook for 5 minutes.
- Add the mirchi masala to the onion and toss to coat. Once fragrant, add the water and bring it to a boil. Add the meatballs back to the pot and add the coconut milk. As soon as the coconut milk begins to bubble, reduce the heat to low and simmer for 20 minutes or until the meatballs are cooked through.
- Spoon the meatballs and sauce over rice or serve with naan. Enjoy!
Below are the recipes I used for the rice and raita:
- Pinch of saffron
- 1 cup basmati, rinsed thoroughly
- 2 cups water
- 2 tablespoons hot water
- 2 tablespoons butter
- 1 cup Greek yogurt
- 1/4 red onion, finely minced
- 1/2 lemon juiced
- 1/4 English cucumber, minced
- 1/3 cup fresh cilantro, minced
Prepare the rice:
- Crush saffron between your fingers and place in a bowl. Pour 2 tablespoons hot water on top. Let steep for 5 minutes.
- Combine rice and 2 cups water in a pot. Add salt and butter. Bring to a boil. Reduce heat and pour in saffron tea. Cover. Simmer 15 minutes. Turn off heat. Let stand 10 minutes.
- Mix together all of the ingredients for the raita. Season to taste and refrigerate until needed.
- Divide cooked rice between bowls and pile meatballs and sauce on top. Serve with raita, cucumber, and lemon wedges if you like.