Thai Turkey Meatballs with Coconut Curry
Homemade Thai turkey meatballs are flavored with ginger and fresh scallions, then 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
For the Thai turkey meatballs
- 1 ⅓ lb ground turkey dark meat
- 1 large egg
- 3 Tbsp ginger sesame marinade
- ½ tsp ginger paste or fresh grated ginger
- ¾ cup plain breadcrumbs
- 2 scallions (about 3 Tbsp) thinly sliced
- 1 tsp kosher salt
To make coconut curry
- 1 (13.5 oz) can lite coconut milk
- 2 Tbsp red curry paste
- 1 tsp ginger paste or fresh grated ginger
- 1 tsp turmeric
- ⅓ cup water
- 2 ½ oz baby spinach about half a bag
- ½ lime juiced
- white rice cooked
- scallions thinly sliced
- fresh basil
- lime wedges
- crushed peanuts optional
- sriracha optional
To make meatballs
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.
Use a cookie scoop to portion out meatballs into equal sizes. For 1 ⅓ lbs of turkey, I can get 15 meatballs approximately 2" round in size. Place meatballs about 2" apart on a rimmed baking sheet. Broil on high for 6 minutes, carefully turn each meatball over, then cook an additional 6 minutes more.
For coconut curry
Meatnwhile, 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 wilter, about 1-2 minutes.
Serve meatballs and coconut curry sauce over white rice (or other rice), then top with fresh cilantro, basil, and/or thinly sliced scallions. I like to use them all! Optional: sprinkle with sesame seeds, crushed peanuts and/or sriracha. Serve with lime wedges on the side.
Nutrition facts do not include rice.
Meatballs can be frozen after baking. Allow to cool completely, then place in a freezer safe airtight container. To defrost: 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.
Feel free to substitute ground chicken, beef, pork, or veal for ground turkey. Just don't use extra lean meat! The meatballs will dry out.
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