Indian Turkey Meatballs with Veggie Packed Curry
This is a super simple recipe that you can make three ways to suit your schedule- two are 30 minutes and under, and one is a “dump and go” crock pot meal. No matter which method you choose, this easy recipe packs a punch in the flavor department, and hides several servings of nutrient-packed veggies in a rich, creamy broth. It’s a healthy option that feels oh so sinful!
One Pan Meal in 30
The first way involves buying frozen turkey meatballs from the supermarket. Make sure you pick a flavor that is neutral such as plain or homestyle. Ensure your meatballs are fully cooked (most frozen varieties are) and you’re good to go! Thaw overnight, brown in a pan, then add your veggies and curry broth. Simmer and serve. A one pan meal that couldn’t be easier!
Homemade in 30
The second method involves making your own meatballs. Believe it or not, this strategy is STILL ready in 30 minutes or less. A few simple ingredients then a scorching bake in the oven yield homemade meatballs in minutes. While the protein is baking, make your broth on the stove, then add your cooked meatballs for the last few minutes. Simmer for a few minutes. Voila!
One Step Crock Pot
The third way is what I like to call “dump and go”. Before you go to work, toss most of the ingredients (except the garnishes of course) together into a crock pot. Don’t worry about thawing those frozen meatballs. Set your slow cooker for a 6-8 hour simmer session and by the time you get home from work, your house will smell incredible, and a tasty meal will be waiting for you!
Indian Turkey Meatballs with Veggie Packed Curry
Ingredients
- 1.75 lb bag of frozen Turkey meatballs, plain or homestyle flavor (preferably the 1oz size) thaw overnight if cooking on the stovetop for a 30 minute meal or leave frozen if slow cooking in a crock pot
- 1 each bell pepper, julienned
- 1 each small onion, halved and then cut into thin strips
- 1 each zucchini, cut into ¼ half moon pieces
- 3 stalks scallions, green and white parts seperated
- 14 oz can lite coconut milk, unsweetened
- 5 oz can tomato paste
- 1 TBSP curry powder (depending upon my curry powder, I sometimes add a second tablespoon)
- ½ tsp ginger powder or 2 tsp fresh grated ginger
- ½ tsp garlic powder
- salt and pepper to taste
- pinch Optional: cayenne pepper or red pepper flakes (if you like heat)
- 1 tsp Optional: rice vinegar or lemon juice (for brightness, optional but recommended)
- Naan bread for serving
If Making Meatballs from Scratch
- 1 lb ground turkey
- ¼ cup panko
- 1 TBSP fresh ginger, grated
- 1 TBSP curry powder
- salt and pepper to taste
Instructions
One Pan Stovetop Recipe with Store-bought Meatballs (30 min or less)
- Thaw meatballs overnight in fridge.
- In a large pan (preferably one with deep sides) over medium high heat, add 1 tablespoons of olive oil and brown meatballs on all sides, about 5 minutes total. Remove from pan and set aside.
- Add sliced onion, zucchini, scallion whites, and red pepper pieces. Add another tablespoon of olive oil if needed, and sauté until slightly softened, about 5 minutes.
- Add coconut milk, tomato paste, curry, ginger, and garlic powders. Add optional cayenne pepper or red pepper flakes if you want heat. Add salt and pepper to taste (I start with 1 teaspoon of salt and several grinds of pepper then adjust when I'm done cooking.) Stir to combine.
- Return meatballs to pan with vegetable and curry broth. Bring to a boil then reduce to simmer for 3-5 minutes until broth is slightly thickened. Add rice vinegar or lemon juice if desired (not necessary but recommended.)
- Serve in a bowl, garnish with scallion greens, and naan bread on the side.
If Making Meatballs from Scratch (yup, still 30 min or less)\
- Preheat oven to 400 degrees. Lightly grease a baking sheet.
- In a large bowl, mix ground turkey, panko, ginger, curry powder, salt and pepper until well incorporated. Make small balls (about 1 ½ in diameter) in your hand. Space them out on your baking sheet. Bake in the oven for 15-18 minutes.
- While meatballs are cooking, add sliced onion, zucchini, scallion whites, and red pepper pieces to pan on the stove over medium high heat with a tablespoon of olive oil. Sauté until slightly softened, about 5 minutes.
- Add coconut milk, tomato paste, curry, ginger, and garlic powders. Add optional cayenne pepper or red pepper flakes if you want heat. Add salt and pepper to taste (I start with 1 teaspoon of salt and several grinds of pepper then adjust when I'm done cooking.) Stir to combine.
- When meatballs are done baking, add to pan with vegetable and curry broth. Simmer for 3-5 minutes until broth is slightly thickened. Add rice vinegar or lemon juice if desired (not necessary but recommended.)
- Serve in a bowl, garnish with scallion greens, and naan bread on the side.
If Slow Cooking in a Crock Pot with Premade Meatballs (not 30 min or less)
- Add all ingredients except scallion greens, vinegar/lemon juice, and naan bread to crock pot. (Don't thaw meatballs). Stir to combine. Cook on low for 6 hours or high for 3 hours.
- Add vinegar/lemon, salt and pepper to taste.
- Serve in a bowl, garnish with scallion greens, and naan bread on the side.
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