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Healthy Thai Turkey Meatballs in Coconut Curry

November 29, 2020

Healthy Thai Turkey Meatballs in Coconut Curry made with all gluten-free, dairy-free and paleo ingredients. This recipe is packed with flavor and can be served over your favorite rice, noodles, zucchini noodles, anything you want!Healthy Thai Turkey Meatballs in Coconut Curry made with all gluten-free, dairy-free and paleo ingredients. This recipe is packed with flavor and can be served over your favorite rice, noodles, zucchini noodles, anything you want!

I think this is one of the best dinner recipes I have ever made. I am still salivating just looking at these photos and typing up this blog post for you guys.

The story of how these came about is so random. And now that I am even thinking about it – it really has nothing to do with the actual flavor of this recipe. But when Jordan and I went on our baby moon a few weeks ago, my mom made Ezra turkey meatballs in marinara sauce. And I kid you not when I say that he would jump up and down and go crazy when he saw them on his dinner plate.

Ez is obsessed with turkey meatballs and I was thinking of a new way to make one of his faves. I also have been craving all of the coconut thai-flavored dishes. So this just had to happen. And I am so happy it did.

These thai meatballs are the most delicious and simmered in the coconut curry – they get so flavorful and juicy!

If you guys make these at home, please let us know what you think! Rate/review the recipe below – I can’t wait to hear from you.

Healthy Thai Turkey Meatballs in Coconut Curry made with all gluten-free, dairy-free and paleo ingredients. This recipe is packed with flavor and can be served over your favorite rice, noodles, zucchini noodles, anything you want!Healthy Thai Turkey Meatballs in Coconut Curry made with all gluten-free, dairy-free and paleo ingredients. This recipe is packed with flavor and can be served over your favorite rice, noodles, zucchini noodles, anything you want!

What ingredients you need to make this recipe:

  • Ground turkey – or sub ground chicken if you prefer too
  • Egg
  • Gluten-free or grain-free cracker crumbs – crackers broken into breadcrumb-like pieces
  • Garlic
  • Ground ginger – or add in fresh ginger instead
  • Coconut aminos
  • Red curry paste
  • Avocado or olive oil
  • Red bell pepper
  • Onion
  • Full-fat coconut milk – I wouldn’t sub another milk here – the coconut milk and creaminess of the full-fat one is so key!
  • Cilantro

How to make Thai Meatballs in Coconut Curry Sauce:

  1. In a large bowl, combine the ground turkey, egg, cracker crumbs, garlic, ginger, coconut aminos, red curry paste and salt and pepper and mix well with a spatula or large fork until the ingredients are fully combined (make sure egg yolk is fully mixed in)
  2. Add the bowl to fridge to chill for about 15-30 minutes
  3. Preheat oven to 400 degrees and line a baking sheet with parchment paper
  4. Roll turkey mixture into about 1-inch balls and add to parchment paper
  5. Add to oven to bake for 18 minutes (or until the meatballs are cooked and not pink when you cut them open!)
  6. While the meatballs bake, make the coconut curry
  7. In a large skillet, warm oil, pepper and onions over medium heat and cook for about 5-7 minutes or until golden
  8. Add in red curry paste, milk, and coconut aminos and mix well over medium low heat
  9. Allow the coconut curry to simmer for a bit while meatballs cook then add cooked meatballs to the coconut curry (I like to let them simmer together for about 30-60 minutes if I can so the flavors are really well combined!)
  10. Garnish with cilantro and serve over your favorite rice, stir-fry noodles or zucchini noodles (anything!)

A few of my other favorite dinner recipes: 

Delicious Vegan Pumpkin alla Vodka Sauce (paleo)

Insanely Easy Philly Cheesesteak Skillet

Healthy Vegetarian Enchilada Pasta (gluten-free)

The BEST Cauliflower Pizza Crust (dairy-free + gluten-free)

Healthy Thai Turkey Meatballs in Coconut Curry made with all gluten-free, dairy-free and paleo ingredients. This recipe is packed with flavor and can be served over your favorite rice, noodles, zucchini noodles, anything you want!

Print

Healthy Thai Turkey Meatballs in Coconut Curry

Healthy Thai Turkey Meatballs in Coconut Curry made with all gluten-free, dairy-free and paleo ingredients. This recipe is packed with flavor and can be served over your favorite rice, noodles, zucchini noodles, anything you want!

