When it comes to food, and especially dinner, fusions of all kinds can be a lot of fun to play with. These Turkey Thai Curry Meatballs are one such thing! This dinner comes together really quickly, and you can even mix and put together the meatballs ahead of time to have them ready to start cooking at dinner time. For not taking much time, these meatballs and the curry sauce that they’re cooked in are SO unbelievably full of flavor.
Seriously. These are going to be a new staple dinner in my house. Plus, the leftovers make for a great make-ahead lunch that’s perfect for a grab-and-go reheat bite. You can serve them as part of a meal over some rice or noodles, or even as an appetizer!
To lighten these meatballs up, I first used a lean ground turkey along with a bunch of fresh herbs and some spices too. Those are seared in the skillet and then the sauce is built around them. I subbed in a light coconut milk instead of regular, because you’ll never know the difference. Other than that, the curry sauce is pretty standard.
Just be sure to follow the process as there are a few steps that do have a purpose such as the curry paste cooking for a minute or two before adding in a lot of liquids - the cooking of the paste reawakens all those good curry flavors that you want in there!
Turkey Thai Curry Meatballs
Ingredients
- 1 Lb. Lean Ground Turkey
- 2 Tbsp. Corn Starch
- 1 Egg Yolk
- 1 Tbsp. Chopped Fresh Cilantro
- 1/2 Tsp. Crushed Red Pepper Flakes
- 1/2 Tsp. Garlic Powder
- 1/4 Tsp. White Pepper
- 1 Chopped Green Onion
- 1 Tbsp. Reduced Sodium Soy Sauce
- 3 Tbsp. Coconut Oil
- 2 Garlic Cloves, Minced
- 1 Tbsp. Grated Ginger
- 1 Shallot, Diced
- 2 Tbsp. Red Curry Paste
- 1/2 Tsp. Turmeric
- 1 (15 Oz.) Can Lite Coconut Milk
- 1/2 C. Reduced Sodium Chicken Broth
- 2 Tbsp. Reduced Sodium Soy Sauce
- 1 Tsp. Garlic Chili Paste
- 2 Tsp. Honey
- 1 Lemon Grass
- 1/4 Tsp. White Pepper
- 4 Green Onions, Chopped
Instructions
- Stir together the 1 Lb. Lean Ground Turkey, 2 Tbsp. Corn Starch, 1 Egg Yolk, 1 Tbsp. Chopped Fresh Cilantro, 1/2 Tsp. Crushed Red Pepper Flakes, 1/2 Tsp. Garlic Powder, 1/4 Tsp. White Pepper, 1 Chopped Green Onion, and 1 Tbsp. Reduced Sodium Soy Sauce until just combined.
- Roll into 2 Tbsp. balls as best you can and set aside.
- Heat the 3 Tbsp. Coconut Oil in a large skillet over medium heat.
- Add in the meatballs and cook for about 5 minutes, turning 2-3 times during cooking.
- Stir in the 2 Garlic Cloves, 1 Tbsp. Grated Ginger, and 1 Shallot, Diced and cook until fragrant; just a couple of minutes.
- Add in the 2 Tbsp. Red Curry Paste and 1/2 Tsp. Turmeric to cook for another couple of minutes.
- Pour in the 15 Oz. Can Lite Coconut Milk, 1/2 C. Reduced Sodium Chicken Broth, 2 Tbsp. Reduced Sodium Soy Sauce, 1 Tsp. Garlic Chili Paste, 2 Tsp. Honey, 1 Lemon Grass, and 1/4 Tsp. White Pepper. Stir to combine and brin git all to a simmer.
- Cook for about 15 minutes.
- Stir in the green onions and remove from heat once the meatballs are cooked through.
- Divide evenly over jasmine rice or some noodles and top with more green onions and sesame seeds if desired!
Nutrition Facts
Calories
371.46Fat (grams)
20.76Sat. Fat (grams)
16.04Carbs (grams)
16.08Fiber (grams)
1.34Net carbs
14.75Sugar (grams)
4.57Protein (grams)
30.01Sodium (milligrams)
589.54Cholesterol (grams)
110.97Nutritional Claims: Low Carb • Dairy Free • Milk Free • Peanut Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
Step-by-Step Photos:
