Curry Turkey Meatballs
These Curry Turkey Meatballs are flavorful, with a spicy coconut cream sauce. It's a great weeknight dinner idea when you don't have a lot of time and want something tasty on the table!
Servings: 36 meatballs
Calories: 71kcal
Equipment
- Chef's Knife
- Mixing Bowl with lid
- Mixing Spoon
- Mini Cookie Scoop optional, or just use a spoon
- Sheet Pan
- Parchment Paper
- Large Skillet with lid
- Wooden Spoon
Ingredients
Curry Turkey Meatballs
- 2 pounds ground turkey
- 2 teaspoons red curry paste
- ¼ cup yellow onion (finely minced)
- 2 teaspoons minced garlic
- 2 teaspoons chopped basil
- 2 teaspoons salt
- ¼ cup extra-virgin olive oil
- 1 cup panko bread crumbs
Curry Coconut Sauce
- 3 tablespoons yellow onion (finely minced)
- 1 teaspoon minced garlic
- 1 teaspoon red curry paste
- 1 can full-fat coconut milk (13.5 fluid ounces)
- 1 teaspoon chicken bouillon
- ½ teaspoon sesame oil
- 1 tablespoon rice vinegar
Instructions
- Add all meatball ingredients to a large bowl. Stir with a spoon until completely combined.
- Cover the bowl with a lid and chill in the refrigerator for at least 20 minutes.This helps the meatballs retain their shape.
- Using a mini ice cream scoop or a small spoon, scoop out portions of the ground turkey mixture.
- Roll each scoop into meatballs. 30-gram scoops make 36 meatballs.
- Spray non-stick spray onto a large skillet. Add in the meatballs and sear the outsides, for about 8 - 10 minutes. Remove, and set aside.The meatballs won't be cooked all the way through, but they'll finish cooking in the sauce later.
- Add more minced onions to the same skillet. Sauté until they soften, about 5 minutes.
- Add in the minced garlic and red curry paste. Remove the pan from heat at this step; the curry paste usually begins to splatter.
- Break up the curry paste with a spoon, then immediately pour in the can of coconut milk. Return your pan to heat and stir until ingredients are fully incorporated.
- Season with bouillon powder, sesame oil, and rice vinegar.
- Add the meatballs back to the sauce. Cut the heat on low, cover the skillet, and simmer for about 12-15 more minutes until meatballs are completely cooked through. Serve over rice and veggies. Enjoy!
Notes
Freezing Instructions:
You can make a large batch of these meatballs and freeze for later!
Portion out the raw meat mixture into balls and add them to a parchment-lined pan. Place the tray in the freezer, and freeze for 1 - 2 hours until the raw meatballs are solid.
Then, add them to a freezer bag or freezer safe container. Nutrition
Calories: 71kcal | Carbohydrates: 2g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 14mg | Sodium: 156mg | Potassium: 106mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 72IU | Vitamin C: 0.4mg | Calcium: 9mg | Iron: 1mg