TURKEY MEATBALL CURRY
Turkey Meatball Curry cooked in a delicious tomato and coconut sauce, a fantastic Indian-style family dinner that is quick and easy to make. And so nutritious too!
Provided by Daniela Apostol
Categories Main Course
Time 35m
Number Of Ingredients 19
Steps:
- To make the meatballs, add the turkey mince, onion, curry powder and seasoning to a ball and mix to combine.
- Use your hands to shape 20 meatballs.
- Heat up the oil in a frying pan, and lightly brown the meatballs in batches.
- Remove from the heat and set aside.
- In a large pan, heat up the remaining oil, and add the chopped onion.
- Fry until translucent.
- Add the minced garlic and ginger and fry for a further 30 seconds.
- Add the spices and seasoning, and mix well.
- In go the coconut milk, chopped tomatoes and meatballs.
- Leave to cook on a medium heat until the sauce is reduced and the meatballs are cooked through.
- Garnish with fresh parsley or coriander.
Nutrition Facts : Calories 317 kcal, Carbohydrate 8 g, Protein 25 g, Fat 21 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 93 mg, Sodium 674 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
MEATBALL CURRY
Provided by Aarti Sequeira
Time 40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- For the meatballs: In a large bowl, mix the ground beef, chile, ginger, cilantro and 1 teaspoon salt together using your hands until just combined. (Don't mix any more than this or you'll end up with tough meatballs!) Make 16 balls like this: divide the mixture in half, and then in half again. Take each quarter and divide it into 4 small portions. Roll each portion between your palms until smooth. Set aside and repeat for all 16 meatballs
- For the curry: In a large skillet over medium-high heat, warm the coconut oil until nearly smoking. Add the mustard seeds, covering the pan with a lid so you don't get popping seeds all over you.
- When the spluttering subsides, add the shallots, garlic and ginger and cook until golden brown. Then add the ground coriander, cumin and cayenne pepper. Stir, and cook 30 seconds. Add the tomatoes and cook until they soften, about 5 minutes.
- Add the coconut milk, 1/2 cup of water, 1/2 teaspoon salt and bring to boil. Turn down to a simmer and add the meatballs. Simmer until the meatballs are cooked through, 15 to 20 minutes.
- To finish, add the cilantro and lime juice. Shake the pan gently to mix them in, and then taste for seasoning. Serve over rice, with Indian bread (naan or chapati) or over spaghetti!
TURKEY MEATBALLS IN TOMATO SAUCE
Provided by Nigella Lawson : Food Network
Number Of Ingredients 15
Steps:
- Put the peeled onion and celery into a processor and blitz to a mush. Or you can chop as finely as humanly possible by hand. Reserve 2 tablespoons for the meatball mixture.
- Warm the garlic flavoured oil in a heavy saucepan or Dutch oven, add the onion and celery mixture, along with the thyme, and cook at moderate to low heat, stirring every now and again, for about 10 minutes.
- Add the cans of tomato, filling up each empty can with water to add to the pan. Season with the sugar, salt and pepper, stir and then leave to come to a bubble, and then turn down to let it simmer gently while you get on with the meatballs.
- Put all the ingredients for the meatballs, including the reserved chopped onion and celery, and salt according to preference, into a large bowl and mix together, gently, with your hands, wearing disposable vinyl gloves if you feel so inclined. Don't over-mix, as that will make the meatballs dense-textured and heavy.
- When all the meatball ingredients are not too officiously amalgamated, start rolling. The easiest way really to do this is to pinch out an amount about the size of a generously heaped teaspoon and roll into a bowl between the palms of your hands. Put the meatballs on a baking tray, lined with baking parchment or greaseproof paper, as you go. You should get about 50 little meatballs.
- Drop these gently into the simmering sauce; I try and let these fall in concentric circles working around the pan from the outside edge inwards, in only the vaguest of fashions.
- Let the meatballs cook for 30 minutes, until cooked through. Serve with rice or pasta or however you so please.
TURKEY CURRY
Provided by Valerie Bertinelli
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 19
Steps:
- Heat a large Dutch oven or heavy-bottomed pot over medium heat. Add the coconut oil and swirl to melt and coat the base of the pot. Add the onion, ginger, garlic, cilantro stems and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
- Add the tomato paste and stir to coat the vegetables. Add the curry powder, cumin, coriander and cayenne and stir to combine and toast the spices. Add the tomatoes, stock, and potatoes to the pot. Bring the mixture up to a boil, then turn the heat down to low, cover the pot and let simmer until the potatoes are very tender, about 25 minutes.
