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These Thai Coconut Curry Turkey Meatballs are such a fabulous dinner that is decadent, yet healthy. Curry spiced ground turkey meatballs smothered in a delicious creamy red curry coconut sauce that is sure to be your new favorite meal! Grain-Free, Gluten-Free, and Paleo too!
Meatballs: a family favorite!
I’m back with MORE meatballs! We really can’t get enough. I have a knack for finding our favorite flavors, and making a meatball out of it! Whether it be my Pizza Meatballs, Chicken Satay Meatballs, Enchilada Meatballs, or Moroccan Meatballs.
BUT……These meatballs you guys. I’ve been thinking about them non-stop. The creamy coconut red curry sauce is sooooo dang good, I was licking my bowl clean. I also loved the fresh ginger and bell pepper to really add a more depth of flavor. Another reason I can’t stop thinking about them is that EVERY PERSON in my family keeps asking me if we’re having these for dinner again.
Mr. Wholesomelicious has now claimed these as his new favorite dinner. And just to give you some perspective, he’s had the same favorite dinner for over 5 years. For him to de-throne that meal, and place this one at the very top, really says something about how tasty these are.
How to make Thai Coconut Curry Turkey Meatballs:
- To start, you will mix together a quick blend a few spices, some almond meal, and fresh basil to your ground turkey and sausage.
- Roll them into small balls, and place them in the oven. This will make A LOT; I think it made about 45 meatballs for us. Which was a good thing because we absolutely needed those leftovers.
- Place them on a large baking sheet and cook for 20 minutes.
- While the meatballs are baking, whip up the sauce in a large skillet. This is a nice blend of ginger, bell pepper, onion, Thai curry paste, and coconut milk. You’ll saute the veggies first, then add in the paste and coconut milk.
- Once the meatballs are done baking, add to the sauce:
Recipe Notes and Tips!
- Just a few notes about the meat. I use a blend of ground turkey and ground turkey sausage. The sausage can be difficult to find, and even more difficult to find without sugar or other additives. So keep that in mind when shopping, or use plain grass-fed ground beef and pork.
- I had planned on making these all in one skillet, but decided it would be easier to bake in the oven with the amount of meat that I had.
- I topped the sauce and finished dish with fresh cilantro and lime. So much yummy, comforting, and tangy flavor in these meatballs! I know you will absolutely love, and if you’re obsessed with this recipe like we are, you will also love my Thai Curry Chicken Zoodle Soup!
Serving and Storing:
I normally serve this over spaghetti squash, but you can also serve over rice or cauliflower rice. (Short on time? Try my quick & easy 10-minute rice hack!) My Cilantro Lime Cauliflower Rice would be perfect! My kids wanted this over regular pasta, which they absolutely loved.
The sauce will taste even better the next day! You can store in the fridge for up to 1 week. You can also freeze the meatballs and reheat on the stovetop when ready to serve.
Grain-Free Thai Coconut Curry Turkey Meatballs
Ingredients
- 1 lb ground turkey
- 1 lb ground turkey sausage*
- 1 tsp curry powder
- 2 tsp ground basil
- 1/4 tsp ground ginger
- 1/2 tsp garlic powder
- 3/4 cup almond flour
- 1 egg, beaten
- 2 tbsp coconut oil
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- 2 garlic cloves, crushed
- 2 tbsp chopped fresh ginger
- 3 tbsp Thai red curry paste
- 1 14 oz can + 3/4 cup full fat coconut milk
- 1/3 cup chopped fresh basil or cilantro
- 1 tsp salt + more to taste
- 2 limes , Juiced
Instructions
- Begin by preheating your oven to 375.
- MIx together the ground turkey and sausage in a medium sized bowl. In a smaller bowl, mix together curry powder, basil, ginger, garlic powder, and almond flour. Add to the turkey mixture and incorporate well. Finally, add the egg. Form the meatballs into 1 -1.5 inch diameter balls, and place on a large baking sheet. Bake for 20 minutes.
- While meatballs are cooking, make the sauce. Heat a large skillet to medium high heat, add coconut oil. Add the chopped veggies: onion, bell pepper, garlic, and ginger. Cook for 5-7 minutes until onion is translucent. Add curry paste, than all of the coconut milk. Reduce heat to medium and simmer for 10 minutes until the curry paste is completely mixed into the sauce. Add salt, and more to taste if needed.
- Add meatballs to the sauce, and cook for another 5 minutes. Finish off with lime juice, then top with fresh basil or cilantro.
- Serve hot over Spaghetti squash, noodles, zoodles, rice, or cauliflower rice.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was so good! Made it exactly as the recipe called for except that I added 8oz of sliced mushrooms. We served over rice. The only issue is that it was too hot for us, likely this is dependent on the heat in your red curry paste and our own tolerance for heat. I will just use less last time as this is a keeper!
Can you put these in a crockpot?
Amazing flavor! Love these meatballs and the sauce is to die for! I have a question though….how big is your serving size?
I made this for dinner tonight and it was SO GOOD that I had to hunt you down and compliment you. And thank you for the recipe! It honestly was the best thing I’ve had in a while. I couldn’t find red curry paste so I used the green that I had on hand. It was so delicious! I’ve got enough left for lunch tomorrow. I can hardly wait! THANK YOU SO MUCH!!!!!
I love hearing that!! Thank you, Kathy.
Delicious! I made it with spaghetti squash. Will definitely make again.
So happy to hear that, Sue!
We serve a 16 year old, 11 year old, 4 and a 2 year old. Everyone except 4 year old ate this up (she’s eating very little of anything, to be fair) and liked it which I consider a win! Thanks for all your great recipes!
Hi! This looks so yummy! I have a question though – is the nutritional info per serving or as a total in the servings? I’m assuming the entire dish but just want to be sure before I break it down myself. I am definitely going to try this ASAP!
The nutrition info is per serving, not the entire dish.
I love this recipe and make it often. There’s only 2 of us so I just use 1 lb ground turkey but I double the spices, I use the whole small jar of Thai green curry paste (I like the green more than the red) and double the ginger. It’s so good and really easy. I usually add more vegetables too like broccoli and more peppers just so I don’t have to make a side vegetable. I love the almond flour in the meatballs – makes them light and delicious. We enjoy this over rice or Chinese egg noodles. Leftovers are amazing too! Thanks for an amazing recipe!