Turkey Meatballs in a butter makhani sauce

Meatballs are one of my favourite things to cook because it is so versatile. A little change in flavour can take you to India, Italy or even Thailand. They cook incredibly fast, are super cost effective and depending on the type of meat used can also be very healthy.

It should come as no surprise that my go to is an Indian spiced version which has been adapted from my mom’s recipe and just lightened up a bit. My mom favours lamb but I have swapped this out for turkey which drastically reduces the fat content.

These can be served in a spicy tomato chutney or as I will be serving it today in a “butter chicken” sauce to change things up a little.

The recipe uses 500g of minced turkey and produces 24 meatballs.

Let’s get cooking…

Start by frying the onion in oil until golden then allowing it to cool. I like to fry the onion here so that meatball doesn’t become too soggy with the raw onion and there’s an extra bit of flavour brought in by the caramelized onion. Next, combine all the ingredients in a large bowl until it is well mixed.

Grease your hands and start to shape the meatballs into ping pong ball sizes. I find this size is perfect as it doesn’t dry out or become too “meaty” with not enough flavour. Bake at 200 for 20-25 minutes and add directly into a makhani sauce.