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Thai Turkey Meatballs are about to become a new dinnertime favorite! They’re made with Thai curry paste and simmered in a creamy coconut curry sauce with canned coconut milk, curry paste, shallots, bell peppers, scallions, tamari, and cilantro. Serve these Thai meatballs over steamed jasmine rice and top with spicy coconut and basil-tossed avocado. They’re some of my best meatballs, so YUMMMY!
Oh, I am excited about today’s recipe. Making these meatballs has been a month-long process, so I’ve been eager to share them. I have to start by saying that my family—everyone from my very picky mother to my brother, Creighton, who prefers intense flavors—adores them.
I’ve been serving these all month long and no one is complaining about our “meatball” nights. In fact, they’ve been requesting these over and over!
Originally, I had a different idea for this recipe. But after realizing that I was missing ingredients, I ended up with the simplest skillet meatball dish.
Thai red curry paste is a key element in so many recipes. It’s a simple ingredient that packs in so much flavor. It’s certainly become a staple. I always have some in the fridge, with backups on my pantry shelf!
Jumping into the details
Step 1: mix the meatballs
I used ground turkey for these meatballs, but you can use ground chicken, pork, or beef. They’re all very similar.
Then, for texture and to help bind the meat together, I add panko breadcrumbs and an egg. For flavor, I use Thai red curry paste, ground ginger, and garlic powder, then season lightly with salt and black pepper.
Step 2: Start searing the meatballs
Now, working in a skillet, melt the butter around the meatballs and let them get crispy. At this point, the meatballs do not need to be cooked throughout. They will finish cooking in the curry sauce.
Step 3: the curry sauce
With the meatballs in the skillet, add some butter. I really love to use butter for the flavor, you have to trust me. It’s delicious.
Then, additional Thai red curry paste, bell peppers (orange, yellow or red), shallots, and scallions. Let the curry paste and peppers cook around the meatballs for a minute or two. This will give you the best flavor. When you smell the curry paste in the air, add the coconut milk. Mix in some tamari (or use soy sauce) and allow the meatballs to simmer in the sauce until it thickens a bit. Then mix in fresh cilantro.
Step 4: the spicy coconut-tossed avocado
You all know I love to add salsa or a simple topping to most dishes, and I’m obsessed with coconutty avocados.
It is kind of like an avocado salsa. Chunks of avocado, jalapeño, toasted, unsweetened coconut flakes, fresh basil, lime zest and juice.
Step 5: let’s eat
I always serve saucy curries over steamed jasmine rice. The curry sauce soaks into the rice, which is super yummy.
Spoon the sauce and meatballs over the rice, then top with the avocado. The green on top really makes these meatballs look pretty too, and you know I’m all about that!
Here’s a tip for you: If you like, you can freeze the meatballs and sauce together. Just thaw overnight in the fridge, then warm on the stove until heated through. You’ll now have a yummy 10-minute dinner. Save this Thai Turkey Meatballs recipe for back-to-school/back-to-work dinners in August!
It will be here before we know it!
Looking for other easy weeknight dinners? Here are some favorites.
Creamy White Bean Noodle Soup with Rosemary Bacon.
Mustard Herb Chicken and Creamy Orzo
Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch
Slow Cooker Saucy Sunday Bolognese Pasta
Slow Cooker Herbed Chicken and Rice Pilaf
Crockpot Spaghetti Squash Lasagna Bolognese
Lastly, if you make these Thai Turkey Meatballs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Thai Turkey Meatballs
Servings: 4
Calories Per Serving: 489 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Add the turkey, panko, egg, 1 tablespoon of curry paste, ground ginger, garlic powder, salt, and pepper to a bowl. Mix until just combined. Roll the meat into 15 to 20 meatballs. 2. In a large skillet set over medium heat, add 2 tablespoons butter and the meatballs. Let the butter melt, then cook for 5 minutes, turning them 2-3 times, until crisp.3. Add 1 tablespoon butter, 2 tablespoons curry paste, and the bell peppers, shallots, and green onions. Cook until they’re fragrant and the peppers have softened, 2 minutes. Stir in the coconut milk and tamari. Cook, stirring occasionally, until the sauce thickens slightly and the meatballs are cooked throughout. Remove from the heat and stir in a handful of cilantro.4. In a small bowl, combine the avocado, jalapeño, coconut, basil, lime zest, and lime juice. Season with salt. 5. Serve the meatballs and sauce over bowls of rice topped with herby/spicy avocado.
