Thai Turkey Meatballs with Red Coconut Curry Sauce

Get ready for some meatballs with a twist. Thai Turkey Meatballs in a Red Coconut Curry sauce…. YES! Get a little wild with this Thai twist on a classic.

Thai Turkey Meatballs

I’m on a bit of a Thai Red Curry kick lately and I can’t get enough. I also wanted to use my new spiralizer {thanks future in-laws} to make zucchini noodles… BAM this gem of a recipe! I have to say, nothing is more tantalizing than pouring tender meatballs into some red coconut curry sauce. You can find Thai Red Curry paste, coconut milk, and fish sauce in the Asian food aisle of your local grocery store.

baked turkey meatballs

simmering red coconut curry sauce

This recipe serves approximately 28 meatballs slightly smaller than a golf ball size. They would make a nice appetizer or party dish too.

spiralized zucchini noodles

thai turkey meatballs in red coconut curry sauce

Turkey Meatballs

1 lb ground turkey
1/3 cup breadcrumbs
3 scallions, finely chopped
1 tbsp fish sauce
1 tsp red curry paste
2 tbsp light coconut milk
1 tsp ground ginger
2 garlic cloves, minced
1/4 tsp red pepper flakes

Red Coconut Curry Sauce

2 cans (13.66oz each) light coconut milk {minus the 2 tbsp for meatballs}
3 tbsp tomato paste
1.5 tbsp Thai Red Curry paste
2 tbsp fish sauce
1/4 tsp red pepper flake
3 tbsp corn starch

Directions:

Preheat oven to 400º.

Mix all meatball ingredients. Roll into individual meatballs slightly smaller than the size of a golf ball. This will make approximately 28 meatballs. Place on foil lined baking sheet, lightly sprayed with non-stick cooking spray. Bake for 15 minutes.

Whisk sauce ingredients until combined. Heat in a large, deep sauce pan over medium-high heat until simmering. Whisk frequently as sauce thickens. Add cooked meatballs and simmer in sauce for 15 minutes.

Serve over a bed of couscous, zucchini noodles, and lime wedges.

Enjoy! 😀

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