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Thai Coconut Curry Turkey Meatballs

The ultimate weeknight dinner, Thai Coconut Curry Turkey Meatablls come together in under 30 minutes and are busrting with curry flavor
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Main Course
Cuisine: Asian
Keyword: dairy-free, gluten-free, grain-free, main course, Paleo, turkey


For the turkey meatballs:

  • 1 # ground turkey
  • ¼ cup yellow onion, small diced
  • 1 scallion or green onion, finely chopped
  • 2 tbsp coconut aminos
  • 2 cloves garlic, minced (about 1 tbsp)
  • ½ tsp salt
  • ¼ tsp black pepper

For the ccoconut curry:

  • 2 tbsp avocado or olive oil
  • 1 yellow bell pepper, julienned
  • ½ yellow onion, julienned
  • 4-5 tbsp green curry paste
  • 1 tsp grated ginger
  • 1 clove of garlic, minced (about 1 tsp)
  • 1 tsp fish sauce
  • 1 can full-fat coconut milk
  • zest of one lime


For the turkey meatballs:

  • Preheat the oven to 375 degrees. While the oven is preheating, combine all the meatballs ingredients and mix well. Scoop about two tablespoons of the meatball mixture and roll into a ball. Place on a baking tray. Continue with the remaining mixture. Place the baking tray into the oven and bake for about 15 minutes or until the meatballs reach an internal temperature of 165 degrees

For the coconut curry:

  • While the meatballs are cooking, add the two tablespoons of oil to a large saute pan along with the julienned bell pepper and yellow onion. Saute until slightly soft, about two minutes. Add the grated ginger, minced garlic and the curry paste. Saute again for two minutes
  • Once the curry paste has been in the pan for about two minutes, add the canned coconut milk and fish sauce and bring to a slow boil. Allow to simmer for about ten minutes. Once the curry has thickened slightly, add the lime zest and the turkey meatballs. Serve with your favorite sides and enjoy!