Say hello to one of the most popular recipes on Well Seasoned, and for good reason: Thai turkey meatballs!
Easy to prep, packed full of flavor, and crazy delicious with the homemade coconut curry sauce. It’s weeknight dinner perfection!
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Brook said, “These are on permanent repeat at our house – eating them at least every other week. So easy and perfect every single time.”
Be sure to check out more of my 30-minute meal ideas, including some of my favorite dinner meatballs recipes, like juicy Greek turkey meatballs, five-spice flavored ground pork meatballs or these tender ground chicken meatballs.
How To Make Turkey Meatballs
Main flavor profile here is Thai. Super pumped about that. Combine the following in a large bowl: ground (dark meat) turkey, ginger marinade, an egg, ginger paste, kosher salt, breadcrumbs, and scallions.
- Ground (dark meat) turkey – Any ground meat will work, but ground turkey or ground chicken will offer a subtle flavor that doesn’t overpower the marinade, red curry sauce, or other ingredients
- Ginger marinade – I love this ginger sesame marinade for getting lots of flavor in a short amount of time! Super clean ingredients too.
- 1 egg – To bind the thai meatballs together
- Ginger paste – For a slight bit of heat, and a flavor that is zesty, sweet, and warm
- Kosher salt – To season the entire dish
- Breadcrumbs – For meatballs, I always recommend traditional dried or homemade breadcrumbs, not panko. The texture of panko is too coarse!
- Scallions – Adds a subtle onion flavor without changing the texture of the Thai curry meatballs much
I recommend combining all the wet ingredients in the bottom of the bowl first, which helps ensure you never overmix or over work the ground meat in meatballs. Next, add in the dry ingredients and blend until just combined.
Note: you can substitute ground turkey with ground chicken, beef, pork, or veal. Just don’t use lean chicken or turkey meat or the meatballs are more likely to dry out.
Pro Tip: Form Meatballs With a Cookie Scoop!
No, we’re not making cookies, but yes we still use a cookie scoop to create uniform sized meatballs. I do this with all meatballs, whether baked, pan-fried, or broiled.
Scoop the meat out onto a rimmed baking sheet, then use your hands to gently roll into round balls. Easy! These meatballs are about 2″ round.
For another great Thai-inspired recipes featuring ground chicken, try making Pad Kra Pao, a spicy Thai basil stir-fry, next!
Cook Time For Thai Turkey Meatballs
I love baking meatballs — it’s less messy and way easier than standing over the stove flipping them one by one. I even use this method for meatball sandwiches (if you haven’t tried my Banh Mi meatball subs yet, you’re missing out!).
Set your oven rack about 3 inches from the top and preheat the broiler to high. Turkey and chicken meatballs should be cooked to an internal temperature of 165°F. Broil for 6 minutes, flip, then broil for another 6 minutes until golden and fully cooked through.
Note: Ground beef, lamb, veal, and pork meatballs usually take a bit less time — about 10 minutes total, depending on their size (I typically make mine 1½ to 2 inches round).
Coconut Red Curry Sauce
Let’s talk coconut curry sauce. Don’t be intimidated! One can of coconut milk is combined with red curry paste (an absolute must in our fridge at all times!!), ginger paste, and turmeric. Add a squeeze of half a fresh lime if you’ve got one!
This homemade red curry sauce is vibrant and boldly flavored in the best way. But like, it doesn’t require 20 different ingredients, which we appreciate.
Finish the curry sauce with about 2 cups of baby spinach or whatever tender greens you’ve got on hand waiting to be used up. Let them wilt just a bit, then serve!
Light, Fresh Toppings
I like to keep the toppings for rice bowls simple. Lots of fresh herbs — cilantro, scallions, basil — fresh lime juice, and sesame seeds.
If you are craving something crunchy, a handful of chopped or crushed peanuts would be stellar. And yes, you can use brown rice or cauliflower rice. My kids prefer white rice, so I often have that ready to go.
I rarely serve anything alongside this, but occasionally I pair the meatballs with this Thai noodle salad with peanut sauce — so delicious!
