Thai Baked Turkey Meatballs
Baked turkey meatballs are an easy dinner idea and they're great for meal prep! The ground turkey meatballs simmer in a flavorful Thai curry sauce that everyone at the table will like.
Servings: 6 servings
Calories: 405kcal
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
Serving: 5 meatballs | Calories: 405kcal | Carbohydrates: 10g | Protein: 40g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 83mg | Sodium: 679mg | Potassium: 739mg | Fiber: 3g | Sugar: 3g | Vitamin A: 2670IU | Vitamin C: 29mg | Calcium: 68mg | Iron: 5mg
