Thai Inspired Turkey Meatballs

Thai-Inspired Turkey Meatballs with Creamy Coconut Curry

These flavorful turkey meatballs are packed with Thai aromatics and nestled in a rich coconut curry sauce. Perfect for a satisfying weeknight meal!

Ingredients:

• For the Meatballs:
  • 1 lb ground turkey (dark meat preferred)
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped green onions
  • 3 cloves garlic, minced
  • 3 tablespoons grated ginger
  • 1/4 cup almond flour (or sunflower seed flour for nut-free option)
  • 1 large egg
  • 1 tablespoon fish sauce
  • 1 teaspoon sriracha (or to taste)
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
• For the Coconut Curry Sauce:
  • 1 tablespoon coconut oil
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon red curry paste
  • 1 (13.5 oz) can unsweetened coconut milk
  • 1 cup vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 tablespoon lime juice
  • Cilantro sprigs, for garnish (optional)

Cooking Guide:

1. Make the Meatballs: In a large bowl, combine ground turkey, cilantro, green onions, garlic, ginger, almond flour, egg, fish sauce, sriracha, coriander, cumin, salt, and pepper. Mix gently with your hands until just combined. Be careful not to overmix.
2. Form the mixture into 1-inch meatballs. You can use a cookie scoop for even sizing.
3. Heat a large skillet with a drizzle of oil over medium heat. Add the meatballs and cook for 5-7 minutes per side, or until browned on all sides. Remove the meatballs from the pan and set aside.
4. Make the Coconut Curry Sauce: In the same skillet, heat coconut oil over medium heat. Add the bell peppers and onion, and cook for 5 minutes, or until softened. Stir in the garlic and cook for another minute until fragrant.
5. Add the red curry paste and cook for an additional minute, stirring constantly to release the flavor.
6. Pour in the coconut milk, vegetable broth, soy sauce, brown sugar, and lime juice. Bring to a simmer and cook for 5 minutes, or until slightly thickened.
7. Add the cooked meatballs back to the pan and simmer for another 5-7 minutes, or until heated through and the sauce coats the meatballs nicely.
8. Serve: Garnish with fresh cilantro sprigs (optional) and serve over rice, noodles, or your favorite cauliflower rice.

Tips:

• For extra moist meatballs, soak the almond flour (or sunflower seed flour) in 1 tablespoon of water for 5 minutes before adding it to the meatball mixture.
• If you don’t have red curry paste, you can substitute with green curry paste for a slightly different flavor profile.
• Adjust the amount of sriracha to your desired spice level.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• Feel free to add other vegetables to the curry sauce, such as broccoli florets, carrots, or zucchini.