30-Minute Thai Turkey Meatballs with Coconut Curry
Homemade Thai Turkey Meatballs are flavored with ginger and fresh scallions, then broiled and paired with a quick coconut curry sauce. Top with lots of fresh herbs and serve over white rice for a simple weeknight dinner!
Servings: 5 servings
Calories: 231kcal
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.
Nutrition
Serving: 3meatballs | Calories: 231kcal | Carbohydrates: 14g | Protein: 32g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 99mg | Sodium: 663mg | Potassium: 424mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1071IU | Vitamin C: 3mg | Calcium: 52mg | Iron: 2mg
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