Soft turkey meatballs studded with zucchini are served in a rich and creamy coconut curry sauce.
For the curry sauce:
4 tbsp butter, divided
2 tbs garlic, minced, ~4 cloves
1 tbsp fresh ginger, minced, ~1-inch piece
1.5 tbsp curry powder
1 tbsp red Thai curry paste
3 tbsp tomato paste
1/2 tsp kosher salt, plus more if necessary
1 14oz can full-fat, unsweetened, coconut milk
1 28oz can whole peeled tomatoes, I like San Marzano variety
1 tsp sugar
1/2 cup full-fat plain yogurt
For the meatballs:
1 lb. ground turkey, preferably 94% lean/6% fat ratio
1 small zucchini, grated (about ~3/4 cup)
1 large egg
1 tsp kosher salt
fresh ground black pepper
- In a medium saucepan, warm butter with garlic and ginger.
- Once the garlic begins to brown and get fragrant, add curry powder, tomato paste, and red Thai curry paste.
- Mix with a wooden spoon or silicone spatula to combine the paste and allow it to cook for a minute or two.
- Next, add canned tomatoes and coconut milk.
- Add salt, sugar and taste. I would recommend waiting until the simmering process is done before adding more salt as the flavors will concentrate with time.
- Bring the mixture to a boil, then turn down the heat down to low. Simmer for one hour.
- Use a potato masher or large wooden spoon to mush the whole tomatoes as much as possible. You will need to do this a few times throughout the simmering process as the tomatoes get softer. You want very small chunks, or none at all.
- While the sauce cooks, prepare your turkey meatballs.
- Combine all of the ingredients listed and mix. Don't over mix, just combine.
- Bring a #8 large cast-iron skillet to a high heat, or a nonstick pan with a 10-inch diameter.
- The meatball mixture is a bit soft, so you shouldn't be able to roll the balls by hand. Instead, use an ice-cream scoop to scoop the mixture directly into the hot cast iron. Each meatball should be slightly less than 1/4 cup of meat mixture. If you don't have an ice-cream scoop, you can use a 1/4 cup measuring scoop, but don't fill it to the top. (You can also make these any size you want, this is just how I made mine...)
- Stand near the pan with your bowl of meat and the scoop. Scoop the meatballs into the hot cast-iron until the pan is full. You should get ~16 patties.
- Cook the patties for 5-6 minutes per side on high heat. The goal is simply to sear the meat, not to cook it through.
- Once it's done searing, turn off the heat and allow the meat to just hang out until the sauce is done.
- When the sauce is done simmering, taste it. You may need to add another pinch of salt or another pinch of curry powder.
- Finally, add yogurt and mix.
- Turn meatball pan back up to a medium heat and pour sauce over the meatballs.
- Let the mixture come to a boil, then turn down the heat to medium-low
- Cook covered for 30 minutes, or up to 60 minutes.
- Serve warm, over rice or naan!
- Prep Time: 10 minutes
- Cook Time: 1 hour 30 minutes
- Category: Meat & Chicken
- Method: Stovetop
- Cuisine: Indian
Keywords: turkey meatballs, meatballs, indian recipes, indian food, easy indian, simple indian, curry sauce, homemade curry sauce, homemade meatballs in curry sauce