These Easy Turkey Tikka Masala Meatballs are a flavorful twist on a classic Indian favorite. It’s everything you love about tikka masala — in meatball form! This dish is simple enough for weeknights but tastes like takeout from your favorite restaurant.
WHY YOU’LL LOVE THESE TURKEY TIKKA MASALA MEATBALLS
Simple, one-pan comfort food – Bake the meatballs, then simmer everything in the same skillet for easy cleanup.
Rich and creamy sauce – The coconut milk and tomato base simmer in a mix of spices and seasonings to create that signature tikka masala flavor.
Customizable proteins – Works perfectly with ground turkey, chicken, or lean beef.
Family-friendly – My recipe has zero spice because I make it for kids, but you can easily kick it up with extra cayenne or chili flakes.
Great for meal prep – The sauce gets even better the next day.
For another easy and flavorful weeknight dinner, try my One Pot Tuscan White Bean & Ground Turkey Skillet!
INGREDIENTS
- Ground turkey – Use 93% lean ground turkey for juicy, flavorful meatballs that don’t dry out. You can also use ground chicken or lean ground beef if you prefer — all work well with the sauce.
- Breadcrumbs – Regular or panko breadcrumbs help bind the meatballs and keep them tender. If you’re gluten-free, use almond flour or your favorite gluten-free breadcrumbs.
- Greek yogurt and egg – Greek yogurt adds moisture and a little tang (a lighter alternative to cream or cheese), while the egg helps hold everything together.
- Aromatics – Garlic and ginger are key for authentic tikka masala flavor. You can grate fresh ginger or use ground ginger if that’s easier, which is what I typically use to save time.
- Seasonings – A warm, fragrant blend of garam masala, curry powder, cumin and paprika gives the dish its signature flavor. These spices are easy to find in most grocery stores spice aisle or international section.
- Tomato base – You’ll need tomato paste (for depth) and tomato sauce (for body). Together, they create the rich, tangy backbone of the tikka masala sauce.
- Butter & olive oil – A combination of butter for richness and olive oil to prevent burning.
- Coconut milk – Unsweetened full-fat coconut milk gives the sauce its creamy texture without needing heavy cream. Look for it in cans in the international or Asian foods aisle.
STEP-BY-STEP INSTRUCTIONS
MAKE THE MEATBALLS
Preheat oven to 400℉. Line a baking sheet with parchment paper and lightly spray with oil.
Mix all the meatball ingredients in a large bowl until just combined — don’t overmix though. Scoop into 1½-inch balls (a heaping tablespoon each) and place evenly on the baking sheet. Makes about 20 meatballs at this size.
Bake for 15 minutes, or until cooked through and golden brown.
MAKE THE SAUCE
While the meatballs are baking, add the butter and olive oil to a large skillet and turn heat to medium. Once butter is starting to melt, add the garlic, ginger and tomato paste. Cook for about a minute, breaking up the tomato paste as you stir.
Next, add the tomato sauce, garam masala, curry powder, cumin, salt and stir. Turn heat to medium-low and simmer for 5 minutes, stirring occasionally. Stir in the coconut milk and sugar. Turn heat to low and simmer for another 5–10 minutes until thickened and creamy.
BRING IT ALL TOGETHER
Once meatballs are done baking, add them to the sauce and gently stir to coat. Simmer for about 5 minutes to let the meatballs soak up the flavors in the sauce. Finish with a squeeze of lime juice and a sprinkle of fresh chopped cilantro (optional, but recommended).
SERVING SUGGESTIONS
- Fluffy basmati or jasmine rice
- Warm naan or pita bread
- Roasted veggies, like my Mediterranean Cauliflower
TIPS & NOTES
- Don’t overmix the meatball mixture — it’ll make them tough.
- Use a cookie scoop for even sizes.
- If your sauce tastes acidic, add a pinch of sugar or an extra splash of coconut milk.
- Garnish with fresh cilantro and lime right before serving for even better flavor.
- Storing – Keep leftovers in an airtight container for up to 4 days.
Easy Turkey Tikka Masala Meatballs
Ingredients
Meatballs:
- 1 lb lean ground turkey
- ¼ cup breadcrumbs (regular or panko)
- 1 egg
- 2 tbsp plain Greek yogurt
- 1 tsp minced garlic
- 1 tsp garam marsala
- ½ tsp cumin
- ½ tsp paprika (regular or smoked)
- ½ tsp salt
Sauce:
- 1 tbsp butter
- 1 tbsp extra virgin olive oil
- ½ tbsp minced garlic
- 1 tsp ground ginger
- 2 tbsp tomato paste
- 1 (15oz) can tomato sauce
- 1 tbsp garam marsala
- 1 tsp curry powder
- ½ tsp cumin
- 1 tsp salt
- 1 tsp sugar
- 1 (13oz) can full-fat coconut milk
Optional Toppings:
- fresh squeezed lime juice
- fresh cilantro (chopped)
Instructions
- MAKE THE MEATBALLS: Preheat oven to 400℉. Line a baking sheet with parchment paper and lightly spray with oil.
- Mix all the meatball ingredients in a large bowl until just combined — don’t overmix. Scoop into 1½-inch balls (a heaping tablespoon each) and place evenly on the baking sheet. Makes about 20 meatballs at this size.
- Bake for 15-17 minutes, or until cooked through and golden brown.
- MAKE THE SAUCE: While the meatballs are cooking, add the butter and olive oil to a large skillet and turn heat to medium. Once butter is starting to melt, add the garlic, ginger and tomato paste. Cook for about a minute, breaking up the tomato paste as you stir.
- Add tomato sauce, garam masala, curry powder, cumin and salt. Turn heat to medium-low and simmer for 5 minutes, stirring occasionally. Stir in coconut milk and sugar. Turn heat down to low and simmer for another 5–10 minutes until thickened and creamy.
- COMBINE: Add the cooked meatballs to the sauce and gently stir to coat. Simmer for about 5 minutes. Finish with a squeeze of lime juice and a sprinkle of fresh chopped cilantro (optional, but recommended).
- If you make this recipe and have a quick second to give it a rating, I would greatly appreciate it! Just scroll all the way to the very bottom of the page where you see a row of stars and space to leave a comment. Thank you so much!
Nutrition