Honestly, such an easy weeknight dinner! The turkey meatballs cook up in no time, the sauce takes actual minutes to throw together. Perfect, simple dinner recipe after a busy day.
Bonus? Each component can be made ahead of time! Meatballs can be frozen either before baking of after (I always keep baked meatballs in the freezer, such a lifesaver during weeks that are hectic!).
To defrost frozen meatballs: place on a microwave safe plate then heat for 30 seconds to 1 minute until warmed through.
Alternatively, you could allow meatballs to thaw overnight in a refrigerator, slice in half, then heat cut side down in a skillet with a tablespoon of olive oil. Flip after 1-2 minutes, cook 1 minute more. The meatballs get super crispy — the best ever!
This is the type of cozy, comforting meal our family longs for. Packed with flavor, simple to prep , and loved by all! This Thai turkey meatball recipe is the shake up your weeknight dinner routine has been longing for!
If you make our Thai Turkey Meatballs recipe with Coconut Curry, please let us know by leaving a rating and review below.
More meatball recipes to try!
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For more simple weeknight dinners, check out of the following recipes:
- 7-minute eggs marinated in soy sauce (shoyu tamago)
- Easy chicken milanese with fennel
- Crispy skin salmon with lemon parmesan sauce
- Easy stuffed portobello mushrooms with fontina
- Whole30 Asian stuffed peppers
Tell Us What You Think!
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30-Minute Thai Turkey Meatballs with Coconut Curry
Video
Equipment
Ingredients
For the Meatballs
- 1⅓ lb ground turkey
- 1 large egg
- 3 Tbsp ginger sesame marinade
- ½ tsp ginger paste or fresh grated ginger
- ¾ cup breadcrumbs
- 2 scallions (about 3 Tbsp), thinly sliced
- 1 tsp kosher salt
For the Sauce
- 1 (13.5 oz) can coconut milk, regular or lite
- 2 Tbsp red curry paste
- 1 tsp ginger paste or fresh grated ginger
- 1 tsp turmeric
- ⅓ cup water
- 3 oz baby spinach about half a bag
- ½ medium lime, juiced
Serving Suggestions
- Steamed white rice, fresh cilantro, scallions, basil, lime wedges, chopped peanuts, and Sriracha
Instructions
- Prepare the ground turkey. In a large bowl, whisk together egg, ginger marinade, and ginger paste. Add ground turkey, breadcrumbs, scallions, and kosher salt. Use hands to mix until just combined.
- Cook the meatballs. Use a cookie scoop to portion out meatballs into equal sizes. For 1⅓ lbs of turkey, I can get 15 meatballs approximately 2-inch round in size. Place meatballs about 2-inches apart on a rimmed baking sheet. Broil on high for 6 minutes, carefully turn each meatball over, then cook an additional 6 minutes more.
- Make the sauce. Meanwhile, add coconut milk to a large skillet or sauce pan, then bring to a slow boil over medium-high heat. Add red curry paste, ginger paste or fresh ginger, and turmeric, then whisk until dissolved. Pour in water, then simmer until meatballs are cooked. Just before serving, add baby spinach and squeeze half of a fresh lime into the sauce, then stir until spinach is wilted, about 1-2 minutes.
- Assemble. Serve meatballs and coconut curry sauce over steamed rice, then top with fresh cilantro, basil, and thinly sliced scallions. Optional: sprinkle with sesame seeds, crushed peanuts and/or sriracha. Serve with lime wedges on the side. Enjoy!
Notes
- Nutrition: Facts do not include rice.
- Breadcrumbs matter: Do not use panko. Use plain or seasoned breadcrumbs to keep the meatballs tender and smooth — panko creates a coarse texture.
- Freezing: Baked meatballs can be frozen. Cool completely, then store in a freezer-safe airtight container for up to 3 months.
- To reheat from frozen: Microwave for 30 seconds to 1 minute, until warmed through. Or: Thaw overnight in the fridge, slice in half, and sear cut-side down in a skillet with 1 Tbsp olive oil for 1–2 minutes. Flip and cook 1 minute more.
