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

5 from 20 reviews

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!

  • 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

  • Author: Rachel