Turkey Meatball Korma

Ground turkey is a winner when turned into these tasty meatballs, cooked in a mildly spiced, creamy coconut sauce. Serve with steamed white or brown basmati rice and Sweet Potato Samosas with Hot Pepper Jelly on the side.

You’ll Need

  • ¼ cup (60 mL) dry bread crumbs or cracker crumbs
  • 3 Tbsp (45 mL) chopped fresh cilantro, divided
  • ¼ tsp (1 mL) grated ginger root (see tip)
  • ¼ tsp salt
  • 1 egg, lightly beaten
  • 2 to 3 Tbsp (30 to 45 mL) mild or medium Indian curry
  • 3 Tbsp (45 mL) paste, divided
  • 1 lb (500 g) lean or extra-lean ground turkey
  • 1 Tbsp (15 mL) vegetable oil
  • 1 cup (250 mL) finely chopped onion
  • Cold water
  • 1 cup (250 mL) coconut milk
  • ½ to 1 cup (125 to 250 mL) reduced-sodium chicken broth or 1 cup (250 mL) Homemade Vegetable Stock
  • 16 sugar snap peas, trimmed and cut in half diagonally
  • 12 cherry tomatoes, cut in half
  • Toasted almonds and/or toasted unsweetened shredded coconut

Prep and Cook

  • In a large bowl, combine bread crumbs, 1 Tbsp (15 mL) of the cilantro, ginger, ¼ tsp (1 mL) salt, egg and 1 Tbsp (15 mL) of the curry paste; let stand for 5 minutes.
  • Add ground turkey and, using clean hands, mix thoroughly.
  • Scoop tablespoonfuls (15 mL) of meat mixture and shape into about 20 meatballs.
  • In a large non-stick skillet, heat oil over medium-high heat. Cook meatballs, in two batches if necessary, turning frequently, for 5 to 7 minutes or until browned all over but still slightly pink inside. (They will finish cooking in the sauce.)
  • Transfer meatballs to a plate. Reduce heat to medium. Add onion to pan and sauté for about 5 minutes or until softened. If onion starts to stick, add 1 to 2 Tbsp (15 to 30 mL) cold water.
  • Add the remaining curry paste to taste and 1 Tbsp (15 mL) cold water; cook, stirring, for 1 minute.
  • Whisk in coconut milk, ½ cup (125 mL) broth and sugar until curry paste has dissolved. Return meatballs to the pan and bring to a boil.
  • Reduce heat and simmer, turning meatballs occasionally, for about 10 minutes or until meatballs are no longer pink inside and sauce is slightly thickened. If desired, add more broth. (If you remove the skillet from the heat to answer the phone, the meatballs will absorb quite a bit of the sauce while you're gone!) Taste and adjust seasoning with salt, if desired.
  • Add peas, tomatoes and the remaining cilantro; simmer for 2 minutes. Serve garnished with almonds and/or coconut.


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