- Add the turkey and peas to the pot and simmer until heated through, another 5 minutes. Turn off the heat and stir in the cream and lime juice.
- Ladle the curry into bowls and garnish with the chopped cilantro. Serve with rice, if desired.
TURKEY MEATBALLS IN TOMATO SAUCE
Tender meatballs filled with onions and Parmesan, bathed in plenty of tomato sauce, are classics in every way except for one: They call for turkey instead of the usual beef (or beef-veal-pork combination). Serve them over spaghetti or polenta, or stuff them into a hero roll for a sandwich. Try to use ground dark meat turkey here if you can, it has a deeper, richer flavor than ground white meat.
Provided by Melissa Clark
Categories dinner, lunch, meatballs, main course
Time 50m
Yield 28 meatballs, 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large bowl, combine cheese, bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well. Add turkey and egg and blend with your hands until well mixed. If you've got time, cover mixture and chill for an hour or up to 24 hours. These are easiest to form into balls while very cold. Form into 28 meatballs, each about 1 1/4-inches in diameter.
- Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.
- When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.
- Serve hot, drizzled with more olive oil and sprinkled with more cheese, if you like.
Nutrition Facts : @context http, Calories 382, UnsaturatedFat 14 grams, Carbohydrate 18 grams, Fat 21 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 827 milligrams, Sugar 8 grams, TransFat 0 grams
More about "turkey meatballs in tomato ginger curry food"
BAKED THAI TURKEY MEATBALLS - FOODIECRUSH.COM
From foodiecrush.com
5/5 (9)Total Time 1 hrCategory Main CourseCalories 146 per serving
- In large bowl, combine the ground turkey or chicken with the egg, panko breadcrumbs, green onion, garlic, fish sauce, ginger, red curry paste, and salt and pepper. Use a whisk to break the egg yolk and lightly fold the ingredients together. Gently knead the mix with damp hands until incorporated. Cover and refrigerate the mixture for at least 15 minutes for the breadcrumbs to soften, up to overnight.
- Use a small scoop to form the meatballs into 1-inch balls and place on a cutting board. Dampen your hands and lightly shape and roll the meatballs between your palms and place evenly spaced on the baking sheet. Bake until no longer pink inside, about 20 minutes, then broil on high for another 5 minutes for a deliciously crispy crust. Remove from the oven. Serve immediately or at room temperature.
MEATBALLS IN SPICY CURRY RECIPE - FROM A CHEF'S KITCHEN
From fromachefskitchen.com
4.4/5 (44)Total Time 1 hrCategory BeefCalories 716 per serving
GINGER TURKEY MEATBALLS WITH TOMATO-COCONUT CURRY
From blueapron.com
3.9/5 Total Time 25 minsCuisine IndianCalories 850 per serving
EASY CURRY MEATBALLS
From cookedandloved.com
RED CURRY MEATBALLS (GINGER TURKEY MEATBALLS IN …
From playswellwithbutter.com
THAI RED CURRY TURKEY MEATBALLS - JO COOKS
From jocooks.com
HEALTHY TURKEY MEATBALLS IN CURRY SAUCE - HEALTHY FITNESS …
From healthyfitnessmeals.com
TURKEY MEATBALLS IN A CREAMY RED CURRY SAUCE - THE …
From themodernproper.com
TURKEY MEATBALL CURRY - FOR THE LOVE OF GOURMET
From fortheloveofgourmet.com
SOY-GLAZED GINGER TURKEY MEATBALLS - PLAYS WELL WITH BUTTER
From playswellwithbutter.com
TURKEY MEATBALL RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RED CURRY THAI TURKEY MEATBALLS - GIRL AND THE KITCHEN
From girlandthekitchen.com
TURKEY MEATBALLS IN TOMATO SAUCE RECIPE - BBC FOOD
From bbc.co.uk
THAI TURKEY MEATBALLS IN COCONUT RED CURRY SAUCE
From foodiecrush.com
TURKEY MEATBALL CURRY (INDIAN STYLE) • UNICORNS IN THE KITCHEN
From unicornsinthekitchen.com
TURKEY MEATBALLS WITH CURRY SAUCE | GIRL HEART FOOD®
From girlheartfood.com
SLOW COOKER TUSCAN CHICKEN MEATBALLS WITH GNOCCHI
From delish.com
11 GROUND MEAT RECIPES THAT GO BEYOND BURGERS AND MEATBALLS
From washingtonpost.com
THAI TURKEY MEATBALLS IN COCONUT CURRY - AHEAD OF THYME
From aheadofthyme.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love