Turkey Meatball Masala

Course : Mains | Cuisine: Indian | Servings : 2 persons | Cook Time : 60 minutes

This turkey curry meatball recipe gives a modern, healthier upgrade to traditional masala meatballs. Swapping lamb for Riverside’s premium halal turkey meatballs makes it leaner and perfect for menus where protein-rich dishes are in demand. Our turkey meatballs are made from whole muscle turkey, free from antibiotics, MRM, and GM; ideal for chefs who prioritise quality, traceability, and dietary compliance.

The rich tomato-and-spice sauce brings classic masala flavours with warming notes of cumin, coriander, and garam masala, gently simmered for depth and ease. The meatballs are juicy and tender, soaking up the aromatic sauce beautifully.

Serve it with steamed basmati rice, fluffy naan, or crispy flatbreads. Finished with fresh coriander and a drizzle of yogurt, this curry enhances your menu with global flair and chef-level simplicity. A true standout for any footprint looking to deliver convenience and crave-worthy flavour in one bowl.

Ingredients

  • 20–24 Riverside halal turkey meatballs (approx. 500g)
  • 2 tbsp oil
  • 1 large onion, finely chopped
  • 2–3 garlic cloves, minced
  • 1½ tbsp mild curry powder (or masala paste)
  • 400g chopped tomatoes (1 can)
  • 200ml turkey or vegetable stock
  • 100ml coconut milk (optional)
  • 150g baby spinach or chopped greens
  • Coriander leaves, to garnish
  • Steamed rice or flatbreads, to serve

Method

  • Brown the meatballs; Heat 1 tbsp oil in a wide saucepan over medium heat. Add turkey meatballs, browning them on all sides (about 3–4 minutes). Remove and set aside.

  • Cook aromatics; Add the remaining oil, then stir in onion. Cook for 4–5 mins until softened. Add garlic for 1 min, then stir in curry powder/paste.

  • Simmer the sauce; Pour in tomatoes and stock, scraping up any meatball bits. Bring to a simmer, then return meatballs to the pan.

  • Develop flavour; Cover and simmer for 12–15 mins until meatballs are cooked through and the sauce has thickened. Stir in coconut milk if using, and add spinach—cook until just wilted.

  • Finish & serve; Taste and adjust seasoning. Divide between bowls, garnish with fresh coriander, and serve alongside rice or flatbreads.

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