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Cooking Time 30 minutes - Makes around 20 meatballs

Everyone likes meatballs, right? And these are mega! You can either serve them on their own, just in the coconut sauce with some bread, or with some rice.


  • 500g of turkey mince.

  • 400ml of coconut milk.

  • 2 tbsp of mango chutney.

  • 1 tbsp of tandoor masala powder.

  • 1 tbsp of ginger garlic paste.

  • 1 red pepper, sliced.

  • 1 yellow pepper, sliced.


  1. Place all the ingredients into a bowl, season, and mix. Roll into meatballs just smaller than a golf ball.

  2. Heat a nonstick pan over medium heat for a couple of minutes, then add a drizzle of olive oil. Add the meatballs and cook for 2 minutes on each side. At this point, you're not trying to cook them all the way through, just getting some color on them. Then remove from the pan and set aside.

  3. Add another drizzle of olive oil to the pan, then add the peppers, season, and fry over low heat for five minutes.

  4. Next, pour in the coconut milk, return the meatballs to the pan, bring to a boil, then reduce the heat and simmer until the meatballs are cooked through, around 10-15 minutes. Once done, garnish with fresh coriander and sliced chilies, and serve.


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