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 Spaghetti and Meatballs – it’s time to make a meatball recipe that the grownups love just as much as the kids do!
Turkey meatballs are leaner than regular beef meatballs, and these have the most divine curry sauce studded with vegetables. Serve over rice and serve with your favorite sides. You’re going to love the bold flavors of this one-pot meal!
Why This Recipe Will Be a Favorite
Kids love meatballs of any kind. The flavors of the Thai curry sauce can be adjusted, too. This way, you can tone down the spiciness for the kiddos (or boost it when it’s a dinner just for the adults).
Ground turkey is leaner and lower in fat and calories than ground beef. There’s no reason to sacrifice flavor for a healthier meal, and this recipe is proof of that!
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.
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Ingredients and Notes
It looks like a long list, but these Thai meatballs are full of simple ingredients! You probably have a lot of these in your pantry already.
For the meatballs, you’ll need to shop for these ingredients:
- ground turkey
- egg: Acts as a binder to hold the meat mixture together.
- almond flour: A gluten-free alternative to breadcrumbs that adds texture.
- spices: You’ll need some curry powder, garlic powder, salt and black pepper.
- red curry paste: Infuses authentic Thai flavor into the meatballs. You’ll use it in the sauce, too.
- optional toppings: Crushed peanuts add a sweet crunch and lime wedges add a tangy freshness.
For the curry sauce, you’ll need a few veggies and some coconut milk:
- vegetables: onion, bell peppers, and shredded carrots
- ginger: Using fresh ginger will give you the best flavor, but ground ginger will be fine too.
- full-fat coconut milk
Substitutions and Variations
Ground Turkey Alternatives: Swap for ground chicken or ground pork
Coconut Milk: Use light coconut milk for a less rich sauce, or substitute with coconut cream for an extra creamy sauce.
Curry Paste: Adjust the amount of red curry paste to control spice levels, or use yellow curry paste for a milder flavor.
How to Make Thai Turkey Meatballs
The process is pretty simple and straight-forward, so you won’t need to do much “babysitting”.
- Make the meatball mixture, then use a cookie scoop to portion it out. Be sure to use a light hand – if you over mix, the turkey meatballs will end up being dry.
- 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.
Storage Instructions
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 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. Store in an airtight 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.
Other Easy Meatball Recipes
- Air Fryer Turkey Meatballs
- Mediterranean Lamb Meatballs
- Orange Chicken Meatballs
- Instant Pot Swedish Meatballs
Thai Turkey Meatballs
Equipment
Ingredients
Thai Turkey Meatballs
- 2 lbs ground turkey
- 1/2 cup almond flour
- 1 tablespoon curry powder
- 1 tablespoon garlic powder
- 2 teaspoons pepper
- 2 teaspoon salt
- 2 teaspoons red curry paste
- 2 teaspoons dried basil
Thai Curry Sauce
- ½ cup onion sliced thin
- ½ cup bell peppers sliced thin
- ½ cup carrots cut into small pieces or shredded
- 1 teaspoon minced ginger
- 1 tablespoon minced garlic
- 14 ounces full fat coconut milk
- 2 teaspoons red curry paste
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
- Preheat oven to 400°F (200°C). Prepare a parchment paper-lined baking sheet.
- In a large bowl, mix tigether ground turkey, almond flour, curry powder, garlic powder, pepper, salt, red curry paste and dried basil.
- With a cookie scoop, spoon onto a parchment paper-lined baking sheet. Bake for 10 minutes or until 165°F (74°C).
- While baking, make the curry sauce. Sauté onions, peppers and carrots until softened. Add ginger and garlic and sauté until fragrant.
- Add curry paste and let cook for 1 minute or so before adding the coconut milk. Shake the can before pouring it in to combine the fat and liquid parts.
- Add salt and pepper then let simmer for a few minutes to thicken. Once the meatballs are cooked through, add them to the pan and toss to coat meatballs with sauce.
- Serve over rice and garnish with cilantro, crushed peanuts and lime wedges if desired.
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!
