Healthy Thai Turkey Meatballs in Coconut Curry
Healthy Thai Turkey Meatballs in Coconut Curry made with all gluten-free, dairy-free and paleo ingredients. This recipe is packed with flavor and can be served over your favorite rice, noodles, zucchini noodles, anything you want!
Ingredients
- 1lb organic ground turkey (or sub ground chicken)
- 1 egg
- 1 cup gluten-free or grain-free cracker crumbs (crackers broken into breadcrumb-like pieces)
- 2 cloves garlic, minced
- 1 teaspoon ground ginger
- 1.5 tablespoon coconut aminos
- 1 tablespoon red curry paste
- Sea salt and black pepper to taste
- 2 tablespoons avocado or olive oil
- 1 red bell pepper, sliced
- 1 small onion, diced
- 2 tablespoon red curry paste
- 1 – 13.5 ounce can full-fat coconut milk
- 1 tablespoon coconut aminos
- Cilantro for garnish
Directions
- 1
In a large bowl, combine the ground turkey, egg, cracker crumbs, garlic, ginger, coconut aminos, red curry paste and salt and pepper and mix well with a spatula or large fork until the ingredients are fully combined (make sure egg yolk is fully mixed in)
- 2
Add the bowl to fridge to chill for about 15-30 minutes
- 3
Preheat oven to 400 degrees and line a baking sheet with parchment paper
- 4
Roll turkey mixture into about 1-inch balls and add to parchment paper
- 5
Add to oven to bake for 18 minutes (or until the meatballs are cooked and not pink when you cut them open!)
- 6
While the meatballs bake, make the coconut curry
- 7
In a large skillet, warm oil, pepper and onions over medium heat and cook for about 5-7 minutes or until golden
- 8
Add in red curry paste, milk, and coconut aminos and mix well over medium low heat
- 9
Allow the coconut curry to simmer for a bit while meatballs cook then add cooked meatballs to the coconut curry (I like to let them simmer together for about 30-60 minutes if I can so the flavors are really well combined!)
- 10
Garnish with cilantro and serve over your favorite rice, stir-fry noodles or zucchini noodles (anything!)