Gordon Ramsay Curry Meatballs Recipe 

This delicious curry meatball recipe combines tender turkey meatballs with a creamy, flavorful curry sauce. It’s easy to make, full of flavor, and perfect for a cozy family dinner. Serve with rice and veggies for a complete meal!

Ingredients Needed:

For the Meatballs:

• 500 g (1 lb.) ground turkey
• 1/3 medium onion, peeled and grated
• 2 garlic cloves, minced or grated
• 1 tbsp grated ginger
• 2 tsp mild curry powder
• 1 tsp salt
• 1/2 tsp white or black pepper
• 2/3 cup bread crumbs (gluten-free if needed)
• 1 tbsp olive oil
• Extra oil for cooking (about 2 tbsp)

For the Curry Sauce:

• 2 tbsp olive or coconut oil
• 1/2 medium onion, finely diced
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 1 small carrot, diced
• 1/2 red bell pepper, cut into strips
• 2 tbsp mild curry powder
• 1 tsp turmeric powder
• 1 tsp brown sugar (optional)
• 1 can (400 ml) coconut milk (full-fat), shaken
• 2.5 tbsp fish sauce
• 1 tbsp lime juice
• 1 tbsp tomato paste

To Finish:

• 1/2 cup chopped coriander/cilantro

How To Make Curry Meatballs Recipe?

1. Mix the Meatballs: Combine ground turkey, grated onion, garlic, ginger, curry powder, salt, pepper, bread crumbs, and olive oil in a bowl. Mix well with your hands, then roll into small balls (about 1 ½ tbsp each).
2. Cook the Meatballs: Heat a large pan over medium-high heat and add 2 tbsp oil. Place meatballs in the pan and cook for about 5 minutes on each side until golden brown. Remove and set aside.
3. Prepare the Curry Sauce: In the same pan, heat 2 tbsp oil. Add diced onion, carrot, and red bell pepper, and cook for 2-3 minutes. Add garlic and ginger and cook for another 1-2 minutes, stirring often.
4. Add Spices & Sauce Ingredients: Stir in curry powder, turmeric, and brown sugar. Add coconut milk, fish sauce, lime juice, and tomato paste. Stir well and let it simmer for 2-3 minutes on medium-low heat.
5. Combine & Finish: Add the meatballs back to the pan and stir gently into the curry sauce. Cook for 1-2 minutes, then top with chopped coriander.

Recipe Tips:

• Grate the Onion for Meatballs: Grating the onion instead of chopping releases its juice, which adds flavor and keeps the meatballs moist. This small step makes a big difference in texture and taste.
• Do Not Overmix the Meatball Mixture: Mix the ingredients just until combined. Overmixing can make the meatballs dense and tough instead of tender.
• Pre-Brown the Meatballs Well: Make sure to brown the meatballs evenly in the pan. This adds a rich, caramelized flavor that enhances the entire dish.
• Simmer the Curry Sauce Gently: Cook the sauce on medium-low heat to allow the spices and coconut milk to blend perfectly. Avoid boiling, as it can separate the sauce.
• Add Fresh Coriander at the End: Sprinkle fresh coriander just before serving to keep its flavor bright and fresh. Adding it too early will make it lose its aroma.

How To Store & Reheat Leftovers?

• Refrigerate: Let the leftover curry meatballs cool to room temperature. Transfer them to an airtight container and store them in the fridge for up to 3 days.
• Freeze: Once the curry meatballs have cooled completely, place them in a freezer-safe container. Freeze for up to 2 months.
• Reheat: Add the curry meatballs and sauce to a pan over medium heat. Stir occasionally and heat for about 5-7 minutes until hot.

Nutrition Facts:

• Calories: 385 kcal
• Total Fat: 25g
• Saturated Fat: 15g
• Cholesterol: 85mg
• Sodium: 920mg
• Potassium: 530mg
• Total Carbohydrate: 18g
• Dietary Fiber: 3g
• Sugars: 5g
• Protein: 24g

Try More Gordon Ramsay Recipes:

• Gordon Ramsay Meatballs And Spaghetti Recipe 
• Gordon Ramsay Italian Meatballs Recipe 
• Gordon Ramsay Million Dollar Spaghetti Casserole Recipe