Tandoori Turkey Meatballs



20 min


35 small meatballs

* PLUS Cooking time: 6 minutes
Tandoori Turkey Meatballs

Photo: Ryan Szulc

Delicious on rice or on their own, these meatballs have a nice kick without being too spicy.


  • 3 tbsp canola oil , divided
  • 1/2 cup finely chopped yellow onion
  • 1 tsp paprika
  • 1 tsp cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp ground turmeric
  • 1/4 tsp ground cardamom
  • 1 lb ground turkey
  • 2 tbsp peeled and finely chopped ginger , divided
  • 2 tsp finely chopped garlic
  • 3/4 tsp salt
  • 1/4 cup tomato paste
  • 2 tbsp water
  • 2 tbsp honey
  • 2 tsp garam masala


  • Heat 1 tbsp oil in a skillet over medium. Add onion and sauté for 4 min or until lightly golden. Add paprika, cumin, coriander, turmeric and cardamom and stir for 30 sec. or until fragrant. Let cool.
  • Combine turkey, 1 tbsp ginger, garlic and salt in a bowl and use a rubber spatula to scrape in onion-and-spice mixture. Mix well to combine. Use a teaspoon to form meatballs about ¾ in. in size. Heat remaining 2 tbsp oil in a large non-stick skillet over medium-high. Add meatballs and fry for 5 min. turning, or until browned all over. Remove meatballs from pan with a slotted spoon. Reserve.
  • Turn heat down to medium, add remaining ginger to skillet and sauté for 30 sec., then add tomato paste, water, honey and garam masala and simmer 30 sec. or until mixture has come together (it should be uniform).
  • Return meatballs to skillet and toss to coat. If sauce thickens too much, add a little more water to the pan. Serve with toothpicks.

Nutrition (per serving)

  • Calories
  • 38,
  • Protein
  • 2 g,
  • Carbohydrates
  • 2 g,
  • Fat
  • 2 g,
  • Sodium
  • 64 mg.