Aromatic turkey meatballs meet a tomato sauce mellowed with coconut milk. Garam Masala seasons both the meat and sauce, while fresh ginger and lime add brightness. Serve over rice to catch every spoonful.
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Flour & Herbs recipes
Garam Masala Turkey Meatballs in Tomato-Coconut Sauce
Make the sauce while the meatballs bake. By Flour & Herbs.
Directions
- Shape the meatballs. Heat the oven to 400°F (200°C), conventional. Mix turkey, egg, breadcrumbs, 2 teaspoons Garam Masala, 1 teaspoon ginger, and optional salt just until combined. Form 16 equal meatballs and place on a parchment-lined rimmed tray.
- Bake. Bake for 15–20 minutes, until the center of the largest meatballs reaches at least 165°F (74°C). Check several meatballs and continue cooking as needed.
- Start the sauce. Meanwhile, heat oil in a wide saucepan over medium heat. Cook the onion for 6–8 minutes until soft. Stir in garlic, the remaining ginger, and the teaspoon of Garam Masala for about 30 seconds.
- Simmer. Add crushed tomatoes and coconut milk. Simmer gently, uncovered, for 10–12 minutes, stirring occasionally. Add a little water if too thick. Taste and adjust salt if needed.
- Combine and serve. Add the cooked meatballs and simmer for 2–3 minutes. Stir in lime juice and scatter with cilantro. Serve with rice or flatbread, which are not included in the calorie estimate.
Estimated nutrition: 490 calories per serving (one quarter of recipe). Includes listed sauces and toppings; excludes suggested accompaniments. Actual values vary with brands and portion size.
Before you start
Use a rimmed baking tray, wide saucepan and food thermometer. Shape the turkey mixture into 16 even meatballs so they finish at a similar time.
Cooking tips
Mix the turkey just until combined to avoid dense meatballs. Start the sauce while they bake, then simmer the cooked meatballs briefly in it rather than cooking them twice for a long time.
Serving ideas and variations
Serve with rice or flatbread and an extra scatter of cilantro. A spoonful of yogurt alongside can soften the spice without changing the whole sauce.
Storage and reheating
Refrigerate meatballs with their sauce in shallow covered containers within 2 hours. Use within 3 days, reheating gently with a splash of water if the coconut sauce has thickened. Keep the refrigerator at 40°F (4°C) or below, and reheat cooked leftovers to 165°F (74°C).
More ways to use Garam Masala
Stir a pinch into lentils or roasted squash near the end of cooking.