Description
Tender Thai-inspired turkey meatballs simmered in a creamy coconut red curry sauce, perfect for an easy weeknight dinner served with rice or noodles.
Ingredients
- 1 pound ground turkey
- 1/2 cup breadcrumbs
- 1 large egg
- 5 cloves garlic, minced, divided
- 2 green onions, finely sliced, plus more for garnish
- 2 tablespoons fresh cilantro, chopped, plus more for garnish
- 2 tablespoons soy sauce, divided
- 2 tablespoons grated fresh ginger, divided
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons vegetable oil, divided
- 1 small onion, diced
- 2 tablespoons red curry paste
- 1 can (13.5 ounces) coconut milk
- 1/2 cup chicken broth
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 1 teaspoon fish sauce
- 1/4 teaspoon red pepper flakes, optional
- Lime wedges, for serving
Instructions
- In a large bowl, combine ground turkey, breadcrumbs, egg, 2 cloves garlic, green onions, cilantro, 1 tablespoon soy sauce, 1 teaspoon ginger, salt, and black pepper. Mix gently until combined.
- Shape the mixture into small meatballs, about 1 to 1 1/2 inches wide.
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Cook the meatballs for 8–10 minutes, turning occasionally, until browned and cooked through. Transfer to a plate.
- In the same skillet, heat the remaining 1 tablespoon oil. Sauté the onion for about 3 minutes until softened.
- Stir in the remaining garlic and ginger, then add the red curry paste and cook for 1 minute.
- Pour in the coconut milk and chicken broth. Stir in the remaining soy sauce, brown sugar, fish sauce, lime juice, and red pepper flakes if using.
- Simmer the sauce gently for about 5 minutes until slightly thickened.
- Return the meatballs to the skillet and spoon sauce over them. Simmer for another 5 minutes.
- Garnish with fresh cilantro, sliced green onions, and lime wedges before serving.
Notes
- Serve over jasmine rice, rice noodles, quinoa, or cauliflower rice.
- Ground chicken can be used instead of turkey.
- Add bell peppers, snap peas, or spinach to the sauce for extra vegetables.
- For more heat, add extra red curry paste or sliced Thai chilies.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 2 months and reheat gently with a splash of broth or coconut milk if needed.
- Meatballs can be baked at 400°F for 18–20 minutes instead of pan-fried.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 430
- Sugar: 6g
- Sodium: 890mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 115mg
