Turkey Meatballs in Curry Sauce
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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Servings: 4
Calories: 586kcal
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
Calories: 586kcal | Carbohydrates: 20g | Protein: 60g | Fat: 31g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 166mg | Sodium: 792mg | Potassium: 1101mg | Fiber: 3g | Sugar: 4g | Vitamin A: 3724IU | Vitamin C: 47mg | Calcium: 111mg | Iron: 7mg
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
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