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Thai Turkey Meatballs In Coconut Red Curry Sauce

Thai Turkey Meatballs in Coconut Red Curry Sauce Bliss

Delicious Thai Turkey Meatballs in Coconut Red Curry Sauce showcase a blend of vibrant flavors, making a comforting and healthy meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 15 minutes
Total Time 55 minutes
Servings: 4 meatballs
Course: Dinner
Cuisine: Thai
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Meatballs
  • 1 pound Ground Turkey or Chicken Feel free to use lean pork or chicken for a change.
  • 1 large Egg For a vegan alternative, use flaxseed meal.
  • 1 cup Panko Breadcrumbs Regular bread crumbs can work in a pinch.
  • ¼ cup Minced Green Onion Scallions are a great substitute.
  • 2 cloves Pressed Garlic Fresh garlic is preferred, garlic powder will do if in a hurry.
  • 1 tablespoon Grated Ginger or Ginger Paste Ground ginger can be handy.
  • 2 tablespoons Soy Sauce or Fish Sauce Low-sodium soy sauce offers a lighter choice.
  • 2 tablespoons Red Curry Paste Adjust quantity based on spice tolerance.
  • 1 teaspoon Kosher Salt Season to taste.
  • ½ teaspoon Black Pepper Season to taste.
For the Sauce
  • 1 tablespoon Canola Oil Olive oil is a good alternative.
  • 1 large Red Bell Pepper Any variety of bell pepper is suitable.
  • 1 large Yellow Onion Shallots are a viable substitute.
  • 1 can Unsweetened Coconut Milk Alternatives won't yield the same lusciousness.
  • 1 tablespoon Brown Sugar Honey or agave syrup can work if needed.
For Garnish
  • ¼ cup Chopped Cilantro Feel free to swap for mint or basil.

Equipment

  • oven
  • mixing bowl
  • Baking Sheet
  • Skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). In a large mixing bowl, combine ground turkey, egg, panko breadcrumbs, minced green onion, pressed garlic, soy sauce, grated ginger, red curry paste, kosher salt, and black pepper. Mix gently until just combined, cover, and refrigerate for 15 minutes.
  2. Scoop out portions of the chilled mixture and shape them into 1-inch balls. Arrange the meatballs on a greased baking sheet, leaving space between them. Bake for about 20 minutes or until cooked through and lightly browned, then broil for an additional 5-10 minutes for extra crispiness.
  3. Heat 1 tablespoon of canola oil in a large skillet over medium heat. Add diced yellow onion and red bell pepper, sautéing for approximately 3-4 minutes until softened. Stir in grated ginger and red curry paste, cooking for an additional minute.
  4. Pour in unsweetened coconut milk and sprinkle brown sugar into the skillet. Add cooked meatballs and gently stir to coat. Let simmer for about 5 minutes, allowing flavors to meld.
  5. Remove from heat and garnish with freshly chopped cilantro. Serve over jasmine rice or noodles.

Nutrition

Serving: 1meatballCalories: 250kcalCarbohydrates: 15gProtein: 20gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 500mgPotassium: 300mgFiber: 2gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 10mg

Notes

For best results, refrigerate the meatball mixture before shaping to enhance texture and flavor.

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