Thai Turkey Meatballs in Coconut Curry

Thai turkey meatballs in coconut curry are the perfect weeknight dinner when you want something delicious, healthy, and satisfying on every level. Juicy and tender turkey meatballs are baked to perfection and tossed in a flavorful coconut curry sauce made with classic Thai flavors like red curry paste, basil, lime juice, and fish sauce. Serve these Thai turkey meatballs over steamed rice, noodles, or on their own with a side of naan bread.

Why You’ll Love Thai Turkey Meatballs in Coconut Curry

• Amazing Thai flavors. Coconut milk, red curry paste, fish sauce, and basil are just a few of the ingredients in this recipe that brings classic Thai flavors to your home. They add incredible depth of flavor to this curry that is just so satisfying.
• Tender juicy meatballs. Turkey meatballs are hailed as a healthy alternative to beef meatballs, but they are a bit tougher than beef. So to produce light, tender, and moist turkey meatballs, we add breadcrumbs and egg to these Thai turkey meatballs for the ultimate fluffy texture.
• Saucy coconut curry. Although these Thai turkey meatballs are so flavorful on their own, the coconut curry brings more moisture and savory tastes into the mix. Coconut milk, red curry, fish sauce, lime juice, and basil all come together for a flavorful sauce that pairs perfectly with delicious Thai turkey meatballs.

Ingredients and Substitutions

To make this flavorful and delicious turkey meatballs in coconut curry, you will need the following ingredients (full quantities in the recipe card below):

• ground turkey
• green onions
• garlic + ginger
• red curry paste + fish sauce - we use these Thai classics in both the meatballs and the curry sauce for a flavor-packed meal.
• breadcrumbs - helps give the meatballs their moist tender texture.
• egg
• salt
• coconut oil
• onion
• red bell pepper - you can substitute this for any color of bell pepper that you have on hand.
• coconut milk - you can use regular coconut milk or lite coconut milk. Both will be delicious but the regular one will be more creamy.
• lime juice
• basil leaves - add more or less to taste.

The best part about Thai turkey meatball curry is that it is customizable. You can add in whatever veggies that you have on hand. Some vegetables that go well in here are snap peas, green beans, and cauliflower.

How to Make the Best Thai Turkey Meatballs in Coconut Curry

1. Marinate the ground turkey. In a large mixing bowl, combine ground turkey with green onion, garlic, ginger, curry paste, fish sauce, breadcrumbs, egg, and salt. Mix well until it forms into a uniform consistency. Set aside for at least 20 minutes or refrigerate overnight to allow the flavors to infuse inside the meat.

1. Shape the turkey meatballs. Take 2 tablespoons of the turkey mixture at a time and roll into meatballs. Transfer the meatballs onto a parchment-lined half sheet baking pan and lightly coat with some cooking oil spray to keep them from sticking, if needed.
2. Bake the meatballs. Bake in a 400F preheated oven until fully cooked and the internal temperature reaches 165F as read on a meat thermometer, about 18-20 minutes. Set aside.

1. Prepare the coconut curry. While the meatballs are baking in the oven, heat oil in a large skillet over medium-high until the oil sizzles, about 1 minute. Add onion and bell pepper and sauté until tender, about 3-4 minutes.
2. Add ingredients and simmer. Stir in curry paste until well combined and cook for 1 minute. Add coconut milk, fish sauce, lime zest and lime juice. Stir well to combine and bring the sauce to a boil. Reduce the heat to medium and let the sauce simmer for 3-4 minutes, stirring occasionally.

1. Toss in meatballs. Stir in fresh basil and baked meatballs, and toss well to coat evenly. If the meatballs are a bit cold before adding them in, you can reheat them in the sauce until warmed through.
2. Serve. Serve immediately with steamed rice if desired.

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Thai Turkey Meatballs in Coconut Curry

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★★★★★

5 from 1 reviews

• Author: Sam Hu | Ahead of Thyme
• Total Time: 45 minutes
• Yield: 4-6 servings

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Description

Thai turkey meatballs in coconut curry are the perfect weeknight dinner when you want something delicious, healthy, flavorful, and satisfying.

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Ingredients

For the Thai turkey meatballs:

• 1 lb. ground turkey
• ½ cup green onions, diced
• 1 teaspoon fresh garlic,  minced
• 1 teaspoon fresh ginger, grated
• 1 tablespoon red curry paste
• 1 tablespoon fish sauce
• ½ cup breadcrumbs
• 1 large egg, beaten
• 1 teaspoon salt

For the Thai coconut curry:

• 1 tablespoon coconut oil (or avocado oil)
• 1 medium onion, diced
• 1 red bell pepper, sliced
• 2 tablespoons red curry paste 
• 1 (13.5 oz.) can coconut milk (about 1.5 cups)
• 1 tablespoon fish sauce
• 1 lime, juiced and zested
• ½ cup fresh basil leaves (or to taste)

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Instructions

Make the Thai turkey meatballs:

1. Preheat oven to 400 F.
2. In a large mixing bowl, combine ground turkey with green onion, garlic, ginger, curry paste, fish sauce, breadcrumbs, egg, and salt. Mix well until it forms into a uniform consistency. Set aside for at least 20 minutes or refrigerate overnight to allow the flavors to infuse inside the meat.
3. Take 2 tablespoons of the turkey mixture at a time and roll into meatballs. Transfer the meatballs onto a parchment-lined half sheet baking pan and lightly coat with some cooking oil spray to keep them from sticking, if needed.
4. Bake until fully cooked and the internal temperature reaches 165F as read on a meat thermometer, about 18-20 minutes. Set aside.

Make the Thai coconut curry:

1. While the meatballs are baking in the oven, heat oil in a large skillet over medium-high until the oil sizzles, about 1 minute. Add onion and bell pepper and sauté until tender, about 3-4 minutes.
2. Stir in curry paste until well combined and cook for 1 minute. Add coconut milk, fish sauce, lime zest and lime juice. Stir well to combine and bring the sauce to a boil. Reduce the heat to medium and let the sauce simmer for 3-4 minutes, stirring occasionally.
3. Stir in fresh basil and baked meatballs, and toss well to coat evenly. If the meatballs are a bit cold before adding them in, you can reheat them in the sauce until warmed through.
4. Serve immediately over steamed rice, noodles, or with naan bread or pita bread for major dipping.

Notes

How to store: Keep leftover Thai turkey meatballs in an airtight container for up to 3-4 days in the refrigerator. You can also freeze the cooked meatballs with the sauce for up to 3 months.

How to reheat: Reheat leftover meatball and sauce on the stovetop, covered, over medium heat. If the sauce thickens too much, add a splash of water to thin it to your desired consistency.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Turkey
• Method: Baked
• Cuisine: Thai

Keywords: thai turkey meatballs in coconut curry, thai turkey meatballs, turkey meatball red curry, thai curry meatballs,

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