Prep Time: 15 mins | Cook Time: 30 mins | Refrigerate meatball mix: 15 mins | Total Time: 1 hr | Servings: 6
Meatballs just got a fun, delicious Thai twist! Thanks to ginger, garlic, and red curry paste. Then, these light and fluffy meatballs are tossed and covered in a delightful Thai coconut milk sauce.
Ingredients
Thai Meatballs:
3 cloves, pressed garlic
1 lb. ground chicken or turkey
1 egg
½ c. minced green onion
1 tbsp soy sauce or fish sauce
1 c. Panko
1 tbsp red curry paste
1 ½ tbsp grated ginger or ginger paste
1 tsp freshly ground black pepper
1 tsp kosher salt
Coconut Curry Sauce:
½ red bell pepper, sliced
½ yellow onion, sliced
1 tbsp fish sauce or soy sauce
1 tbsp red curry paste
1 13.5-oz. cans of unsweetened coconut milk
1 tbsp canola oil
2 tbsp brown sugar
chopped cilantro, for garnish
1 tbsp ginger
How to make Thai Turkey Meatballs In Coconut Curry Sauce
Baked Turkey Meatballs:
Step 1: Prepare the oven. Preheat it to 400 degrees F. Using cooking spray, grease a baking sheet, and set aside.
Step 2: Place the ground turkey or chicken in a large bowl. Mix the turkey/chicken with egg, panko breadcrumbs, green onion, garlic, fish sauce, ginger, red curry paste, and salt and pepper. Using a whisk, break the egg yolk and gently fold everything together. Using your damp hands, knead and mix the ingredients until blended. Tent and place in the fridge for at least 15 minutes or up to overnight.
Step 3: Into 1-inch balls, form the meatballs using a small scoop. On a cutting board, place the meatballs. Between your palms, lightly shape the meatballs and put them on the baking sheet, evenly spacing them out.
Step 4: Place in the preheated oven and bake for about 5 to 10 minutes.
Step 5: Take the meatballs out of the oven and add them to the coconut curry sauce.
Curry Coconut Sauce:
Step 6: Heat the oil in a large skillet over medium-high heat. Once hot, add the onions and red bell pepper. Cook for about 3 to 4 minutes, stirring occasionally. Then, add the ginger along with the red curry paste. Stir and continue to cook for 2 to 3 minutes more, stirring often, until the veggies have softened and the mixture is aromatic.
Step 7: Pour in the coconut milk. Add the brown sugar along with the fish sauce or sou sauce. Stir well and continue to cook for additional 5 minutes before adding the meatballs. Cook for 5 minutes more, stirring often. If needed, season with salt and more fish sauce or soy sauce.
Step 8: Before serving, sprinkle with some chopped cilantro leaves. Enjoy the meatballs over noodles or rice.
Nutrition Facts:
Calories: 351 kcal | Carbohydrates: 19g | Protein: 23g | Fat: 22g | Saturated Fat: 16g | Cholesterol: 69mg | Sodium: 995mg | Potassium: 521mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1240IU | Vitamin C: 18mg | Calcium: 57mg | Iron: 3mg
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