Thai Turkey Meatballs
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When easy meal prep is your focus, my recipe for Thai turkey meatballs is the perfect solution! Whether you use them for dinner or meatball sandwiches, you’re guaranteed super tender and juicy ground turkey meatballs.
Weeknight dinners truly do not have to be as difficult or boring as we make them out to be in our heads! I get it – I am always looking for ways to switch things up without a lot of effort.
A dinner of Thai Turkey Meatballs is a great way to shake things up. Forget regular Italian meatballs – it’s time to make a simple dinner that the grownups love just as much as the kids do!
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Why This Recipe Will Be a Favorite
Ground turkey is leaner than ground beef, and these meatballs simmer in a zesty curry sauce studded with vegetables. You’re going to love the bold flavors of this weeknight dinner!
Kids love meatballs, but not necessarily when they’re spicy. It’s easy to adjust the spiciness of the Thai curry sauce. This way, you can tone down the heat for a kid-friendly dinner, or boost it when you’re making it for spicy food lovers!
If you enjoy making your meals ahead of time, this recipe is perfect for meal prepping.
Happy Kitchen Secrets
Here are my most important mom-tested cooking tips for making this Thai meatball recipe. I’ve made this countless times to save you from a failed attempt.
- Shake the coconut milk can really well before opening it, to make sure that the fat and liquid combine.
- Use a cookie scoop for equally sized meatballs. Try to keep them around 1-2 inches in diameter so that they all cook evenly. If you want a smooth appearance, you can also roll them in your hands.
- Be sure to let the curry paste cook. Let it sit on the heat for a minute to enhance its flavor.
- Use a meat thermometer be sure the ground turkey reaches 165°F. before placing the meatballs in the sauce.
Ingredients and Notes
The ingredient list may look long, but the Thai meatballs are full of simple ingredients! You may have a lot of them on hand already.
- egg: This acts as a binder to hold the meat mixture together. If you need an egg substitute, good options are 2 tablespoons of plain yogurt, or you can make a flax egg.
- almond flour: A gluten-free alternative to breadcrumbs that adds texture.
- red curry paste: Infuses authentic Thai flavor into the meatballs. You’ll use it in the sauce, too. Feel free to substitute with yellow curry paste for a milder flavor.
For the curry sauce, you’ll need a few veggies and full fat coconut milk. A good substitute for coconut milk is heavy cream, or in a pinch, half & half will work.
Substitutions and Variations
Ground Turkey Alternatives: Swap for ground chicken or ground pork
How to Make Thai Turkey Meatballs
The process is pretty simple and straight-forward, so you won’t have to do much “babysitting”.
Scroll down to the recipe card for the full step by step instructions! ⬇️
- Make the meatball mixture. To prevent dry meatballs, avoid over mixing. Then, use a cookie scoop to portion meatballs (about 2 tablespoons in size) onto a parchment-lined sheet pan.
- Make the curry sauce while the meatballs are in the oven. Be sure to let the veggies soften a bit before you add the coconut milk.
Storing Leftovers
To store: Cool leftover meatballs completely, then refrigerate in an airtight container with sauce for up to 3 days.
For longer storage: Freeze in an airtight, freezer-safe bag or container for up to 2 months. Don’t forget to write the date on the bag or a piece of tape on the container!
What to Serve with Thai Turkey Meatballs
I recommend serving these meatballs over Instant Pot jasmine rice, or you can keep it low-carb with cauliflower rice or broccoli rice. I also like to add fresh, chopped cilantro, finely-chopped peanuts and lime wedges for a little extra zing.
You could also pair these meatballs with rice noodles or even air fryer zucchini. Steamed broccoli or a simple cucumber tomato feta salad make great vegetable sides, while warm naan or flatbread can be used to scoop up every bit of the coconut curry sauce.
Thai Turkey Meatball Recipe FAQ
You can substitute it with gluten-free breadcrumbs or oat flour.
Yes, cooked meatballs freeze well. After they cool to room temperature, store them in a freezer-safe container for up to two months.
You meatballs should not fall apart if you use a binder and shape them well. In this recipe, the almond flour works alongside the egg to bind the turkey so that the meatballs hold their shapes. They also retain moisture, keeping the meatballs soft and tender.
I’d love to hear about your experience making this recipe! Please leave a comment and rating below!
Thai Turkey Meatballs
Equipment
Ingredients
- 2 lbs ground turkey or sub with ground chicken
- 1 egg
- ½ cup almond flour
- 1 tablespoon curry powder
- 1 tablespoon garlic powder
- 1 teaspoon sea salt or more/less, as desired
- 1 teaspoon black pepper or more/less, as desired
- 2 teaspoons red curry paste or other Thai or Malaysian curry paste
- 2 teaspoons dried basil
Curry Sauce
- 1 tablespoon olive oil or avocado oil
- 1 medium yellow onion ½ cup thinly sliced
- 1 bell pepper ½ cup thinly sliced
- ½ cup shredded carrots
- 1 teaspoon minced ginger
- 1 tablespoon minced garlic
- 14 ounces full fat coconut milk or heavy cream
- 2 teaspoons red curry paste
- ½ teaspoon sea salt
- ½ teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper and set it aside.
- In a large bowl, mix together ground turkey, egg, almond flour, curry powder, garlic powder, salt, pepper, red curry paste, and basil.
- Using a small cookie scoop, portion meatball mixture (approximately 1 ounce or 2 tablespoons in size) onto the prepared baking sheet, leaving some a little room between each meatball. Cook in oven for 10 minutes or until the internal temperature reaches 165°F (74°C).
- While meatballs are cooking, make the curry sauce: Heat oil in a medium skillet over medium heat. To the hot oil, add onions, peppers and carrots, and sauté for about 5 minutes, until softened. Stir in ginger and garlic and sauté for another minute, until fragrant.
- Stir in curry paste and cook for 1 minute or so before adding the coconut milk. Shake the can of coconut milk before pouring it in to combine the fat and liquid parts.
- Add salt and pepper then allow the mixture to simmer for a few minutes to thicken. When the meatballs are cooked through, add them to the pan and toss to coat with sauce.
- Garnish as desired with cilantro, crushed peanuts, and lime wedges. Serve over cooked rice or noodles of choice.
Notes
- To prevent dry meatballs, avoid over mixing the mixture.
- Shake the can of coconut milk well before using, to combine the fat and liquid parts.
- Adjust the spiciness of this dish to your preferences. As written, the Thai meatballs will have a medium spice level.
Nutrition
2025 Update: This recipe is still a family favorite. It has been updated to simplify the cooking instructions and add extra cooking tips for our readers. We hope you love it as much as we do!
