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You’ll love this easy recipe for Coconut Curry Meatballs! Featuring well-seasoned turkey meatballs simmered in an aromatic and creamy Thai red curry sauce,it’s the ultimate comforting weeknight dinner.
A bowl of these Thai Coconut Curry Meatballs with fluffy rice is all you could ever need in a warm,cozy,and satisfying meal.
To make it,I smothered a batch of curry-seasoned and baked turkey meatballs in a luxurious Thai red curry sauce and served them together over cooked rice. The sauce is perfectly balanced and not too spicy,while the turkey meatballs are a lean and juicy protein that’ll keep you full.
What’s better is that the red curry meatballs are easy to prepare and only require 30 minutes of cooking! Keeping this recipe on repeat for meal prep or weeknight dinners will be a no-brainer.
Recipe features
- Homemade turkey meatballs simmered in a rich coconut curry sauce for a hearty and comforting dinner.
- Packed with warm and vibrant flavors thanks to red curry paste,sautéed aromatics,and simple seasonings.
- Easy to make ahead of time and cook in less than 30 minutes!
- If you love my teriyaki pork meatballsor French onion chicken meatballs,you’ll love this dish as well.
Ingredients
Ground turkey–I recommend using 93% lean ground turkey,as it has just enough fat to keep the meatballs juicy and tender. 99% lean can also work,but watch the meatballs carefully to make sure they don’t overcook and dry out.
Panko breadcrumbs–These light,airy breadcrumbs help create tender,juicy meatballs without making them dense. If you need a gluten-free option,use gluten-free panko breadcrumbs or almond flour instead.
Bell peppers and garlic–I added sautéed red bell peppers and garlic cloves to the sauce for extra texture and hints of sweet and savory flavors. The red peppers can easily be substituted for any color of bell peppers you have on hand.
Red curry paste –This is where that characteristic Thai red curry heat comes in! Any brand of curry paste goes here but I like Thai Kitchen best because it’s delicious and easy to find. If you’re worried about the curry sauce being too spicy,make sure you use a mild variety of red curry sauce.
Spices–I seasoned the sauce with curry powder,cumin,coriander,turmeric,and salt. You can really upgrade the flavors here by swapping the ground coriander and cumin for whole seeds. For the meatballs,I used curry powder,cilantro,and a pinch of salt.
Coconut milk–A can of full-fat coconut milk makes the sauce rich and creamy while toning down the heat. You can substitute the coconut milk with heavy cream,half-and-half,or your favorite non-dairy milk if you’d like.
Canned tomato sauce–Use plain tomato sauce with no added seasonings or sugar,or swap it for a can of crushed tomatoes blended until smooth (unless you want more texture).
Instructions
Step 1:Make the meatballs. Mix the meatball ingredients together in a large bowl until just combined,then roll the mixture into 18 meatballs. Place them on a baking sheet and bake in the oven until browned.
Step 2:Make the sauce.Meanwhile,sauté the bell pepper and garlic in a skillet with melted butter. Once fragrant,stir in the red curry paste and spices. Pour in the coconut milk and tomato sauce and heat to a gentle simmer.
Step 3:Finish and serve. Simmer the baked turkey meatballs in the curry sauce for a few minutes,then garnish with fresh cilantro. Serve over rice or noodles and enjoy!
Tips and FAQs
- When shaping the meatballs,avoid packing them too tightlyto keep them light and juicy. For easier shaping and less sticking,lightly wet your hands before handling the meat.
- You can also make this a one-pan recipeby skipping the oven and pan-searing the meatballs instead. Once browned,remove the meatballs from the skillet,make the sauce in the same skillet,and then return the meatballs to finish cooking them in the sauce.
Tip
Don’t overmix the meatball mixture,as this can make the turkey meatballs dense instead of tender. It’s best to gently mix the ingredients with your hands until combined.
Variations
- Instead of ground turkey meatballs –Feel free to swap the turkey meatballs for one of my other meatball recipes! Coconut curry chicken meatballswould be delicious,or try my spicy lamb meatballs,paleo beef meatballs,paleo turkey meatballs,or lentil meatballs.
- Adjust the heat level –The red curry paste packs a punch,but you can always swap it for green curry paste for a milder,more herbal flavor. If spicy food isn’t for you,use yellow curry paste instead.
- Finish with flavor boosters–Top the meatballs with chopped peanuts,cashews,or sesame seeds for crunch. To elevate the flavor further,sprinkle fresh lime zest over top or add a spritz of fresh lime juice right before serving.
Serving suggestions
I love serving these Thai red curry meatballs rice bowl-style with either plain basmati rice or coconut ricefor a little more creaminess. Rice noodles would also be great! For a lighter low-carb meal,cauliflower rice or zucchini noodles are your best bet.
To round out the meal,serve the curry turkey meatballs with roasted veggies like curry roasted cauliflowerand a simple,fresh salad,such as an Asian chopped salador mandarin orange salad,on the side.
Can I make this in a slow cooker?
Yes! Simply brown the meatballs in a skillet to get a nice golden crust,then transfer them to the slow cooker. Sauté the bell peppers and garlic in the same skillet,then make the curry sauce as normal. Pour the sauce over the meatballs in the slow cooker and cook on low for 3 to 4 hours.
Storage
Make ahead:The baked turkey meatballs are perfect for freezing and combining with the sauce later on. Once cooled,flash-freeze the meatballs on a baking sheet,then transfer them to a freezer-safe bag and freeze for up to 3 months. When you’re ready to eat,simmer the frozen meatballs in the sauce until heated through.
Refrigerator:Transfer the leftover turkey meatballs and curry sauce to an airtight container and refrigerate for up to 4 days.
Reheating:Reheat the dish on the stovetop over low heat or in the microwave,adding a splash of coconut milk or broth to loosen up the sauce if needed.
More comforting curry recipes
If you made this recipe,be sure to leave a comment and star rating below. Thanks!
Coconut Curry Meatballs
You’ll love this easy recipe for Coconut Curry Meatballs! Featuring well-seasoned turkey meatballs simmered in an aromatic and creamy Thai red curry sauce,it’s the ultimate comforting weeknight dinner.
Servings:meatballs
Instructions
Preheat the oven to 400° F and line a large baking sheet with parchment paper.
Add all of the meatball ingredients to a large bowl,then gently combine with your hands,being careful not to over-mix. Gently roll the mixture into 18 meatballs,placing them directly onto the baking sheet. Bake the meatballs for 12 minutes.
While the meatballs are in the oven,make the sauce.
Melt the butter in a large skillet over medium heat,then add the bell pepper and sauté for 3-4 minutes. Add the garlic and sauté for 1 minute. Then,add the curry paste and all of the spices and stir for 1 minute.
Pour in the coconut milk and tomato sauce and bring the sauce to a simmer. Simmer over medium-low heat for about 5 minutes,then add the meatballs to the sauce and simmer for 1 minute. Sprinkle with cilantro and enjoy!
Remove from the heat,then sprinkle cilantro overtop.
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving:1g| Calories:95kcal| Carbohydrates:3g| Protein:7g| Fat:6g| Saturated Fat:5g| Polyunsaturated Fat:0.3g| Monounsaturated Fat:1g| Trans Fat:0.03g| Cholesterol:25mg| Sodium:227mg| Potassium:197mg| Fiber:1g| Sugar:1g| Vitamin A:589IU| Vitamin C:10mg| Calcium:17mg| Iron:1mg
