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

Thai Turkey Meatballs in Coconut Curry


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

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:

  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 ricenoodles, 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,