Coconut Curry Turkey Meatballs

Name: Coconut Curry Turkey Meatballs
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Ingredients: Ground turkey 1.1 lbs; Parmigiano Reggiano PDO cheese 2.1 oz; Breadcrumbs ½ cup; Eggs 1; Whole milk 2 tbsp; Fine salt to taste; Black pepper to taste; Coconut milk 1.7 cups; Curry 2 tsp; Extra virgin olive oil 2 tbsp; Fine salt to taste; Basmati rice 1.1 cups

Difficulty: Easy
Prep time: 20 min
Cook time: 40 min
Serving: 4
Cost: Average

PRESENTATION

Recipe by
Lulù Gargari

Coconut curry turkey meatballs swap the usual tomato sauce for something richer: a velvety coconut milk and curry sauce that wraps each meatball in warm, fragrant heat. Turkey keeps the texture soft and the flavor clean, letting the sauce carry the dish without the weight of a darker meat. The result is a creamy, aromatic plate that feels genuinely different from a standard weeknight dinner — an exotic touch that still comes together without much effort in the kitchen.

Serving them over basmati rice is part of the dish's character, not just a side suggestion. The rice soaks up every bit of the sauce, pulling the whole plate into a single, cohesive meal rather than leaving anything behind in the pan. That combination makes this equally comfortable as a standalone main or as a second course when you want something a little more interesting than the usual. It appeals to adults and kids in equal measure, which makes it an easy choice when you need something the whole table will finish.

INGREDIENTS

Makes about 18 meatballs: Ground turkey 1.1 lbs (500 g); Parmigiano Reggiano PDO cheese 2.1 oz (60 g); Breadcrumbs ½ cup (60 g); Eggs 1; Whole milk 2 tbsp (30 g); Fine salt to taste; Black pepper to taste

To cook: Coconut milk 1.7 cups (400 g); Curry 2 tsp; Extra virgin olive oil 2 tbsp (30 g); Fine salt to taste

To serve with: Basmati rice 1.1 cups (200 g)

Preparation

How to prepare Coconut Curry Turkey Meatballs

To prepare the coconut curry turkey meatballs, start with the meatball mixture: place the ground turkey in a bowl, then add the egg 1, the salt 2, the pepper and the milk 3.

Add the breadcrumbs 4 and the grated cheese 5. Knead with your hands to combine everything well 6.

Form meatballs of about 1.6 oz (45 g) each 7 and place them as you go on a tray lined with parchment paper; with these quantities you will get about 18 8. Move on to cooking: heat a drizzle of oil in a large nonstick skillet and place the meatballs in the pan 9.

Brown the meatballs over medium-high heat for about 7–8 minutes, tilting and turning the pan to brown all sides 10. Once golden, pour in the coconut milk 11 and add the curry 12.

Season with salt and mix gently, then cover with a lid 13 and cook over low heat for about 15–20 minutes. Meanwhile, cook the basmati rice in salted boiling water for about 10 minutes 14, then drain and let it cool slightly 15.

After the cooking time, the sauce will have slightly thickened 16. Plate the meatballs with the basmati rice and spoon over plenty of sauce 17. Your coconut curry turkey meatballs are ready to be served 18!