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Thai Turkey Meatball Curry with Red Curry Sauce


  • Author: amycaseycooks
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x

Description

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. 


Scale

Ingredients

  • 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

Instructions

  1. Preheat the oven to 400 degrees.
  2. 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.
  3. Gently combine the ingredients with your hands until the ingredients are mixed.
  4. Form the mixture into about 55 meatballs. Each one will be about 2 teaspoons.
  5. Place on a baking sheet.
  6. Bake in the preheated oven for 15 to 18 minutes. The meatballs will be cooked through and golden brown on the bottom.
  7. 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.
  8. Stir in the red curry paste and cook for about another minute.
  9. 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.
  10. Remove the meatballs from the oven and add to the saucepan with the coconut red curry sauce. Toss to coat.
  11. Serve the meatballs and sauce over the hot rice and garnished with the chopped cilantro and a wedge of lime.

Notes

  • 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

Nutrition

  • 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

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