Turkey meatball korma

Turkey meatball korma

  • 1
  • 2
  • 3
  • 4
  • 5
(32 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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
7th Feb, 2017
this dish is good in flavour, but the recipe uses too much stock. I used only 250 ml and reduced the sauce for about 15 mins, ended up with a good consistency.
30th Jul, 2014
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.
12th Apr, 2014
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.
14th Aug, 2013
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.
11th Mar, 2013
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
30th Jan, 2013
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.
20th Dec, 2012
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.
28th Aug, 2012
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
2nd Jun, 2011
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.
16th Jan, 2011
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.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?