I was deciding what to make for dinner and I thought about making meatballs but I didn’t want the Italian type as I make those a lot and wanted something different. Since I love Indian food, I decided on Indian meatballs. This is a curry sauce that is the base of many dishes in Indian cuisine. If you want to see how I made it, keep reading!
Indian Curry Turkey Meatballs
1 1/4 lbs. ground turkey
2 large onions, chopped (divided)
6 garlic cloves, chopped (divided)
3 tbsp. fresh ginger, chopped (divided)
4 tbsp. garam masala (divided)
1/4 cup ketchup (I put this in all my meatball recipes as it gives it a very nice flavor)
1 tbsp. vegetable oil
2 tsp. ground cumin
2 tsp. ground coriander powder
1 tsp. tumeric
1-2 tsp. chili powder
2 (15 oz cans) diced tomatoes, drained
1 cup warm water
2 tsp. salt (divided)
1 tsp. pepper (divided)
In a large bowl combine the ground turkey, 1/2 cup of the chopped onions, 1/2 of the chopped garlic, 1/2 of the chopped ginger, 2 tbsp. garam masala, the ketchup, 1 tsp of the salt and 1/2 tsp pepper. Mix well to combine. Form the turkey mixture into meatballs about the size of a golf ball and set aside.
Over medium low heat to a large non stick Dutch oven add the oil. Let the oil heat up and then add in the rest of the onions. Cook about 10-15 minutes until light brown, but not burnt, stirring every couple of minutes. You want them a nice color but not caramelized. Once done add in the rest of the garlic and ginger, Stir and cook for another minute or two. To the onion mixture add in the rest of the seasonings and mix. Cook for another couple of minutes.
To that mixture add in the tomatoes and 1 cup of the water. Stir to combine. Add the meatballs into the masala mixture. Turn heat down to low and let cook for about 5-7 minutes before stirring.
Stir the sauce into the meatballs and cook mostly uncovered for 45 minutes to an hour. Stirring half way through. Serve!