I don’t post anything here that I don’t love and feed my family, but this recipe for turkey meatball curry has got to be one of my favorites. The boys love meatballs in any form and flavor, and I love the combination of these savory meatballs with slightly spicy curry. The sauce is creamy and delicious and the whole dish is packed with vegetables. You can serve this with rice or rice noodles like I did for a complete meal. The meatballs are also really easy to make and bake in advance so that come dinnertime all you have to make is the sauce! You can even make a double batch of these meatballs and freeze half because they are just so darn delicious.
I love the richness of this sauce. The creamy coconut milk combined with spicy curry paste and just a hint of tomato sauce is perfection. Be sure to use rice or rice noodles to soak up all the saucy goodness! While this is not an authentic Indian curry, I do use curry paste to give you the delicious curry flavor. For authentic Indian recipes, there are many amazing Indian food bloggers out there, such Amisha from The Jam Lab.
I like to prep and bake my meatballs for this recipe before I get started on the broth and vegetables. That way you have everything ready around the same time! If you are going to serve this curry recipe over rice (which I highly recommend), you can start your rice at the same time the meatballs go into the oven. These meatballs are perfect and tender! Sometimes I make a double batch of them and freeze half so that the next time I make this easy weeknight meal, half my work is already done for me!
If you’ve never tried curry, this turkey meatball curry is where to start!
- 1 lb. ground turkey
- 1 egg
- ¾ cup breadcrumbs
- 2 tbsp. olive oil
- ½ tsp. garlic powder
- ½ tsp. onion powder
- ½ tsp. salt
- ¼ tsp. ground black pepper
- ½ tsp. curry powder
- 2 tbsp. olive oil
- ½ yellow onion, diced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 1 can full-fat coconut milk
- 1-2 tbsp. curry paste
- ⅓ c. tomato sauce
- 1 tsp. salt
- ¼ tsp. ground black pepper
- 1 tsp. ground dried ginger
- 4-5 handfuls fresh spinach
- Rice or rice noodles for serving
- Preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spay.
- Combine all the ingredients for the meatballs in a medium bowl with your hands. Form the meatballs into small meatballs about 1½ inches in diameter and place on baking sheet.
- Bake for 25-30 minutes, flipping over halfway. Remove from oven to cool.
- Meanwhile, heat olive oil in a large skillet. Add onions, bell peppers, and garlic and cook until crisp-tender, just 2-3 minutes. Add coconut milk, curry paste, tomato sauce, salt, pepper, and ginger.
- Once the curry is simmering, add the spinach one handful at a time and stir in to wilt.
- After all the spinach is added, add meatballs to skillet and stir to combine.
- Serve over rice or rice noodles.
- Enjoy!
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