These Thai inspired Turkey Meatballs in Red Curry Sauce are the perfect healthy weeknight meal! They’re gluten-free, dairy-free and made in one skillet.
With the weather cooling down and the leaves slowly falling, it definitely feels like fall is just about here. With that, I’ve been finding myself craving a lot more cozy dishes!
These Thai inspired meatballs feel like the perfect dish for transitioning into fall. It’s cozy and comforting, but still has some brightness and freshness, and is made with nourishing ingredients. The meatballs are flavourful and tender, but the best part is truly the red curry sauce, which I could honestly drink.
This dish is also easy to make, comes together in under an hour and made all in one skillet for easy cleanup! Who doesn’t love a good one skillet meal?
Ingredients
Turkey Meatballs
- Ground turkey: you can use ground chicken if you prefer.
- Egg: helps to bind the meatballs and keep them together.
- Almond flour: for a nut-free option, you could use gluten-free breadcrumbs or panko (or regular f not gluten-free).
- Green onion: adds a subtle onion flavour.
- Garlic: use freshly minced garlic for the best flavour.
- Ginger: definitely a must-have in this recipe! We’re using fresh ginger in the meatballs and curry sauce.
- Red curry paste: you can use any good quality red curry paste. I always use Thai Kitchen.
- Lime zest: we’re using the zest of one lime for a little extra flavour.
Red Curry Sauce
Onion: shallot may be used as a substitute.
Red bell pepper: adds flavour, texture and nutrients! You can use another vegetable if you prefer, such as zucchini or broccoli (adjust cooking time as needed).
Garlic: gives this curry sauce a boost of flavour.
Ginger: adds a warm and spicy taste.
Tamari: you could also use soy sauce, or try coconut aminos for a soy-free alternative.
Tamari: you could also use soy sauce, or try coconut aminos for a soy-free alternative.
Red curry paste: this is what gives the sauce its wonderful flavour. Feel free to use more or less curry paste depending on your taste and the brand being used!
Coconut milk: full-fat coconut milk helps make the sauce rich and creamy.
Coconut milk: full-fat coconut milk helps make the sauce rich and creamy.
Lime: lime juice adds some brightness and acidity to the dish.
How to make Thai turkey meatballs in red curry sauce
- Add meatballs ingredients to a bowl and mix together until just combined. Roll into golf-ball sized meatballs.
- Heat oil in a large skillet over medium-high heat. Fry the meatballs for about 2 minutes per side or until golden brown. Set aside.
- To the same skillet, cook the onion until softened. Add the garlic, ginger and red curry paste, and cook for another minute.
- Next, add the red pepper, tamari, coconut milk and lime juice. Add the meatballs back to the skillet and simmer on low, covered.
- Serve over rice and garnish with cilantro, green onion and fresh lime. Enjoy!
Tips & tricks
- Work with cold meat: this makes it easier to shape the meatballs
- Don’t overmix the meatballs: mix until just combined to prevent them from being tough and chewy once cooked.
- Use wet hands if needed: if you find it difficult to shape the meatballs, lightly dampen your hands to prevent the mixture from sticking.
- Storing: store meatballs and red curry sauce in airtight containers in the refrigerator for up to 5 days. I recommend storing them in separate containers as I find the meatballs absorb the sauce as it sits. Although this isn’t a bad thing, it will leave you will less sauce to serve over the rice and meatballs when reheating.
Serving
I typically serve this dish over rice but they’re plenty of great options to use as a base depending on what you have on hand or your dietary needs! Here are some ideas:
- White or brown rice
- Cauliflower rice
- Rice noodles
- Zucchini noodles
- Spaghetti squash
- Roasted veggies
More one skillet + one pot meals to try
Thai Turkey Meatballs in Red Curry Sauce
These Thai inspired Turkey Meatballs in Red Curry Sauce are the perfect healthy weeknight meal! They're gluten-free, dairy-free and made in one skillet.
Ingredients
Turkey Meatballs
- 1 pound ground turkey
- 1 egg
- 1/2 cup almond flour
- 1 whole green onion white and green parts, finely sliced
- 2 cloves garlic minced
- 1 tsp fresh grated ginger
- 1 tbsp red curry paste
- 1 tsp salt or to taste
- zest of one lime
- 2 tbsp avocado oil for cooking meatballs
Red Curry Sauce
- 1 small onion diced
- 2 cloves garlic minced
- 1 tbsp fresh grated ginger
- 3 tbsp red curry paste
- 1 red bell pepper sliced
- 1 tbsp tamari
- 1 can full-fat coconut milk
- 1 tbsp fresh lime juice or to taste
- sea salt to taste
For topping
- sliced green onion
- chopped cilantro
- extra lime wedges
Instructions
- In a medium bowl, add turkey, egg, almond flour, green onion, garlic, ginger, curry paste, salt and lime zest. Mix together until just combined, being careful not to overmix. Roll into golf-ball sized meatballs (about 1.5-2 tbsp each).
- Heat avocado oil in a large skillet over medium-high heat. Working in batches as needed, fry the meat balls for about 2 minutes per side or until golden brown (they do not need to be fully cooked). Remove meatballs from the skillet and set aside.
- To the same skillet, add the onion and a pinch of salt, adding additional oil if needed. Reduce heat to medium and cook for a few minutes or until onions have softened. Add the garlic, ginger and red curry paste, and cook for another minute.
- Add the red pepper, tamari, coconut milk and lime juice to the skillet. Using a wooden spoon, scrap up any brown bits at the bottom of the skillet. Add the meatballs back to the pan and simmer on low heat, covered, for 10 to 15 minutes, or until meatballs are cooked through. Season to taste with sea salt and add additional lime juice if needed.
- Serve over rice and garnish with fresh cilantro, green onion and fresh lime wedges.
Did you make this recipe?Let me know how it was!
I made this recipe when I had the in-laws over for dinner. The meatballs were nice and tender from simmering in the rich broth. The combination of the red curry paste, coconut milk, and lime created a nice balance of flavours. I will definitely be making this recipe again in the future, everyone really enjoyed it.