Paleo Bombay Turkey Meatballs

Quick and easy super tasty lightly spiced with a glossy sweet coating, these meatballs could easily become a weekly staple. Delicious served with a side of homemade curry sauce for dunking and some “pickled” shredded cabbage to complete the sweet, spicy and sour flavour combination.

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Before I head straight first in to full on grilling mode (which probably won’t last that long with the temperamental Irish weather!) I decided it was my duty to create something featuring turkey seen as it’s my go to meat option when on the move! Fresh turkey meat from expensive deli counter’s has me BROKE!

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Homemade turkey meatballs infused spices, brushed with a little honey and served with a quick and easy curry sauce have been my lunchbox filler this week. Yep meatballs on the move, that’s how I roll! I say lunchbox, usually I end up packing up my lunch in a bowl and sitting it in a flat bottomed freezer bag to keep it nicely chilled until hunger strikes, avoiding all bumps on the road and periodically checking it hasn’t spilled all over the place along the journey!

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I’d never actually bought turkey mince up until recently. Granted I would be more of a minced beef or lamb fan, especially when it comes to burgers. Turkey need a little extra help in the flavour department and a little something extra to keep it from drying up.

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Milk, ground almonds and an egg bound the meat and kept it nice and moist! The side of curry sauce is also a must…because who doesn’t love a good sauce for dunking and rolling their favourite meatballs!

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I wanted something light on the side; heavy on the meat and sauce, veggies were an afterthought! Instead of my usual go to cauliflower rice I opted for some shredded red cabbage, quickly “pickled” with salt, pepper and apple cider vinegar. I need to get around to making my own sauerkraut SOON! I do love the stuff, as does my tummy.

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You could make these little meatballs in to mini sliders if you fancied it, serve them up in lettuce cups with a drizzle of sauce and pinch of the cabbage. Hassle free finger food at its finest!
What’s your favourite way to spice up a meatball?

Bombay Turkey Meatballs

by Michelle Hunt

Prep Time: 5 minutes

Cook Time: 20 minutes

Keywords: fry bake entree appetizer gluten-free grain free low-carb paleo soy-free coriander turkey

Ingredients (Serves 2 – 4)

  • 1/2 cup (50g) almond flour
  • 60ml (1/4 cup) unsweetened non dairy milk (I used almond)
  • 1lb (454g) turkey mince
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp coriander
  • 1/4 tsp chili powder
  • 1/4 tsp garam masala
  • 1/4 tsp Pink Himilayan Rock Salt
  • 1/4 tsp black pepper
  • 2 tbsp (28g) coconut oil for cooking
  • 1 tbsp (20g) honey for coating

For the Curry Sauce

  • 400ml (1 can) full fat coconut milk
  • 2 tbsp (30g) smooth all natural almond butter
  • 2 tbsp curry powder
  • 1/4 tsp ginger
  • 1/2 tsp garlic powder
  • 1 tbsp tomato puree
  • Salt and Pepper to taste

Pickled Red Cabbage

  • 1/2 cup red cabbage finely shredded
  • 2 tbsp apple cider vinegar
  • Drop of honey
  • 1/4 tsp Pink Himilayan Rock Salt
  • 1/4 tsp black pepper


Preheat oven to 180C (350F).

Mix together all meatball ingredients with the exception of the honey. Set to one side for 10 minutes.

Meanwhile blend together all curry ingredients in a jug, pour in to a pot, bring to the boil and leave to simmer for 10 – 15 minutes. Season to taste.

Mix together red cabbage, vinegar and salt and set to one side for 10 – 15 minutes.

Mold in to meatballs (I got 12 out of the mix!).

Melt coconut oil in a pan over a medium to high heat and brown meatballs in the pan in two batches; adding more oil if necessary. Gently move around the pan to brown as evenly as possible.

Place on a lined baking tray, brush with honey and place in the oven to cook through for a further 6-8 minutes; it will depend on the size of the meatballs.

Serve meatballs in the sauce or on a bed of it with a side of “pickled” red cabbage. Garnish with coriander!

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