Turkey Curry Meatballs

My kids often like a meaty and savory snack. These are inspired by a recipe from Smitten Kitchen.  I will make a big batch of these meatballs and keep them in the freezer. They pull out a few meatballs and heat them in the microwave. 

You can serve it with Tzatziki Sauce and pita bread for an easy dinner.

What is in Turkey Curry Meatballs?

Ground Turkey

Panko Breadcrumbs

Water

Egg

Celtic Sea Salt

Sweet Curry Powder

Cumin

Turmeric

Cayenne Pepper (optional)

How do you make Turkey Curry Meatballs?

Ground turkey, breadcrumbs, water, egg and spices are mixed together and shaped into balls. The meatballs are baked in a 400 degree Fahrenheit oven for 15 minutes.

How do you store Turkey Curry Meatballs?

I like to freeze the meatballs for quick snacks. To freeze the meatballs, place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from baking sheet and place in a zip top bag. They will last up to three months in the freezer.

Turkey Curry Meatballs

Yield: 20

Prep Time: 8 minutes

Cook Time: 15 minutes

Total Time: 23 minutes

Turkey meatballs that are full of warm spices. They make a great dinner with pita an Tzatziki Sauce or a quick snack.

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Ingredients

• 1 Pound Ground Turkey
• 1/2 Cup Panko Breadcrumbs (I like whole wheat.)
• 1/3 Cup Water
• 1 Egg
• 1 teaspoon Coarse Sea Salt
• 1/2 teaspoon Sweet Curry Powder
• 1/2 teaspoon Cumin
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Cayenne (Optional)

Instructions

Preheat Oven to 400 degrees Fahrenheit.

In a large bowl, mix ground turkey, panko, water, egg, salt, curry, cumin, turmeric, and cayenne. I like to use a potato masher for mixing.

Form the mixture into balls or use a #40 scoop. Each meatball should be 1 3/4 Tablespoons.

Place the meatballs on a rimmed baking sheet.

Bake at 400 for 15 minutes until the outside begins to brown and the internal temperature is 165 degrees Fahrenheit.

Remove from oven and serve.

Notes

I like to make a triple batch of the meatballs and freeze them. To freeze the meatballs, place them on a parchment-lined rimmed baking sheet and freeze for several hours until solid. Remove from the baking sheet and add to a zip top bag. They will keep up to three months in the freezer.

You can substitute gluten-free panko to make these dairy free and gluten free.

The cayenne is optional. It adds a little heat to the meatballs.

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  Celtic Sea Salt Light Grey, (1) 16 Ounce Bag, Great for Cooking & Baking, Pickling or Grinding, Non-GMO, Gluten Free, Kosher

Nutrition Information:

Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 294Total Fat: 17gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 133mgSodium: 595mgCarbohydrates: 8gFiber: 1gSugar: 1gProtein: 26g

Nutrition information is provided as a courtesy and may not be completely accurate.

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Marie Fiebach is a married mother of four active kids. She helps busy families plan and execute weeknight dinner so they can recapture a little calm in the crazy. You can see her every week on KAKE TV’s Good Morning Kakeland or listen to the Feed Your Family Tonight Podcast.