Turkey Meatball Vindaloo

Total Time:
35 min
10 min
25 min

4 servings

  • 1 1/4 pounds ground turkey
  • 1/4 cup breadcrumbs
  • 1 large egg
  • 3/4 cup chopped fresh cilantro
  • 1 onion (1/4 grated, 3/4 chopped)
  • 1 tablespoon grated peeled ginger
  • Kosher salt
  • 2 tablespoons extra-virgin olive oil
  • 1 red bell pepper, chopped
  • 2 to 3 teaspoons hot Madras curry powder (or regular curry powder mixed with 1/4 teaspoon cayenne)
  • 1 15 -ounce can no-salt-added fire-roasted tomatoes
  • 3 cups cooked white rice
  • Preheat the broiler and line a baking sheet with foil. Combine the turkey, breadcrumbs, egg, 1/2 cup cilantro, grated onion, 2 teaspoons ginger and 1/2 teaspoon salt in a large bowl. Mix with your hands until just combined. Form into 20 meatballs (about 1 1/2 inches each); transfer to the prepared baking sheet. Set aside.

  • Heat the olive oil in a large skillet over medium-high heat. Add the chopped onion, bell pepper and a pinch of salt. Cook, stirring occasionally, until the vegetables are lightly browned and tender, about 5 minutes. Add the remaining 1 teaspoon ginger and the curry powder. Cook, stirring to coat, 1 minute. Add the tomatoes, 1 1/2 cups water and 1/4 teaspoon salt; bring to a simmer. Reduce the heat to low and cook until slightly thickened, about 3 minutes.

  • Meanwhile, broil the meatballs until lightly browned and just cooked through, about 5 minutes. Nestle the meatballs in the sauce. Cover and cook until the sauce is thickened, 7 minutes. Stir in half of the remaining cilantro; season with salt. Serve the meatballs and sauce with the rice; top with the remaining cilantro.

  • Photograph by Ryan Dausch

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Turkey Meatballs with Fire-Roasted Green Chiles

    Recipe courtesy of Guy Fieri