You’ll adore these Thai Turkey Meatballs in a Red Curry Sauce. The moist turkey meatballs are oven baked, then nestled in a creamy coconut milk red curry. A dream over rice or cauliflower rice!
*This post is sponsored by SunButter, a sunflower seed spread perfect for allergy-safe baking and cooking! Thanks for supporting the brands that keep Sunkissed Kitchen running.
- 1 A Cozy Red Curry Recipe
- 2 What You’ll Need
- 3 How to Make Thai Turkey Meatballs in Red Curry Sauce
- 4 How to Serve Thai Turkey Meatballs
- 5 Other Healthy Meatball Recipes
- 6 Thai Turkey Meatballs in Red Curry Sauce
A Cozy Red Curry Recipe
I adore Thai flavors. Coconut milk, lemongrass, and ginger, with a bit of chili, meld together for the most perfect coconut milk curry.
This healthy dish is easy to make at home and has restaurant quality flavor. I love making cozy dishes like these on the weekends or for small dinner parties.
These Thai turkey meatballs are great for a variety of dietary needs. They are gluten free, grain free, paleo, and Whole30.
I love dishes like this that can be customized based on your family’s needs or personal preferences. Serve this on rice or quinoa, or choose cauliflower rice or zoodles for those with lower carb needs.
The sauce is a dreamy blend of coconut milk, red curry paste, and SunButter. The SunButter gives the sauce a delicious nutty flavor, similar to a peanut sauce.
It’s a great allergy-friendly alternative, and delicious in sauces and dressings. You might also want to try these Thai Chicken Lettuce Wraps with a SunButter dipping sauce!
Hop on over to the SunButter’s website to find where it’s sold near you!
What You’ll Need
For the Thai Turkey Meatballs
- Ground Turkey (I buy higher fat ground turkey so more moist and flavorful meatballs!)
- Almond Flour (sub sunflower flower or gluten free panko for a nut-free option)
- Green Onions
- Red Curry Paste (this is my favorite red curry paste – clean ingredients, no sugar, and enough to last many, many curry dishes!)
- Coconut Aminos (this is a gluten free / soy free alternative to soy sauce)
- Sea Salt
For the Creamy Coconut Red Curry Sauce
- Coconut Milk (Thai coconut milk sold in paper cartons has a much sweeter, fresher taste than coconut milk sold in cans. Order it online or find it at an Asian import store.)
- SunButter No Sugar Added (or buy it direct at SunButter.com!)
- Red Curry Paste
- Coconut Aminos (a soy-free alternative to soy sauce. Use fish sauce, if preferred).
- Lime Juice
- Avocado Oil
- Red Onion
- Bell Peppers (I used half an orange and half a yellow pepper)
How to Make Thai Turkey Meatballs in Red Curry Sauce
Step 1: Into a bowl, combine the ground turkey with the meatball seasoning ingredients. Be sure to mix up the red curry paste well.
Step 2: Form meatballs (I use a 2-tablespoon cookie scoop) and place on a lined baking sheet. Bake meatballs for 15-17 minutes at 425º F, until cooked throughout and lightly browned on top.
Step 3: Combine the curry sauce by whisking together the coconut milk, red curry paste, SunButter, ginger, lime juice, and sea salt.
Step 4: Heat avocado oil in a skillet over medium heat. Add onions and peppers, and sauté until softened.
Step 5: Add the coconut milk mixture to the skillet, and bring to a low simmer. Simmer the sauce, stirring frequently, for about 5 minutes.
Step 6: Add the baked turkey meatballs, and season the sauce with additional salt and lime juice, if necessary. Optionally, use chicken or vegetable stock to thin the sauce out to preferred consistency.
How to Serve Thai Turkey Meatballs
- Over steamed rice or cauliflower rice
- With steamed quinoa
- Over zucchini nooodles (zoodles)
- Cauliflower Mash
- Over any steamed or sauteed veggies you enjoy! Zucchini, cauliflower, broccoli, or kale would be delicious options!
Other Healthy Meatball Recipes
- Healthy Turkey Meatballs (in a classic red sauce)
- Healthy Chicken Meatballs (these have zucchini added and are SO delicious!)
- Asian Air Fryer Pork Meatballs (a great appetizer or take-out style dinner at home!)
Thai Turkey Meatballs in Red Curry Sauce
- 1 pound ground turkey organic recommended
- 1 egg pastured egg recommended
- 1/2 cup cilantro chopped finely
- 1/4 cup almond flour make nut free by subbing sunflower flour or gluten free panko
- 1/4 cup green onions chopped finely
- 3 cloves garlic minced
- 3 tablespoons ginger grated
- 2 tablespoons coconut aminos or sub 2 tablespoons fish sauce
- 1 tablespoon red curry paste
- 1 teaspoon sea salt
Red Curry Sauce
- 1 tablespoon avocado oil
- 1/2 red onion sliced thinly
- 1 bell pepper (I used orange and yellow), sliced thinly
- 1 1/2 cups coconut milk
- 3 tablespoons SunButter No Sugar Added
- 3 tablespoons lime juice
- 2 tablespoons red curry paste
- 2 tablespoons ginger grated
- 1/4-1/2 cup vegetable broth or chicken stock, optional, to thin sauce
- cilantro to garnish, optional
Thai Turkey Meatballs
- Preheat oven to 425º F. Cover a large baking sheet with parchment paper and set it aside.
- Into a bowl, combine the ground turkey with the meatball seasoning ingredients. Be sure to mix up the red curry paste well.
- Form meatballs (I use a 2-tablespoon cookie scoop) and place on lined baking sheet.
- Bake meatballs for 15-17 minutes, until cooked throughout and lightly browned on top. Begin preparing curry sauce while the meatballs are baking.
Red Curry Sauce
- Combine the curry sauce by whisking together the coconut milk, red curry paste, SunButter, ginger, lime juice, and sea salt.
- Heat avocado oil in a skillet over medium heat. Add onions and peppers, and sauté until softened.
- Add the coconut milk mixture to the skillet, and bring to a low simmer. Simmer the sauce, stirring frequently, for about 5 minutes.
- Nestle the baked turkey meatballs in the curry sauce.
- Season the sauce with additional salt and lime juice, if necessary. Optionally, use 1/4-1/2 cup chicken or vegetable stock to thin the sauce out to preferred consistency.
- Serve hot over rice, cauliflower rice, quinoa, or other side of choice. Store leftovers in an air tight container for up to 4 days.