Description
Thai turkey meatballs in coconut curry are the perfect weeknight dinner when you want something delicious, healthy, flavorful, and satisfying.
Ingredients
For the Thai turkey meatballs:
- 1 pound ground turkey
- 1/2 cup green onions, diced
- 1 teaspoon fresh garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1/2 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 ounce) can coconut milk (about 1.5 cups)
- 1 tablespoon fish sauce
- 1 lime, juiced and zested
- 1/2 cup fresh basil leaves (or to taste)
Instructions
Make the Thai turkey meatballs:
- Preheat oven to 400 F.
- 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.
- 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.
- 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:
- 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.
- 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.
- 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.
- 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