Thai Turkey Meatballs in Red Curry Sauce
This flavorful Thai inspired dish is sure to be a winner at your house! The juicy meatballs are baked to perfection, then nestled in a creamy coconut milk red curry sauce. This recipe is gluten free, grain free, low carb, and Whole30 approved -- just choose a serving option that fits your needs! We love rice, quinoa, cauliflower rice, and zoodles.
Servings: 4 servings
Calories: 500kcal
Ingredients
Turkey Meatballs
- 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
Instructions
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.
Video
Notes
How to Serve:
- 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!
Nutrition
Calories: 500kcal | Carbohydrates: 17g | Protein: 35g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 103mg | Sodium: 900mg | Potassium: 714mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3032IU | Vitamin C: 47mg | Calcium: 88mg | Iron: 5mg