Thai Turkey Meatball Curry with Red Curry Sauce is a slightly spicy and comforting meatball curry dish that your family will love! The tiny meatballs bake in the oven while the coconut milk and curry sauce made. As a bonus, this dish freezes beautifully.
- 1 1/2 pounds ground turkey
- 1 1/2 cups fresh or dried unseasoned bread crumbs
- 5 minced garlic cloves (about 3 tablespoons, divided)
- 2 tablespoons minced ginger root (divided)
- 2 tablespoons reduced sodium soy sauce
- 2 scallions (thinly sliced, divided)
- 2 large eggs (beaten)
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 tablespoon coconut oil
- 2 1/2 tablespoons red curry paste
- 1 can (15-ounces) coconut milk
- 2 cups of cooked hot basmati rice
- ¼ cup chopped cilantro
- 1 lime cut in wedges
- Preheat the oven to 400 degrees.
- In a medium sized bowl, add the ground turkey, bread crumbs, one-half of the minced garlic, one-half of the minced ginger root, soy sauce, one-half of the sliced scallions, eggs, kosher salt and pepper.
- Gently combine the ingredients with your hands until the ingredients are mixed.
- Form the mixture into about 55 meatballs. Each one will be about 2 teaspoons.
- Place on a baking sheet.
- Bake in the preheated oven for 15 to 18 minutes. The meatballs will be cooked through and golden brown on the bottom.
- While the meatballs are baking, prepare the sauce. In a medium sized saucepan over medium high heat add the coconut oil. Add the remaining garlic, ginger root and scallions and sauté the vegetables for about 1 minute.
- Stir in the red curry paste and cook for about another minute.
- Add the coconut milk and stir to combine with the other ingredients on the pan. Lower the heat to medium and simmer for 3 to 4 minutes.
- Remove the meatballs from the oven and add to the saucepan with the coconut red curry sauce. Toss to coat.
- Serve the meatballs and sauce over the hot rice and garnished with the chopped cilantro and a wedge of lime.
- Make sure the ingredients for the meatballs are cold. This makes it easier to form the meatballs.
- Ground turkey is the base for the meatballs. They are a little lighter tasting than other ground meats. But ground beef, chicken, veal or pork are good substitutes.
- As these meatballs get lots of flavor from garlic, fresh ginger root, scallions and soy sauce, be sure to use plain bread crumbs.
- Gently mix the meatball ingredients. Use your hands or a wooden spoon just until the ingredients are evenly distributed.
- If the meatball mixture is too sticky to roll, chill it for 30 minutes. Alternately, either wet your hands with cold water or oil to streamline meatball rolling.
- I am not a fan of standing over the stove and browning the meatballs in a sauté pan. Baking them in the oven is an easy alternative.
- Curry pastes vary in flavor and spiciness. Start adding the paste 1 tablespoon at a time and taste as you go. Adjust the amount added to suit your tastes.
- Category: appetizer or entree
- Method: oven bake and stove top saute
- Cuisine: Thai
- Serving Size: 1/6 of recipe
- Calories: 477
- Sugar: 2.3 g
- Sodium: 1135 mg
- Fat: 28.6 g
- Saturated Fat: 13.8 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 22.9 g
- Fiber: 2 g
- Protein: 36.9 g
- Cholesterol: 178 mg
Keywords: Thai meatballs, Thai turkey meatballs, meatball curry, dinner ideas, ground turkey