Healthy Thai Turkey Meatballs in Coconut Curry made with all gluten-free, dairy-free and paleo-friendly ingredients. This recipe is packed with flavor and can be served over your favorite rice, noodles, zucchini noodles, anything you want!
I think this is one of the best dinner recipes I have ever made. I am still salivating just looking at these photos and typing up this blog post for you guys.
The story of how these came about is so random. And now that I am even thinking about it – it really has nothing to do with the actual flavor of this recipe. But when Jordan and I went on our baby moon a few weeks ago, my mom made Ezra turkey meatballs in marinara sauce. And I kid you not when I say that he would jump up and down and go crazy when he saw them on his dinner plate.
Ez is obsessed with turkey meatballs and I was thinking of a new way to make one of his faves. I also have been craving all of the coconut thai-flavored dishes. So this just had to happen. And I am so happy it did.
These thai meatballs are the most delicious and simmered in the coconut curry – they get so flavorful and juicy!
If you guys make these at home, please let us know what you think! Rate/review the recipe below – I can’t wait to hear from you.
Whatingredients you need to make thisrecipe:
- Ground turkey – or sub ground chicken if you prefer too
- Egg
- Gluten-free or grain-free cracker crumbs – crackers broken into breadcrumb-like pieces
- Garlic
- Ground ginger – or add in fresh ginger instead
- Coconut aminos – or use soy sauce or tamari
- Red curry paste – this is a must! Adds so much flavor
- Avocado or olive oil– either works
- Red bell pepper– I usually use yellow, orange or red
- Onion– I prefer using a sweet white onion for this
- Full-fat coconut milk– I wouldn’t sub another milk here – the coconut milk and creaminess of the full-fat one is so key!
- Cilantro– fresh cilantro for garnish
How to make Thai Meatballs in Coconut Curry Sauce:
- In a large bowl, combine the ground turkey, egg, cracker crumbs, garlic, ginger, coconut aminos, red curry paste and salt and pepper and mix well with a spatula or large fork until the ingredients are fully combined (make sure egg yolk is fully mixed in)
- Add the bowl to fridge to chill for about 15-30 minutes
- Preheat oven to 400 degrees and line a baking sheet with parchment paper
- Roll turkey mixture into about 1-inch balls and add to parchment paper
- Add to oven to bake for 18 minutes (or until the meatballs are cooked and not pink when you cut them open!)
- While the meatballs bake, make the coconut curry
- In a large skillet, warm oil, pepper and onions over medium heat and cook for about 5-7 minutes or until golden
- Add in red curry paste, milk, and coconut aminos and mix well over medium low heat
- Allow the coconut curry to simmer for a bit while meatballs cook then add cooked meatballs to the coconut curry (I like to let them simmer together for about 30-60 minutes if I can so the flavors are really well combined!)
- Garnish with cilantro and serve over your favorite rice, stir-fry noodles or zucchini noodles (anything!)
A few of my other favorite dinner recipes:
Delicious Vegan Pumpkin alla Vodka Sauce (paleo)
Insanely Easy Philly Cheesesteak Skillet
Healthy Vegetarian Enchilada Pasta (gluten-free)
The BEST Cauliflower Pizza Crust (dairy-free + gluten-free)
Healthy Thai Turkey Meatballs in Coconut Curry
★★★★★
5 from 36 reviews
Healthy Thai Turkey Meatballs in Coconut Curry made with all gluten-free, dairy-free and paleo ingredients. This recipe is packed with flavor and can be served over your favorite rice, noodles, zucchini noodles, anything you want!
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
Yield: Serves 4
Ingredients
Scale
Thai Turkey Meatballs:
- 1lb organic ground turkey (or sub 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 tablespoon coconut aminos
- 1 tablespoon red curry paste
- Sea salt and black pepper to taste
Coconut curry:
- 2 tablespoons avocado or olive oil
- 1 red bell pepper, sliced
- 1 small onion, diced
- 2 tablespoon red curry paste
- 1 – 13.5 ounce can full-fat coconut milk
- 1 tablespoon coconut aminos
- Cilantro for garnish
Instructions
- In a large bowl, combine the ground turkey, egg, cracker crumbs, garlic, ginger, coconut aminos, red curry paste and salt and pepper and mix well with a spatula or large fork until the ingredients are fully combined (make sure egg yolk is fully mixed in)
- Add the bowl to fridge to chill for about 15-30 minutes
- Preheat oven to 400 degrees and line a baking sheet with parchment paper
- Roll turkey mixture into about 1-inch balls and add to parchment paper
- Add to oven to bake for 18 minutes (or until the meatballs are cooked and not pink when you cut them open!)
- While the meatballs bake, make the coconut curry
- In a large skillet, warm oil, pepper and onions over medium heat and cook for about 5-7 minutes or until golden
- Add in red curry paste, milk, and coconut aminos and mix well over medium low heat
- Allow the coconut curry to simmer for a bit while meatballs cook then add cooked meatballs to the coconut curry (I like to let them simmer together for about 30-60 minutes if I can so the flavors are really well combined!)
- Garnish with cilantro and serve over your favorite rice, stir-fry noodles or zucchini noodles (anything!)
Notes
*Store leftovers in fridge for 5 days
- Serving Size: 1
- Calories: 490
- Sugar: 4g
- Sodium: 970mg
- Fat: 30g
- Saturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 121mg
- Author: Rachel