Turkey meatball korma

Turkey meatball korma

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(23 ratings)

Prep: 20 mins Cook: 20 mins


Serves 4
These turkey meatballs are a real winner, nutritious, cheap and low in fat. Try serving with brown basmati rice for a real health-kick

Nutrition and extra info

Nutrition: per serving

  • kcal258
  • fat11g
  • saturates5g
  • carbs7g
  • sugars5g
  • fibre2g
  • protein35g
  • salt0.88g
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  • 500g pack turkey mince
  • 1 rounded tbsp Korma paste
  • 1 tsp groundnut, vegetable or olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 500ml chicken stock
  • 175ml reduced-fat or light coconut milk
  • large handful sugar snap peas, halved on the diagonal
  • 16 cherry tomato, halved
  • 1 tbsp toasted flaked almonds
  • few coriander leaves (optional)


  1. Make the meatballs: mix the mince with 1 tsp curry paste and seasoning. Shape into walnut-size meatballs. Heat the oil in a non-stick frying pan. Fry the meatballs for 5 mins, turning until they are browned all over.

  2. Heat the remaining curry paste in a saucepan. Add the onion and fry over a low heat for about 5 mins, until soft – be careful not to burn the paste (add a splash of water if you need to).

  3. Pour in the stock and coconut milk, and bring to the boil. Turn the heat down to low and add the meatballs. Cook for 10 mins, or until the turkey is cooked through and the sauce has thickened slightly. Add the sugar snaps and tomatoes, and cook for another 2 mins. Scatter with the almonds and coriander, if you have any, and serve with rice.

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Comments (27)

karenjohnson23's picture

Now I am adding my comment I realise that had I read other people's comments before cooking this recipe I would have known that:
a) the flavour was not strong enough, maybe I should have added some chilli powder, and b) the sauce was too runny.
However the dish looked as good as the picture so maybe worth tweaking. The dish could not be served on it's own therefore the calorie content misleading, you need to add rice.

Lemone2014's picture

Good but as said before to much stock so used corn flour to thicken up a deed small bit more paste and additional spice to flavour meat balls were flavoured great as well.

vfrawley's picture

Way too much stock in the recipe meant it tasted too much of chicken stock and lost the spice. Rectified it by removing some of the stock and adding more coconut milk so probably wasn't quite as healthy. No turkey mince so used chicken mince, meatballs were really tasty.

abbyrees's picture

I used the light chicken korma recipe sauce on the website (as it is much nicer) and made the turkey balls as suggested - beautiful.
I good way of using up some reduce price turkey mince from the shop. I would give it 5* when using the light chicken korma recipe sauce.

thecherub's picture

I loved this my and OH thought it was the best curry ever! I wouldn't have gone that far either! Would never think of turkey meatballs in a curry but it worked. I did change it. Followed advice and used less stock and also as this was a lst min plan I didnt have tomatoes, beans, almonds or corriander. I used half a tin of tomatoes and added frozen spinach and peas to the curry instead. Also used more curry paste and added extra curry powder and chilli powder. Was a bit watery but was lovely soaked into the rice. Will have to make again.

redgerbera's picture

We all loved this ... My husband and 10, 7 and 6 year old included. Had it with flatbread recipe on here. Easy to make ... Will definitely do again.

traciekan's picture

i used jalfrezi paste as it was what we had, i used all the stock and thick coconut and added frozen peas it was delicious. all family ate it very quickly! little meatballs are the best way it feels like you have a lot more than you do. this served 5 bigguns

hannahness's picture

I also added a bit more of a kick, and reduced the amount of liquid. It does have a really fresh and "light" feel to it, which is where it stands out from other curries. The sugar snaps really make it, I reckon.

beccachoules's picture

I love curry but I never thought about making it with turkey! Turns out it's lovely, something a bit different to my usual chicken. I used madras paste as I had no korma, and I like fiercer heat! I will say the sauce was a little runny, so next time I will reduce the stock and maybe thicken with a little cornflour.

louise_martin's picture

I agree with H, use full fat coconut milk (I used kingfisher from asda - really creamy) and 250ml stock and it is perfect - I didn't even use the tomatoes, coriander or almonds. Surprised how tasty the meatballs turned out, my kids (2 and 5) loved it.

libby0's picture

This is one of the few meals everybody really enjoyed. I seldom use turkey because I can never find free range (or RSPCA approved) meat but finally got it from Okado. I firmed up the balls in the fridge and used less stock. I thought it was good the sauce is quite runny to cover all the veg (I added extra baby corn). I shall be buying turkey mince in bulk and freezing my balls!

helenwhitaker's picture

We loved this - my tip is to use full fat coconut milk and halve the amount of stock, it was mild but you can change the curry paste for a more tasty one, but as it was was great for our 3 year old

juliee43's picture

correct used cornflour to make thicker?
usedful cornflour for any turn in to running sauce?

dlockhart's picture

Agree with the other comments... Sauce too thin despite adding cornflour to thicken; tastes bland despite extra garam masala etc.. The highlight were the green beans and cherry tomatoes!

There are so many lovely curries - I'm afraid this isn't one!

jenidal's picture

Not sure I would make this again - sauce was a bit thin but coconut curries tend to be that way - it was a tasty sauce and it was nice soaked into the rice. Turkey was quite dry, maybe I cooked them too long? I also used a good amount of korma powder instead of paste, which didn't affect the sauce but the meatballs weren't overlly flavoursome. Not one for the binder!

donnalovescheese's picture

Didn't have the problem with consistency that others have mentioned but I did simmer for an extra 5 minutes.
However, I found this recipe very bland despite adding extra garam masala and double the amount of curry paste recommended.

emsmith's picture

Lovely idea but I'm afraid I agree with saratres in that I felt felt it needed a little something more. I added a LOT more curry paste and some ground toasted spices to give it a bit more kick. Also glad I read the comments about the stock. I halved the amount and it still needed a fair bit of simmering in order to reduce it.

stormyraincloud's picture

Very tasty. Lots of liquid, but we didn't find this too much of a problem, the rice soaked it up lovely.

saratres's picture

This recipe has potential but needs tweaking. I added chopped coriander to the turkey mince which gives a bit more flavour but be careful not to overcook the meatballs as they could be too dry. Definitely would recommend using less stock. I am going to try chicken breast meat blitzed in a processor next time...

makarova's picture

I used low-fat beef mince (and stock) instead of turkey and it was delicious! Also put a tbsp of curry paste in the mince before rolling the meatballs - it added a bit of a spicy flavour. Will try with chicken next time, yum :)


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