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Gluten Free Curry Turkey Meatballs with Cucumber Yogurt Sauce
These Gluten Free Curry Turkey Meatballs with Cucumber Yogurt Sauce can be made ahead of time and baked for those busy weeknight dinners. You can also make these meatballs as a satisfying appetizer for any dinner party.
Course: Dinner
Servings: 6 servings
Author: Brielle
  • For the Meatballs:
  • 1 1/4 pounds lean ground turkey
  • 1 egg
  • 1/4 teaspoon cumin
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon crushed sage
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon ground mustard
  • 1/2 teaspoon ground oregano
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon curry powder
  • 1 teaspoon salt
  • 1/2 cup gluten free breadcrumbs or crushed Food Should Taste Good brand tortilla chips
  • For Cucumber Yogurt Sauce:
  • 3/4 cup plain yogurt
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/8 teaspoon sage
  • 1/8 teaspoon oregano
  • 1/8 teaspoon ground mustard
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cumin
  • 1/4 teaspoon curry
  • 1/2 teaspoon parsley
  • 1 1/2 teaspoons honey
  • 1 teaspoon parsley
  • 1/2 cup chopped cucumber
  • For Cooked Cabbage:
  • 6 cups chopped cabbage
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons apple cider vinegar
  1. Prepare yogurt sauce first to allow for chilling time. Mix all ingredients together, except cucumbers, and stir thoroughly. Fold in cucumbers and chill until serving.
  2. To make meatballs, preheat oven to 375 degrees. Line a baking sheet with foil, shiny side down, and spray with cooking spray. Set aside.
  3. In a large mixing bowl, lightly beat egg. Add cumin, red pepper flakes, sage, pepper, garlic powder, onion powder, ground mustard, ground oregano, ground cinnamon, curry powder, and salt. Mix together until evenly distributed. Mix in finely crushed chips, or gluten free breadcrumbs and stir until combined.
  4. Add ground turkey and mix thoroughly with hands. Chill until ready to bake or bake immediately.
  5. Form golf sized meatballs and lay on cooking sheet 1" apart. Cook at 375 degrees for 25-30 minutes or until no longer pink in center.
  6. To make cabbage, heat 2 tablespoon of olive oil over medium high heat. Once pan is hot enough that a drop of water sizzles, add cabbage and stir. Season with salt and pepper and stir. Reduce heat to medium and cook for 5 minutes, stirring occasionally. Add apple cider vinegar and cook until reduce and lightly browning, about 5-10 minutes more.
  7. Serve meatballs on top of cabbage and drizzle yogurt sauce over top. If serving as an appetizer, omit cabbage and put toothpicks in meatballs. Serve yogurt sauce as a dipping sauce.