These are on permanent repeat at our house – eating them at least every other week. So easy and perfect every single time. I haven’t been able to find ginger sesame marinade so the Trader Joe’s sesame dressing works in a pinch.
This is amazing to hear!! They are a well loved staple for us too. That sesame dressing sounds perfect. Just want to add a little extra something to give them more flavor!! xo, Ari
What could I use to replace the turmeric ? Curry powder ? Cumin? What will match the original flavor the best?
Hi Chelsea — I know we connected on Instagram, but responding here to see how it went! Hope you loved the recipe! xo, Ari
These have become a staple for dinner in my home for my husband and I. I also always make them for my family and guests when they come to visit! Such a unique twist on meatballs and they impress every time! Thanks Ari!
Thanks, Lauren!! They’re such an easy weeknight recipe, and agree — perfect for simple entertaining!! xo, Ari
I LOVE this recipe! I just made it this week, and it is completely delicious!
Totally and completely delicious, AGREE!! xo, Ari
Made this for my boyfriend and it was phenomenal! We both had seconds. I added sautéed bok choy as a side and it was perfect. I would have broiled the meatballs just a minute less, but other than that it was absolutely divine. Looking forward to making more of your recipes Ari!
Love!! So glad it was a hit (and sautéed bok choy sounds like a fabulous addition)! xo, Ari
Love! Made these for the first time the other night for a group of my friends and they were perfect! The recipe is approachable and affordable, while still being SO delicious. Well Seasoned Studio is my go to for finding new recipes that I know will be amazing!
Agree, love that the sauce is made with so many affordable pantry-staples! Thank you for the kind words, means so much! xo, Ari
I really liked the sauce with the rice but the meatballs were just ok. I think I might like shrimp or chicken instead of turkey meatballs.
Think it would taste pretty similar if made with ground chicken, but if you prefer chicken thighs or breasts cut into small pieces, that could work great. Shrimp is a delicious addition, too!
The mix of flavors in this dish are incredible! I’ve never used dark ground turkey for meatballs but I followed your suggestion and they were perfect. Between the flavor of the meatballs and the sauce, this was exactly what I needed when feeling a bit under the weather. My fiance and I both went back for seconds! Will make again!
YES! The dark ground turkey meat definitely has more flavor and stays more moist than white meat. Such a great pick-me-up meal! xo, Ari
Made this for the 3th time and once again it’s a hit. I completely forgot how easy and fast it is to make. There are so many recipes which say they take like 15 mins and they take me 2 hours. I was prepared on being in the kitchen for 2 hours and only an hour later we already almost finished eating.
Even though it’s so foolproof, easy and fast, I still feel like it’s fancy which is why I make it as holiday food or for guests. 😁
So quick, so flavorful, and always impressive!! Agree, this is a go-to when we have guests over too. Thank you for the review!! xo, Ari
This is the first recipe I tried from your website. OMG these meatballs are my new favorite recipe! Made them earlier in the week and was amazed by how yummy they were! They were just as good heated up the next day for lunch with a little avocado and siracha on top! I will definitely be making extra next time so I can freeze some. Thank you for the recipe!
Mallory, I am SO happy this was the first recipe you tried!! It is the most popular recipe on the site, and for good reason. Takes minutes to make, tastes amazing, and YES, you can totally double it and freeze meatballs for later. We also eat them without the coconut curry sauce occasionally and instead just drizzle with sriracha. Heaven!! xo, Ari
I’ve made this recipe many times, it’s in the regular rotation. It’s so simple to make sometimes I have to double check to make sure I haven’t missed anything! It really comes out great every-time. I actually doubled the recipe when I made it yesterday so I’d have enough to eat for the week and freeze! Thanks Ari for your great recipes and the reminder you put on IG that reviews are important 🙂
Michele, thank you so much!!! We make this at least once a month and I always double it to freeze leftovers too. Appreciate you and the feedback so much! xo, Ari
Such a good meal prep recipe – paired with quinoa. This website never misses!
Oh, you are a gem. Thanks, Sophie! xo, Ari
Where is the recipe for the Sesame ginger marinade?
