Mix the bread crumbs, carrot, coriander, cumin, 1 tsp paprika, and 1 tsp salt in a bowl. Add the turkey and mix well. A stand mixer with the paddle attachment works well.

Shape the meatballs into 2oz portions, about the size of a plum, and dust with corn starch and let sit.

Heat some oil in a pot, or a wok. Once the oil is 350-375F add the meatballs. Fry, turning periodically for even browning. If the meatballs are getting pretty brown but are not coming up to temp, turn the temp down. Shoot for an internal temperature of 165F. The meatballs are somewhat tolerant to overcooking due to the corn starch crust and the carrot and breadcrumb mixture.

While the meatballs are frying, heavily sautee the onion in a non-reactive skillet or pot until browned. Add the ginger and garlic and cook until aromatic. Add the tomatoes, cinnamon, and 1 tsp coriander. Simmer until thickened then blend.

Toss the meatballs in the tomato sauce, covering thoroughly, and serve. Garnish with cilantro or parsley.