Organic Recipes from The Good Stuff

Lean Curried Meatballs

Lean Curried Meatballs

An easy, delicious one-pan meal ready within 40 minutes.

Do you ever get home from a long day and just want comfort food, even though you’re trying to stay on track with your fitness goals? Well we do, quite often and this lean meatball one-pan always delivers. We use turkey meatballs to keep the saturated fat content low, and the tikka masala-style sauce is something you’ll make again and again! We serve it up with wholegrain pitta and some plain yogurt, but you could add rice if you wanted. If you don’t have the tikka spice blend (available in most supermarkets), then curry powder works too.

Serves 2, takes 5 minutes prep and 35 minutes cooking time.


12 lean turkey meatballs

1.5 tbsp organic coconut oil

1 medium onion, diced

1 tsp fine sea salt

1 green chilli, deseeded and finely chopped

1 tbsp fresh ginger, minced (or Very Lazy ginger paste)

2 garlic cloves, crushed

Tikka spice mix (1 tsp garam masala, 1 tsp tikka spice blend, ½ tsp smoked paprika and ½ tsp ground cumin)

2 tbsp tomato puree

½ 400ml tin chopped tomatoes with pepper and chilli

230ml chicken stock

10 cherry tomatoes, halved and quartered

½ 400ml tin unsweetened coconut milk

Plus, plain yoghurt, fresh coriander and warm pitta for serving.



  1. In a large pot, lightly brown the meatballs in ½ tbsp coconut oil. Remove from the pan and set aside. Give the pan a quick wipe, then add another 1 tbsp coconut oil.
  2. Warm the oil over medium heat. Add the onion and salt, stir and cook gently for 3 minutes. Add the chilli, ginger, and garlic then cook for 2 minutes. Lastly, add the spice mix and the tomato puree, then stir together and cook for 2 more minutes.
  3. Pour the ½ tin of tomatoes and the stock into the pot. Bring to the boil and add the browned meatballs, and simmer with the lid on for 10 minutes.
  4. Then, add the chopped cherry tomatoes, and simmer for a further 15 mins with the lid off. Stirring as required.
  5. Next, stir in the coconut milk and cook until heated through. Serve warm with fresh coriander, plain yoghurt and pitta. Leftovers can be stored in an airtight container in the fridge for up to 3 days, or frozen for up to one month.