Thai red curry turkey meatballs in a pan

Thai Red Curry Turkey Meatballs

10 Shares
0
0
10

These Thai red curry turkey meatballs are savory and delicious! They’re paired with loads of veggies. This recipe is perfect for a weeknight meal. This recipe is gluten-free, grain-free, whole 30 compliant, and paleo. 

Thai red curry turkey meatballs in a pan

Why You’ll Love These Thai Curry Meatballs

Thai red curry paste is made from red bell peppers and red chilis and usually contains spices, lime, ginger, and garlic. It’s acidic and flavorful and tastes great in a meatball. This dish is incredibly rich from the coconut milk and pairs beautifully with the subtle asparagus and the crunchy bell pepper and snow peas.


Thai Red Curry Turkey Meatball Ingredients

  • 1 pound ground turkey
  • 1 egg
  • juice of 1 lime
  • 2 shallots, finely chopped
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon ginger powder
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 yellow onion, diced
  • 2 bell peppers, diced
  • 1 bunch of asparagus, ends trimmed, cut into thirds
  • 1 cup snow peas
  • 2 tablespoons Thai red curry paste
  • 1 can (14 ounces) full fat coconut milk
  • optional toppings – chopped basil and sesame seeds

How to Make These Meatballs

  • Heat oven to 400 degrees F (200 C).
  • Combine the turkey, egg, lime juice, zest, shallots, basil, ginger, and garlic in a large bowl and combine, with your hands or a large spoon.
  • Roll turkey mixture into golf ball sized balls and place on a baking sheet.
  • Bake for 20 minutes or until turkey is 165 degrees F in the center, using an instant-read thermometer.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat.
  • When oil is hot, add garlic and sauté for 30 seconds. Then add the onion and sauté for 3 to 4 minutes, or until the onions are translucent.
  • Add bell peppers and asparagus and sauté for 5 minutes. Then add the snow peas and cook for another 2 minutes.
  • Add the red Thai curry paste and stir constantly for 2 minutes. Then add the coconut milk and stir to combine.
  • Let the vegetables simmer for 10 minutes, stirring occasionally. The coconut milk should thicken.
  • When the meatballs are done, add them to the skillet and stir to combine.
  • Serve immediately or save in the refrigerator for up to 2 days.
Thai red curry turkey meatballs in a bowl

I hope you enjoy this delicious recipe! 


Yield: 4 servings

Thai Red Curry Turkey Meatball

Thai red curry turkey meatballs in a pan

These Thai red curry turkey meatballs are savory and delicious! This recipe is perfect for a weeknight meal.

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

  • 1 pound ground turkey
  • 1 egg
  • juice of 1 lime
  • 2 shallots, finely chopped
  • 2 tablespoons chopped fresh basil
  • 1/2 teaspoon ginger powder
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 yellow onion, diced
  • 2 bell peppers, diced
  • 1 bunch of asparagus, ends trimmed, cut into thirds
  • 1 cup snow peas
  • 2 tablespoons Thai red curry paste
  • 1 can (14 ounces) full fat coconut milk
  • optional toppings - chopped basil and sesame seeds

Instructions

  1. Heat oven to 400 degrees F (200 C).
  2. Combine the turkey, egg, lime juice, zest, shallots, basil, ginger, and garlic in a large bowl and combine, with your hands or a large spoon.
  3. Roll turkey mixture into golf ball sized balls and place on a baking sheet.
  4. Bake for 20 minutes or until turkey is 165 degrees F in the center, using an instant-read thermometer.
  5. Meanwhile, heat olive oil in a large skillet over medium-high heat.
  6. When oil is hot, add garlic and sauté for 30 seconds. Then add the onion and sauté for 3 to 4 minutes, or until the onions are translucent.
  7. Add bell peppers and asparagus and sauté for 5 minutes. Then add the snow peas and cook for another 2 minutes.
  8. Add the red Thai curry paste and stir constantly for 2 minutes. Then add the coconut milk and stir to combine.
  9. Let the vegetables simmer for 10 minutes, stirring occasionally. The coconut milk should thicken.
  10. When the meatballs are done, add them to the skillet and stir to combine.
  11. Serve immediately or save in the refrigerator for up to 2 days.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 597Total Fat: 44gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 167mgSodium: 305mgCarbohydrates: 20gFiber: 4gSugar: 6gProtein: 36g
10 Shares
4 comments
Leave a Reply

Your email address will not be published. Required fields are marked *