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.
SERVINGS 4
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 small lime
- 2 tbsp avocado oil for cooking meatballs
Red Curry Sauce
- 1 small onion diced
- 2 cloves garlic minced
- 1 tbsp fresh grated ginger
- 2-3 tbsp red curry paste see notes
- 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.
Notes
Curry paste: because curry pastes can vary in taste and spice level from brand to brand, I recommend starting with 2 tbsp, or less, and adjusting the amount as needed.
Did you make this recipe?Let me know how it was!