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–+ servings
Turkey Meatballs

Savory Turkey Meatballs in Creamy Coconut Curry Sauce

Delicious turkey meatballs infused with Thai flavors in a creamy coconut curry sauce, perfect for dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 lb Ground Turkey Can substitute with ground chicken or pork
  • 1 cup Panko Bread Crumbs Use gluten-free for celiac-friendly option
  • 1 large Egg Acts as a binder
  • 2 tbsp Thai Red Curry Paste Adjust for preferred heat level
  • 1 tsp Ground Ginger Fresh ginger can be used
  • 1 tsp Garlic Powder Fresh garlic can be an alternative
  • 1 tsp Salt Adjust to taste
  • 1/2 tsp Black Pepper Adjust to taste
  • 2 tbsp Salted Butter Can substitute with olive oil
For the Sauce
  • 1 can Coconut Milk Use light for fewer calories
  • 2 tbsp Tamari/Soy Sauce Use tamari for gluten-free option
  • 1 medium Shallot Red onion can be substituted
  • 1 cup Bell Peppers Any variety is fine
  • 2 stalks Green Onions (Scallions) Chopped chives can replace
For the Topping
  • 1/4 cup Fresh Cilantro Parsley can be used as an alternative
  • 1 medium Avocado Guacamole can simplify preparation
  • 1 medium Jalapeño Omit for a milder option
  • 2 tbsp Toasted Unsweetened Coconut Flakes Skip if unavailable
  • 1/4 cup Fresh Basil Thai basil recommended for authenticity
  • 1 lime Lime Zest and Juice Lemon juice can be substituted

Equipment

  • Mixing Bowl
  • Skillet
  • Baking Sheet

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine the ground turkey, panko bread crumbs, egg, Thai red curry paste, ground ginger, garlic powder, salt, and pepper. Mix well until fully combined. Shape into 15 to 20 meatballs and set aside on a baking sheet.
  2. Heat a large skillet over medium heat and add salted butter. Once melted, add the meatballs and sear for 5-7 minutes until golden brown.
  3. Remove meatballs and add shallots, bell peppers, and scallions to the skillet. Cook for about 2 minutes, then stir in more curry paste and coconut milk.
  4. Return meatballs to the skillet, add tamari/soy sauce, and simmer over medium-low heat for 10 minutes.
  5. In a small bowl, combine diced avocado, jalapeño, coconut flakes, basil, lime zest, and lime juice. Mix gently and season with salt.
  6. Serve by spooning rice onto plates, topping with meatballs and sauce, and garnishing with the avocado mixture.

Nutrition

Serving: 2meatballsCalories: 320kcalCarbohydrates: 25gProtein: 28gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 150mgSodium: 600mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Use fresh ingredients for maximum flavor and freeze leftovers for future meals.

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