Name: Healthy Thai Turkey Meatballs in Coconut Curry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 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 (taste before adding to see how spicy!); Sea salt and black pepper to taste; 2 tablespoons avocado or olive oil; 1 red bell pepper, sliced; 1 small onion, diced; 2 tablespoon red curry paste (taste before adding to see how spicy!); 1 – 13.5 ounce can full-fat coconut milk; 1 tablespoon coconut aminos; Cilantro for garnish

Healthy Thai Turkey Meatballs in Coconut Curry

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5 from 46 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

Instructions

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)
Add the bowl to fridge to chill for about 15-30 minutes
Preheat oven to 400 degrees and line a baking sheet with parchment paper
Roll turkey mixture into about 1-inch balls and add to parchment paper
Add to oven to bake for 18 minutes (or until the meatballs are cooked and not pink when you cut them open!)
While the meatballs bake, make the coconut curry
In a large skillet, warm oil, pepper and onions over medium heat and cook for about 5-7 minutes or until golden
Add in red curry paste, milk, and coconut aminos and mix well over medium low heat
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!)
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