Spicy Turkey Meatball Curry (Edit recipe)

99 recipes
|
90 followers

Not in the mood to roast a whole turkey for your thanksgiving meal? Here’s an unconventional option – these yummy turkey meatballs can be made quickly for a delicious spicy curry. It can be the center piece of your thanksgiving meal or just a delicious heart warming dinner. Inspired by “Rista” a royal dish from Kashmiri Wazwan cuisine made of lamb, I used ground turkey flavored with the same aromatic spices, simmered in a vibrant gravy infused with Kashmiri chili powder and other spices. Rich, bold, and full of warmth, this recipe the taste of the Kashmir valley to your plate.

Share

Save

Original Recipe

PREP TIME

20 minutes

COOK TIME

30 minutes

INGREDIENTS

22

Serves: 6

Ingredients

Ingredients for the Meatballs

2.5 lb Ground Turkey
1 tsp Coriander, Ground
2 tsp Fennel Seed, ground, or use fennel powder
1 tsp Ginger, Ground, or use fresh ginger
1 tsp Cumin, Ground
1 tsp Salt
1 Tbsp Avocado Oil

Ingredients for the Curry

2 whole Cloves, Whole
1 whole Bay Leaf
1 whole Cinnamon Stick, Whole
3 whole Cardamom Pods, Can sub with cardamom seeds
1 tsp Cumin Seed, Whole
2 tsp Kashmiri Chili Powder, can sub with Paprika for less spicy version
2 Tbsp Tomato Paste
2 tsp Fennel Seed, fennel powder or, ground
1 tsp Ginger, Ground, can sub with fresh ginger root
1 tsp Coriander, Ground
1 tsp Garam Masala
2 Tbsp Avocado Oil
1.5 tsp Salt

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a bowl, add the ground turkey and all the ingredients listed under "Ingredients for the meatball" section.
Mix all the ingredients well. Using your hands or a scoop, make meatballs out of the mixed ground meat and spices and keep them aside
Heat a thick bottomed pot on the stove on medium heat and add 2 Tbsp oil.
Once its heated, add cumin seeds until they splutter.
Then add all the whole spices and stir for a few minutes till they are fragrant (If you don't have the whole spices you can skip this step)
Now add the Kashmiri chili powder , taking care to constantly stir it and immediately add a cup of water ( or else the chili powder will burn)
Add the rest of the spices – fennel powder, ginger powder, coriander powder, garam masala, salt and stir well.
You can now add the tomato paste and mix it well. Add a couple of cups of water till you get a thin soupy consistency.
Thereafter, add the meatballs gently without breaking them.
Bring to a boil and cover the pot. Lower the heat and let the meatballs simmer for 20-30 minutes
When done, open the lid for a steaming hot delicious meal. Serve with rice and a side of plain yogurt or raita

Notes

If you don't have the whole spices you can skip them To make it less spicy, use paprika instead of kashmiri chili powder

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	334
Fat:	16 g
Carbohydrates:	6 g
Protein:	39 g
Cholesterol:	142 g
Sodium:	1028 mg
Fiber:	2 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.