Thai Turkey Meatballs In Coconut Curry Sauce
Tasty nuggets of joy aka baked turkey meatballs get a Thai twist with the addition of ginger, garlic, and red curry paste to keep them light, fluffy and moist when they're dunked in a Thai coconut milk sauced easy dinner.
Servings 6
Calories 351kcal
Ingredients
For the Thai Meatballs
- 1 pound ground chicken or turkey
- 1 egg
- 1 cup panko
- ½ cup minced green onion
- 3 cloves pressed garlic
- 1 ½ tablespoons grated ginger or ginger paste
- 1 tablespoon soy sauce or fish sauce
- 1 tablespoon red curry paste
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
For the Coconut Curry Sauce
- 1 tablespoon canola oil
- ½ red bell pepper sliced
- ½ yellow onion sliced
- 1 tablespoon ginger
- 1 tablespoon red curry paste
- 1 13.5 ounce cans unsweetened coconut milk
- 1 tablespoon fish sauce or soy sauce
- 2 tablespoons brown sugar
- chopped cilantro , for garnish
Instructions
For the Baked Turkey Meatballs
- Preheat the oven to 400°F and spray a baking sheet with cooking spray. Set aside.
- In large bowl, combine the ground turkey or chicken with the egg, panko breadcrumbs, green onion, garlic, fish sauce, ginger, red curry paste, and salt and pepper. Use a whisk to break the egg yolk and lightly fold the ingredients together. Gently knead the mix with damp hands until incorporated. Cover and refrigerate the mixture for at least 15 minutes for the breadcrumbs to soften, up to overnight.
- Use a small scoop to form the meatballs into 1-inch balls and place on a cutting board. Dampen your hands and lightly shape and roll the meatballs between your palms and place evenly spaced on the baking sheet. Bake until no longer pink inside, about 20 minutes, then broil on high for another 5-10 minutes for a deliciously crispy crust. Remove from the oven and add to the coconut curry sauce.
For the Curry Coconut Sauce
- While the meatballs are baking, prepare the coconut curry sauce. In a large skillet, heat the oil over medium high heat. Add the onions and red bell pepper and cook for 3-4 minutes, stirring often. Stir in the ginger and and red curry paste and cook for another 2-3 minutes, stirring often so the vegetables don't burn but become soft and fragrant.
- Add the coconut milk and add the brown sugar and fish sauce or soy sauce and stir to combine. Cook for 5 minutes then add the meatballs to the sauce and cook for another 5 minutes, stirring occasionally. Taste for seasoning and if it needs more salt, add a dash or two more fish sauce or soy sauce. Garnish with chopped cilantro leaves and serve over rice or noodles.
Notes
One serving equals 4 meatballs and sauce.
Nutrition
Calories: 351kcal | Carbohydrates: 19g | Protein: 23g | Fat: 22g | Saturated Fat: 16g | Cholesterol: 69mg | Sodium: 995mg | Potassium: 521mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1240IU | Vitamin C: 18mg | Calcium: 57mg | Iron: 3mg