  • Author: Rachel
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: Serves 4 1x

Ingredients

Scale

Thai Turkey Meatballs:

  • 1lb organic ground turkey (or sub ground chicken)
  • 1 egg
  • 1 cup gluten-free or grain-free cracker crumbs (crackers broken into breadcrumb-like pieces)
  • 2 cloves garlic, minced
  • 1 teaspoon ground ginger
  • 1.5 tablespoon coconut aminos
  • 1 tablespoon red curry paste
  • Sea salt and black pepper to taste

Coconut curry:

  • 2 tablespoons avocado or olive oil
  • 1 red bell pepper, sliced
  • 1 small onion, diced
  • 2 tablespoon red curry paste
  • 113.5 ounce can full-fat coconut milk
  • 1 tablespoon coconut aminos
  • Cilantro for garnish

Instructions

  1. In a large bowl, combine the ground turkey, egg, cracker crumbs, garlic, ginger, coconut aminos, red curry paste and salt and pepper and mix well with a spatula or large fork until the ingredients are fully combined (make sure egg yolk is fully mixed in)
  2. Add the bowl to fridge to chill for about 15-30 minutes
  3. Preheat oven to 400 degrees and line a baking sheet with parchment paper
  4. Roll turkey mixture into about 1-inch balls and add to parchment paper
  5. Add to oven to bake for 18 minutes (or until the meatballs are cooked and not pink when you cut them open!)
  6. While the meatballs bake, make the coconut curry
  7. In a large skillet, warm oil, pepper and onions over medium heat and cook for about 5-7 minutes or until golden
  8. Add in red curry paste, milk, and coconut aminos and mix well over medium low heat
  9. Allow the coconut curry to simmer for a bit while meatballs cook then add cooked meatballs to the coconut curry (I like to let them simmer together for about 30-60 minutes if I can so the flavors are really well combined!)
  10. Garnish with cilantro and serve over your favorite rice, stir-fry noodles or zucchini noodles (anything!)

Notes

*Store leftovers in fridge for 5 days

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45 Responses

  1. Holy wow this was so yummy! I could have just drank the sauce with a spoon. Only had a green bell pepper on hand so subbed for red, and I served with steamed rice and broccoli. Can’t wait to make it again!!

  2. This was SO good last week when I made it. Already making it again this week! I used green curry paste as that is what we had and it was so yummy and easy to make. We served it with cauliflower rice. Thank you!

  3. So good and easy to make! I could just drink the sauce plain, it is that flavorful . I subbed whole wheat breadcrumbs and soy sauce and it came out perfect. Served over rice, which is great to absorb all of the sauce

  4. Made this with pork, cause it is what I had on hand. Also added some carrots and zuchinni and it was fantastic. Super easy to make, too. Thanks for the new addition to our weekly rotation!

  5. This was excellent! I’m doing Whole30 so I omitted the crackers in the meatballs. Made over cauliflower rice. YUM! My husband told me to “make sure you save that recipe”

  6. omg this was so delicious!! i dont have crackers but i used almond meal instead. This was a keeper and have made it three times already within 2 weeks! i seriously feel like i am having a julie & julia moment here at home but instead its a rita & rachel moment lol! literally plan on making every recipe!! love all your recommendations and thank you for being simple with kitchen items lol apartment living with storage in the kitchen is a struggle!! Can’t wait for your cookbook to arrive! please make a book with more dinner recipes!! love it so far..

  7. I’ve made this tooo many times to count and it never fails! Amazing. How do you think it would taste with beef sub for Turkey?

  8. I’m already dreaming of my leftovers for tomorrow! 🤤 I had this over coconut jasmine rice and it was to die for. The sauce is dreamy and I recommend letting it simmer together for awhile like Rachel suggests.

  9. very delicious!! will make again!! Added sliced zucchini and carrots along with the peppers. Subbed GF bread crumbs and tamari soy sauce and also added a few lime leaves to the coconut curry as it simmered. Had over rice. Thank you!

  10. This recipe is so good!! Such a nice meal to mix it up from my usual recipes. Will definitely be making this again! It’s awesome over rice or spaghetti squash or even just over mixed veggies, awesome to mix it up!

  11. One of my favorite recipes!! This is great if you’re dairy free. I love the flavors and this is a great whip up for weeknight meals. I always add extra veggies and double the sauce to put over rice!

  12. AMAZING!! I used prepackaged gluten free bread crumbs and they worked great. Will definitely repeat this dinner!

  13. Loved this recipe! Just made it tonight for dinner. Perfect as is! Thanks for the recipe!

  14. Wow! I just shared this with everyone I know. I never comment on recipes but holy hell this is so good! Perfect amount of spice, extremely easy to through together and bursting with flavor. I used soy sauce instead of the aminos but followed everything else to a T. Thank you for this delicious meal.

  15. LOVE this recipe, thank you! Do you think this would freeze well? I’d love to make a couple of batches for my postpartum meals!

  16. Making this tonight- I only have green curry paste- should that be fine, or should I run to the store :)?!

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