Turkey Meatballs with Squash Curry Sauce
These turkey meatballs in creamy squash curry sauce are the perfect comfort food. Freshly ground turkey makes tender meatballs, while roasted squash and coconut milk create a silky, richly spiced sauce. Serve with fluffy rice or warm naan.
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Food
Tools
Ingredients
Meatballs
- 1 kg skinless and boneless turkey breast
120 g stale bread, cut into 1 cm cubes
160 ml milk
100 g grated Parmesan
1 egg, beaten
1 small yellow onion, grated
15 g fresh parsley, finely chopped
1½ tsp salt
¾ tsp black pepper
60 ml olive oil
Squash Curry Sauce
- 450 g squash, peeled and cubed (butternut squash or similar)
1 head of garlic, top removed
½ tsp salt
¼ tsp black pepper
30 ml extra virgin olive oil
400 ml coconut milk
1 small onion, diced
1½ tbsp curry powder
1 tbsp garam masala
½ tsp ground cumin
360 ml chicken or turkey stock
Naan or rice, to serve
15 g fresh coriander, chopped, optional for serving
2 tbsp sliced red chillies, optional for serving
Follow these steps
Prepare the Meatballs
- Cut the turkey into 2.5 cm (1-inch) cubes and spread them on a tray. Place in the freezer for 20 minutes until very cold but not frozen solid.
- Combine the bread cubes and milk in a small bowl. Let stand for 5 minutes, or until the bread has absorbed the milk.
- Fit the Ankarsrum with the Meat Grinder Attachment and 4.5 mm grinding plate. Grind the turkey and soaked bread cubes on medium speed (about 6 o'clock) into a large bowl.
- Add the Parmesan, egg, grated onion, parsley, salt, and pepper. Mix until evenly combined.
- Scoop about 2 tablespoons of the mixture and roll into meatballs. Arrange on a baking sheet. You should have about 24-30 meatballs. Refrigerate for 30-60 minutes.
Prepare the Squash
- Preheat the oven to 220°C (425°F).
- Toss the squash and garlic with olive oil, salt, and pepper and spread on a baking sheet. Roast for 25-30 minutes, until tender and lightly caramelized.
- Fit the Ankarsrum with the Blender Attachment. Add the roasted squash, squeeze out the garlic, and pour in the coconut milk. Blend on low speed (about 1 o'clock), then increase to high speed (about 8 o'clock) and blend until smooth, about 30 seconds. Set aside.
Cook the Dish
- Heat the olive oil in a large pot or Dutch oven over medium heat. Working in batches, add the meatballs, leaving about 2.5 cm (1 inch) between them. Shake the pan gently after adding the meatballs to prevent sticking. Cook, turning occasionally, until browned on all sides. Transfer to a plate and repeat with the remaining meatballs.
- Return the pot to medium heat without cleaning it. Add the onion and cook for 3 minutes, until softened. Stir in the curry powder, garam masala, and cumin and cook for 1 minute, until fragrant.
- Pour in the stock and scrape up any browned bits from the bottom of the pot. Stir in the squash puree and bring to a gentle simmer.
- Add the meatballs and any accumulated juices. Cover and cook for 8-10 minutes, or until the meatballs are cooked through and reach an internal temperature of 74°C (165°F).
- Serve with rice or naan and garnish with cilantro and sliced chili peppers, if desired.
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