09/05/2026
Golden, juicy turkey meatballs served with a creamy squash curry sauce make for a comforting, flavor-packed meal. 💛 Made effortlessly with the Ankarsrum Assistent, it’s perfect for cozy weeknight dinners or meal prep. Save this recipe and give it a try! Get our recipe here:
Turkey Meatballs with Squash Curry Sauce
Serves 8
Meatballs:
about 2 lbs boneless, skinless turkey breasts
2 cups stale bread, cut into 1/2-inch cubes
2/3 cup milk
1 cup grated Parmesan
1 egg, beaten
1 small yellow onion, grated
1/4 cup fresh parsley, chopped
1-1/2 tsp kosher salt
3/4 tsp pepper
1/4 cup olive oil
Squash Curry Sauce:
1 lb squash, peeled and cubed
1 head garlic, top removed
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp extra virgin olive oil
1 can (14 oz) coconut milk
1 small onion, diced
1-1/2 tbsp curry powder
1 tbsp garam masala
1/2 tsp cumin
1-1/2 cups chicken or turkey stock
Naan or rice, for serving
Optional: cilantro and sliced red chili peppers
Directions:
1. Cut the turkey breasts into 1-inch cubes and freeze 20 minutes. Combine bread and milk; let stand 5 minutes.
2. Using the Ankarsrum Meat Grinder Attachment with the 4.5 mm plate, grind turkey and bread on medium speed (about 6 o’clock). Add Parmesan, egg, onion, parsley, salt, and pepper; mix well. Form into 24–30 meatballs and refrigerate 30–60 minutes.
3. Preheat oven to 425 F. Toss squash and garlic with olive oil, salt, and pepper. Roast 25–30 minutes. Using the Ankarsrum Blender Attachment, blend roasted squash, squeezed garlic, and coconut milk until smooth.
4. Heat olive oil in a large pot and brown meatballs in batches; transfer to a plate. Add onion and cook 3 minutes. Stir in curry powder, garam masala, and cumin; cook 1 minute. Add stock, scraping up browned bits, then stir in squash puree.
5. Return meatballs and juices to the pot. Cover and simmer 8–10 minutes, until cooked through and reaching 165 F. Serve with rice or naan and garnish with cilantro and chili peppers, if desired.
