Turkey meatball korma

Turkey meatball korma

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(25 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
    Coconut milk in a glass, with half a coconut

    Coconut milk

    ko-ko-nut mill-k

    Coconut milk is not the slightly opaque liquid that flows from a freshly opened coconut –…

  • large handful sugar snap peas, halved on the diagonal
  • 16 cherry tomatoes, 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, questions and tips

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15th Jan, 2011
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
16th Sep, 2010
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!
7th Sep, 2010
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
4th Aug, 2010
correct used cornflour to make thicker? usedful cornflour for any turn in to running sauce?
3rd Aug, 2010
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!
20th Jul, 2010
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!
4th Jul, 2010
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.
27th Jun, 2010
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.
17th Jun, 2010
Very tasty. Lots of liquid, but we didn't find this too much of a problem, the rice soaked it up lovely.
15th Jun, 2010
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...


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