Hi Lee! It’s just a store-bought marinade. You can use literally any Asian marinade you like, whether it’s a similar sesame ginger flavor, a spicy Asian marinade, anything. Hope this helps! We like to try different brands, but we make these meatballs so often that we always use them up. xo, Ari
Made this dish as given….perfection! Delicious but next time I will double the sauce! Thank you for creating such excellent dishes!
Thanks, Shirley! I agree — doubling the sauce is the way to go! So glad you enjoyed! xo, Ari
Hi , can you please tell me where is the recipe for sesame ginger marinade? I know it me but I don’t see it . Thanks a bunch! Can’t wait to make this !
Maria
Hi Maria! I honestly just keep a bottle of store-bought sesame ginger marinade in my pantry at all times for this recipe. You can replace ‘sesame ginger marinade’ with literally any Asian flavored marinade (found in the ethnic aisle) — that could be a sweet chili sauce, a teriyaki sauce, a ginger lime sauce, a spicy marinade — it honestly all works! I’ve tried many. Hope this helps! xo, Ari
Made this tonight and it was fantastic! Had to swap yellow curry for the red because we prefer less heat and it was still EXCELLENT. Used Primal Kitchen Sesame Ginger Marinade👍👍
Thank you for sharing this recipe.
Wonderful dish and easy to make . The meatballs had a great flavor to them. I doubled the amount of milk and curry . Just because I love the sauce.
One of my personal favorites! Agree, doubling the sauce is the pro move. xo, Ari
This recipe looks wonderful, thank you! I wondered what ginger marinade you used as you write: “Ginger marinade – I love this ginger sesame marinade for getting lots of flavor in a short amount of time! Super clean ingredients too.” Yet you do not provide a marinade. I notice you reference so other recipes when another commented on this, but you do have a ginger marinade recipe you use for a hamachi dish. Should I use that recipe? Thanks so much!
Such a delicious recipe! I made my own ginger sesame marinade. Everyone love it! Thank you for sharing
Thank you, Feda! Looks incredible (also I love your wine glasses!!). xo, Ari
Meatballs were amazing.. moist and flavorful. The curry sauce was incredibly bland. Followed recipe to a “t”. Everyone loved the meatballs but sadly threw away the sauce. Will keep recipe to use again for the meatballs and work on how to improve, for me, the sauce.
Hi Suzanne. Thanks for this feedback, but I’m actually shocked! This is one of those staple back-pocket recipes that I’ve made for almost a decade and the last word I’d use to describe a coconut curry sauce is bland. Quick troubleshooting: was the curry paste you used fresh? Expired? Two tablespoons is a not small amount, so at the very least, your sauce should’ve tasted like curry paste. And then similarly with the ginger and lime juice — did you use fresh? Bottled or jarred? Did you use fresh herbs, as recommended (eg, basil, cilantro, etc.)? These all have strong, distinct flavors, so again, a little baffled by this comment. Glad you enjoyed the meatballs, though. Kindly, Ari
Yes, everything was fresh. I had a brand new jar of curry paste and fresh ginger. Who knows? Glad so many people like the recipe and as I said, the meatballs were great!
Thanks for following up!
Loved this recipe. I am always looking for good curry recipes of any kind. This one was so simple and had such nice flavor. I used three tablespoons as I love the red curry paste flavor. Made my color a little darker
The meatballs were so simple and tasted great. Very moist. First time I’ve ever attempted my own. Thanks for sharing your recipe Ari
Liz
How absolutely gorgeous does this look?! I’m actually making this dish during the week and am even more excited now. Been too long. Thanks for sharing, Liz! -Ari
Planning on making this tomorrow night but don’t see an active link to the ginger sesame marinade you are referring to?
Hi Beth! You can use any store-bought ginger (or Asian-inspired) marinade. For the longest time I only used things with ginger in them, but over the years I’ve completely switched this to use soy sauce, ginger paste, and a splash of sesame oil. It’s an incredibly flexible and forgiving recipe. Be sure to let me know what you think after!