Curry Turkey Meatballs


Serves 4



1 lb. ground turkey (or ground beef)

2 tbsp chopped cilantro

¾ tsp garam masala

2 cloves of garlic

3 tbsp onion, minced

1 medium egg

1 tsp salt


1 medium onion, minced

2 tbsp canola oil

2 bay leaves

1 cinnamon stick

1 ¾ cups chopped/diced fire roasted can tomatoes

2 cloves of garlic, minced

½-1 cup water

½ tsp turmeric

½-1 tsp cayenne

2 tsp coriander

1 tsp garam masala


4-6 ounces peas (optional)

sour cream-topping


In a large bowl, mix ingredients for meatballs.  In a saucepan, heat canola oil on medium heat and then add onion, bay leaves and cinnamon stick.  Sauté until onions are golden, 3-5 minutes and add tomatoes, garlic, tumeric, cayenne, coriander, garam masla and salt.  Mix and add ½ cup water.  Bring to a boil, cover and reduce heat to simmer and cook while making meatballs.

Make meatballs however large you would like and place into sauce, cover and simmer for 10-15 minutes, turning carefully to coat them with the sauce every 5 or so minutes.  Uncover and continue cooking another 3-5 minutes until cooked through and then add the peas (optional) and cook until bright green.  Serve with rice and maybe some naan.