These delicious Turkey Meatballs in Curry Sauce are baked until juicy, then tossed in a creamy, fragrant coconut curry sauce with garlic, ginger and lemongrass. It's a cozy, better-than-takeout dinner you can have on the table in under an hour.
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If you've ever thought turkey meatballs sound a bit dry or boring, I get it. I've had my fair share of bland ones, too, which is precisely why this recipe exists.
Baking the meatballs keeps things easy and mess-free, but the real trick is finishing them in a mouthwatering, creamy red curry sauce, so they turn out juicy, flavorful and incredibly tasty.
The sauce itself is a simple Thai-inspired coconut curry made with garlic, ginger and lemongrass. It's rich but fresh, and frankly, the kind of thing that makes me want to keep scooping up more with rice or flatbread.
Why you'll love these turkey meatballs in curry sauce
- Hearty enough for a cozy dinner, but still light enough that you don't feel weighed down.
- The meatballs are baked, not fried, which means less mess in the kitchen but still plenty of flavor.
- It feels like a real treat but is still weeknight-friendly, with the meatballs baking while the sauce comes together on the stove.
What you'll need
Ground turkey - Lean turkey works well here because the meatballs stay juicy thanks to the egg and breadcrumbs.
Breadcrumbs - These help bind and keep the meatballs tender.
Green onions - I mix some into the meatballs and also sauté some for the sauce.
Garlic and ginger - Used in both the meatballs and sauce. I'm pretty generous with both and always use fresh.
Tamari - Just a splash to season the meatballs without making them salty. Soy sauce also works.
Ground cumin - Just enough to add a bit of warmth.
Coconut oil - I use a bit to sauté the aromatics and curry paste. Any neutral oil will work.
Red bell pepper - Adds sweetness and color to the sauce.
Lemongrass - Fresh lemongrass adds a bright, citrusy lift to the sauce.
Red Thai curry paste - Store-bought is perfectly fine and saves time. Use more or less depending on your spice preference.
Coconut milk - Full-fat coconut milk is perfect for a rich, super creamy sauce. Light coconut milk will make it thinner, but still tasty.
Pro tip
Instead of baking, you can also air-fry the meatballs at 400°F for 5 minutes, then flip and cook for an additional 5 minutes, until golden, before adding them to the sauce.
How to make turkey meatball curry
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Combine all the meatball ingredients in a large bowl, then roll into balls about 1 ½ inches wide. Arrange them on a parchment-lined tray.
Cook the meatballs in a 400°F/200°C oven for 18-20 minutes, until golden and cooked through.
While the meatballs bake, sauté the spring onions and bell pepper in coconut oil. Add the garlic, ginger and lemongrass, then stir in the curry paste. Pour in the coconut milk and simmer for 5 minutes until slightly thickened.
Add the baked meatballs to the sauce and coat well. Simmer for a couple of minutes, then top with fresh coriander and serve with rice or flatbread.
Substitutions and variations
- If you don't have lemongrass, add a little extra ginger and a squeeze of lime at the end.
- Use ground chicken instead of turkey if you like. Keep in mind that the meatballs may be slightly softer.
- You can use Panko instead of regular breadcrumbs. They make the meatballs a bit looser and lighter in texture.
Recipe tips and notes
- Taste your curry paste before adding, as some brands are much spicier than others. Start with a little less and add more once the coconut milk is in, so you can adjust the heat to your liking.
- Once the coconut milk is in, keep the sauce at a gentle simmer to avoid splitting.
- Let the meatballs simmer in the sauce for just a few minutes at the end so they soak up flavor without overcooking.
What to serve with Thai curry turkey meatballs
- Jasmine or basmati rice are just perfect for soaking up the coconut curry sauce. I also love it over this pilau rice!
- Serve the dish with garlic naan or roti, which are both great for scooping the meatballs and sauce.
- Or serve it with a simple cucumber salad. Toss thinly sliced cucumbers with rice vinegar, sesame oil and a pinch of sugar for something cool and crisp on the side.
Leftovers and storage
- Keep leftovers in an airtight container in the fridge for up to 3 days.
- Warm gently on the stove over medium-low heat, adding a splash of water or coconut milk if the sauce has thickened.
- This dish freezes well. Allow it to cool completely, then freeze meatballs and sauce together in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stove.
- You can also freeze the raw meatballs to make the curry turkey meatballs ahead. Place them on a lined tray in a single layer, then freeze until solid. Transfer them to a freezer bag. Bake straight from frozen at 400°F (200 °C), adding about 5 minutes to the cooking time.
More easy Asian-inspired recipes
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Turkey Meatballs in Curry Sauce
Ingredients
For the meatballs
- 2 pounds (900 g) lean ground turkey
- 1 large egg
- ½ cup (50 g) breadcrumbs
- 4 green onions, finely chopped
- 2 large garlic cloves, minced
- 1- inch piece of fresh ginger, grated
- 1 tablespoon tamari
- 1 teaspoon ground cumin
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ cup (4 g) fresh coriander, finely chopped
For the sauce
- 1 tablespoon coconut oil
- 4 spring onions, white and light green parts only, sliced
- 1 small red bell pepper, sliced
- 4 garlic cloves, finely chopped
- 1 tablespoon fresh ginger, finely chopped
- 1 lemongrass stalk, finely chopped
- 4 tablespoons red Thai curry paste
- 1 can (14 oz / 400 g) coconut milk
- Fresh coriander, to garnish
Instructions
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- In a large bowl combine the turkey, egg, breadcrumbs, green onions, garlic, ginger, tamari, cumin, salt, pepper and coriander. Mix with your hands until just combined. Roll into balls about 1 ½ inches wide and place on the prepared tray.2 pounds lean ground turkey1 large egg½ cup breadcrumbs4 green onions2 large garlic cloves1- inch piece of fresh ginger1 tablespoon tamari1 teaspoon ground cumin½ teaspoon salt¼ teaspoon ground black pepper¼ cup fresh coriander
- Bake for 18-20 minutes, until the meatballs are cooked through and lightly golden.
- While the meatballs bake, heat the coconut oil in a large skillet or wide saucepan over medium heat. Add the spring onions, bell pepper and sauté for 3-4 minutes until softened.1 tablespoon coconut oil4 spring onions1 small red bell pepper
- Stir in the garlic, ginger and lemongrass and cook for 1-2 minutes until fragrant.4 garlic cloves1 tablespoon fresh ginger1 lemongrass stalk
- Next add the red curry paste and cook for 1 minute, then pour in the coconut milk and stir until the paste is fully mixed through. Bring to a gentle simmer and let it cook for 5 minutes to thicken slightly.4 tablespoons red Thai curry paste1 can (14 oz / 400 g) coconut milk
- Add the baked meatballs to the pan and coat them in the sauce. Let everything heat through for 2-3 minutes.
- Sprinkle the fresh coriander over the meatballs and serve hot over rice or with your favorite flatbreads.Fresh coriander
Video
Notes
- Don't overwork the meatball mixture; only do it just until the ingredients come together so the meatballs remain tender.
- For the best texture, chill the meatball mixture in the fridge for 15 minutes before rolling.
- It's best to have your hands wet when rolling the meatballs to stop the mixture sticking and to shape them evenly.
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Brenda B says
Can't rate just yet, need to make it first But I just know it will be good your recipes are always great. Thanks for this a bit of a change coming from you - HUGS
Alice says
Thank you for your lovely words, Brenda! I hope you enjoy the meatballs when you do make them.