Turkey Meatball Korma (Slow Cooker)

  • Author: Meagan
  • Total Time: 3 Hours


This isn’t exactly a traditionally quick slow cooker recipe – it takes as long to prepare as a regular meal – but, you can prepare it in the morning, go out all day, and come home to dinner being ready in about a minute.  Borrowed directly from the Best of Bridge Slow Cooker cookbook, below is my doubled version for a 6-7 litre slow cooker, we enjoyed this with basmati rice – enjoy!



Turkey Meatball Korma


1/2 c. oatmeal

3 T. chopped cilantro

1 T. grated fresh ginger

1 t. salt

2 eggs, lightly beaten

2 T. Madras curry powder (or your favorite curry powder or paste)

2 lb. ground turkey

The Rest

2 onions, finely chopped AND 4 T. Madras curry powder (the same curry powder or paste used in the meatballs)

1 T. sugar AND 1 can (400 mL) coconut milk AND 1 c. strong chicken broth

23 c. frozen peas or snap peas cut in half AND 3 c. whole grape tomatoes (about 24)

1/2 head of cauliflower, chopped (optional)

fresh chopped cilantro and toasted almonds for garnish

Turkey Meatball Korma (Slow Cooker)


To make the meatballs, in a large bowl mix together the oatmeal, cilantro, ginger, salt, eggs and curry powder and allow it to sit for a few minutes.  Add in the ground turkey, mix well, and then finish working it together with your hands.  Heat a bit of oil in a large skillet, shape the turkey mixture into tablespoon-sized balls and brown the meatballs in batches – take the time to rotate and turn them, the more brown bits the better.  Transfer the browned meatballs to your slow cooker.

Using the same skillet (with all of the brown bits), add in the onions and curry powder and cook for a few minutes until the onion has softened, then add in the sugar, coconut milk and broth.  Bring it all to a boil while stirring and then pour it all over the meatballs and cook on ‘low’ for about 6 hours, or ‘high’ for about 3 hours – (if you’re using the cauliflower, throw it in for the last half hour or so to cook a bit before the peas and tomatoes go in).  At the end of the cooking time, stir in the peas and tomatoes and turn it to high until all is heated through, garnish as you’d like and serve over rice.  This is also really great leftover!

  • Category: Ground Turkey/Chicken, Meatballs, Slow Cooker, Indian, Curry


From Meagan's Kitchen

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