Healthy Thai Turkey Meatballs in Coconut Curry Recipe
These Healthy Thai Turkey Meatballs in Coconut Curry offer a delicious and nutritious twist on classic meatballs, combining lean ground turkey with vibrant Thai spices and a rich coconut curry sauce. Baked to perfection and simmered in a flavorful curry, this dish is perfect served over rice, noodles, or zucchini noodles for a wholesome meal.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Baking
- Cuisine: Thai
- Diet: Gluten Free
Ingredients
Scale
For the Meatballs
- 1 lb organic ground turkey (or substitute ground chicken)
- 1 egg
- 1 cup gluten-free or grain-free cracker crumbs (crackers broken into breadcrumb-like pieces)
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1.5 tablespoons coconut aminos
- 1 tablespoon red curry paste (adjust to taste for spice level)
- Sea salt and black pepper, to taste
For the Coconut Curry
- 2 tablespoons avocado or olive oil
- 1 red bell pepper, sliced
- 1 small onion, diced
- 2 tablespoons red curry paste (adjust to taste for spice level)
- 1 – 13.5 ounce can full-fat coconut milk
- 1 tablespoon coconut aminos
- Cilantro, for garnish
Instructions
- Combine Meatball Ingredients: In a large bowl, mix together the ground turkey, egg, cracker crumbs, minced garlic, ground ginger, coconut aminos, red curry paste, sea salt, and black pepper using a spatula or large fork until thoroughly combined and the egg yolk is fully incorporated.
- Chill the Mixture: Place the bowl with the meatball mixture into the refrigerator and chill for 15 to 30 minutes to help the flavors meld and make rolling easier.
- Preheat the Oven: Set your oven to 400°F (204°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Form Meatballs: Roll the chilled turkey mixture into approximately 1-inch diameter meatballs and arrange them evenly on the prepared baking sheet.
- Bake the Meatballs: Bake the meatballs in the preheated oven for 18 minutes or until cooked through and no longer pink in the center.
- Prepare the Coconut Curry Base: While the meatballs bake, heat the oil in a large skillet over medium heat. Add the sliced red bell pepper and diced onion, sautéing for 5 to 7 minutes until golden and tender.
- Add Curry Flavors: Stir in the red curry paste, coconut milk, and coconut aminos, mixing well. Reduce the heat to medium-low and allow the curry sauce to simmer gently.
- Combine Meatballs and Curry: Once the meatballs are baked, add them to the skillet with the simmering coconut curry, allowing them to cook together for 30 to 60 minutes if possible, which will deepen and harmonize the flavors.
- Garnish and Serve: Finish the dish by sprinkling fresh cilantro over the curry and meatballs. Serve hot over your choice of rice, stir-fry noodles, or zucchini noodles for a complete and satisfying meal.
Notes
- Adjust red curry paste according to your preferred spice level as some brands can be quite spicy.
- You can substitute ground chicken if ground turkey is unavailable.
- For a gluten-free option, ensure your cracker crumbs are gluten-free or use almond flour instead.
- Letting meatballs simmer longer in the curry enhances flavor absorption but is optional if short on time.
- Serve with cauliflower rice or spiralized vegetables for a low-carb version.
Keywords: Thai turkey meatballs, coconut curry, healthy meatballs, gluten-free Thai recipe, baked meatballs, coconut milk curry sauce
