Turkey meatballs go on a pleasure trip

Curry and coconut meet turkey meatballs. The results? Sublime.

It's time to travel with your tastebuds.  

This week, creamy coconut sauce with just the right, bright note of tomato marries some amazing, bite-sized turkey meatballs.
With a few quick kitchen tricks, you can achieve this spicy aromatic sauce in no time. The garnish options are endless, but I've made a few suggestions to tantalize your palate.

To make your life easier, you can make the meatballs ahead of time and, when it's time for lunch or dinner, just warm them up in this gorgeous, sumptuous coconut tomato sauce. 


Turkey meatballs in coconut curry sauce  


  • 1-1/2 lb ground turkey

  • 4 cloves garlic minced

  • A 1" piece of peeled ginger, minced

  • 2 scallions minced

  • 2 T. fish sauce

  • ¾ cup almond flour

  • 1T. ground cumin

  • 1 egg, beaten

  • Salt and pepper

Now, let's put that together:

  1. With 2 T. olive oil in your EuroCAST high-sided sauté pan, sauté the scallions and garlic for 3 minutes, stirring with a wooden spoon.

  2. Add the scallions and garlic to a mixing bowl with the remaining ingredients.

  3. Mix well to incorporate all the herbs. Form into 1" diameter meatballs.

Don't wash that pan! 

  1. In that same sauté pan, sear the meatballs in small batches, one layer at a time, in 2T. olive oil until they are brown on all sides but not cooked through.

  2. Remove the meatballs with a slotted spoon to a bowl. Continue until all meatballs are browned.

  3. While the meatballs are browning, prepare the sauce.


In your largest EuroCAST Dutch oven, over medium heat (dry skillet):

Start by toasting the spices. Stir for 2-3 minutes using:

  • 4T. curry powder

  • 1T. ground cumin seed

  • 1T. ground turmeric

  • 1/4 t. smoked paprika

  • 1/2 t. red pepper


  • 2 t. coconut oil

  • 1 medium yellow onion, chopped

  • 1 red bell pepper, chopped

  • 6 garlic cloves, crushed then minced

  • 1 large can crushed tomatoes

  • Bring to a low summer and cook on low for 15 minutes.

  • Gently add the meat balls to the sauce and cook another fifteen minutes over low heat.


  • One 14-ounce can of full-fat coconut milk

  • ⅓ cup chopped fresh basil

  • 1 t. salt + more to taste

Serve with steamed basmati rice and assorted garnish. 



Use your imagination. Here's where mine takes me:

Wafer-thin sliced radish and raw beets, crushed peanuts, and herbs like basil and cilantro. I also love a variety of spicy and acidy elixirs like pickles and peppers, both raw and fermented, such as okra and green beans in vinegar. And, of course:  Lime wedges and toasted naan bread. 

You could dash out a little plain yogurt, too. I find it a great way to calm the zealous, spicy corners of my plate.


Toasting the ground spices in a dry skillet brings out their individual characteristics. It warms up and rounds out the flavors. It's as though the heat in the pan is like a light switch, turning 'em on! 

Paul Ward