In a food processor, add onion, cilantro, spices, olive oil, and ground turkey. Pulse until fully combined and onion is fine and distributed evenly within the turkey.
Using damp hands, form 20-25 meatballs and place on a plate. Use a tablespoon to measure out equal size of turkey meatballs.
In a saucepan heat olive oil over medium heat and add onion. Cook for 2 minutes until softened. Add ginger garlic paste, tomato, and spices. Cook for 2-3 minutes until tomatoes have softened.
Add crushed tomatoes, cream, and yogurt. Mix well and add 1/2 cup of water. Bring sauce to a boil.
Remove from heat and puree with a hand blender or in batches in a blender. If using blender, let sauce cool before blending. When pureeing sauce, add ¾ cup water.
Add sauce back to saucepan over medium heat. Add meatballs and mix to ensure meatballs are fully covered in sauce. Cover saucepan with lid and cook for 10 minutes.Remove lid from saucepan and cook for another 10-15 minutes until meatballs are fully cooked through and sauce has thickened.
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