These Coconut Curry Thai Turkey Meatballs are full of rich flavor and are a perfect choice for a low-carb weeknight dinner. They feature ground turkey, coconut aminos, canned coconut milk, curry powder, and red curry paste. This meatball recipe can be made and ready to serve in just 30 minutes!
Don’t underestimate ground turkey! These Thai turkey meatballs are bursting with flavor and yield a delicious family meal.
The key to ensuring these meatballs are moist and filling is the homemade coconut curry sauce that comes together in minutes on the stovetop.
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💛 Why you’ll love this recipe
- Requires just 30 minutes to prepare.
- Bursting with Thai-inspired flavors.
- Protein-packed, low-carb, and dairy-free.
- Nutrient-dense.
➡️ Ingredients
Turkey Meatballs:
- Ground turkey
- Egg
- Coconut flour
- Garlic cloves
- Fresh parsley or fresh basil
- Green onions
- Coconut aminos
- Curry powder
- Salt
- Pepper
- Red pepper flakes
Coconut Curry Sauce:
- Coconut oil or olive oil
- White onion
- Garlic clove
- Fresh ginger
- Full-fat coconut milk
- Chicken broth
- Red curry paste
- Coconut aminos
- Fish sauce
- Golden monk fruit sweetener
⏲ How to make these Thai turkey meatballs
This is an overview of the recipe’s instructions. The full instructions can be found in the recipe card at the bottom of this post.
- Preheat: Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
- Prepare Meatballs: Mix together all of the meatball ingredients until fully incorporated then roll that mixture into 18 equal-sized balls and place on your prepared baking sheet.
- Bake: Bake the meatballs until the internal temperature has reached 165 degrees, which should take about 15-20 minutes.
- Coconut Curry Sauce: While the meatballs bake, sauté the chopped onion in a hot oiled pan until soft, before adding garlic and ginger and cooking for an additional 30 seconds. Then add the remaining sauce ingredients and stir to combine. Reduce the stovetop heat to low and simmer the sauce until thickened.
- Add The Meatballs To The Sauce: Once the meatballs have finished baking, transfer them from the baking sheet to the prepared sauce and coat them in the sauce before serving.
- Garnish And Serve: Garnish with chopped fresh basil, fresh cilantro, and/or fresh parsley.
🍴 Net carbs
There are 4.9 grams of net carbs per serving and one serving is 3 meatballs. This recipe yields 18 meatballs for a total of 6 servings.
Net carbs are calculated by taking total carbs, subtracting fiber, and subtracting sugar alcohols.
For additional information on the nutrition per serving, including fat, protein, and fiber content, see the nutrition label below the recipe card at the bottom of this post.
👉 Ingredient substitution suggestions
- Ground Turkey: Ground beef, ground chicken, or ground pork can be substituted in for ground turkey at a 1:1 ratio. Note that this substitution will change the final nutrition information of the recipe.
- Egg: To make this an egg-free recipe, omit the egg and, instead, make a flax egg. To make a flax egg, simply combine 1 tbsp ground flax seeds with 2 tbsp + 2 tsp water. Stir together and allow to sit for 5 minutes. Note that I have not tested this substitution, but this replacement typically works and I wanted to offer it as an option.
- Chicken Broth: Beef broth or vegetable broth will work great here.
- Red Curry Paste: Green curry paste works here. Sub in at a 1:1 ratio.
- Coconut Aminos: Liquid aminos or gluten-free soy sauce can be substituted at a 1:1 ratio; note, though, that both of these products contain soy, which will render the recipe as no longer being paleo-friendly.
- Fish Sauce: Additional coconut aminos can be substituted in for fish sauce. Alternatively, liquid aminos or gluten-free soy sauce can be used, but note, as mentioned above, both of these contain soy.
- Golden Monk Fruit Sweetener: Classic Monk Fruit Sweetener, Swerve, or erythritol can be substituted in for Golden Monk Fruit Sweetener at a 1:1 ratio. Or, you can altogether omit this ingredient.
Keep in mind that any changes you make to this recipe may modify the carb content.
✨ Variations
- Use a mixture of ground beef and ground turkey to make the meatballs.
- Use green curry paste instead of red.
- Add a squeeze of lime juice atop your final dish just before serving.
〰️ What to serve with the meatballs
- Serve the meatballs atop cooked cauliflower rice or zucchini noodles.
- Serve alongside roasted radishes, lemony spinach, fried pineapple, or courgette chutney.
💬 FAQs
Why are my low-carb turkey meatballs falling apart?
This is typically because you didn’t use enough of the binder. Since this is a low-carb recipe, we don’t use bread, white flour, or breadcrumbs as a binder but, instead, use coconut flour. Make sure you follow the recipe exactly and use the correct amount of coconut flour and the meatballs will then remain intact.
Can I skip the eggs in meatballs?
Yes, but to ensure the meatballs are formed properly, you’ll need to replace the egg. To make meatballs without egg, make a flax egg by combining 1 tbsp ground flax seeds with 2 tbsp + 2 tsp water. Stir together and allow to sit for 5 minutes. Note that this substitution will change the final nutrition information of the recipe.
How should I store these meatballs after preparing them?
Leftover meatballs can be stored in an airtight container in the refrigerator. Eat within 3-4 days.
Can you freeze Thai turkey meatballs?
Yes, store the meatballs in an airtight container in the freezer and eat within 3 months. When you’re ready to eat, thaw the meatballs in the refrigerator before reheating on the stovetop over medium heat until warmed throughout or in the oven at 400 degrees for 10 minutes. Eat the re-heated meatballs within 3-4 days.
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Coconut Curry Thai Turkey Meatballs
Ingredients
Turkey Meatballs:
- 1 lb ground turkey
- 1 egg
- 3 Tablespoons 21g coconut flour
- 2 garlic cloves, minced
- 2 Tablespoons fresh parsley or fresh basil, chopped
- 2 green onions, ~10g, chopped
- 1 Tablespoon coconut aminos
- 1 teaspoon curry powder
- ¾ teaspoon salt
- ¾ teaspoon pepper
- ¼ teaspoon red pepper flakes
Coconut Curry Sauce:
- 1 Tablespoon 15 mL coconut oil or olive oil
- ½ small white onion, ~40g, finely chopped
- 1 garlic clove, minced
- 1 Tablespoon ~10g grated fresh ginger
- 1 can, 400 mL full-fat coconut milk
- ¼ cup 60 mL chicken broth
- 3 Tablespoons 45g red curry paste
- 1 Tablespoon 15 mL coconut aminos
- 1 Tablespoon 15 mL toasted sesame oil
- 2 teaspoons 12g fish sauce
- 2 teaspoons 8g golden monk fruit sweetener (optional)
Optional Garnishes:
- 1-2 Tablespoon, s fresh basil, roughly chopped
- 1-2 Tablespoon, s fresh cilantro, roughly chopped
- 1-2 Tablespoon, s fresh parsley, roughly chopped
Instructions
- Preheat oven to 400 degrees. Line baking sheet with parchment paper.
- Turkey Meatballs: In a mixing bowl, using an electric mixer, mix together all meatball ingredients until fully incorporated. Roll meatball mixture into 18 equal-sized balls and place on prepared baking sheet.
- Bake meatballs until internal temperature has reached 165 degrees, about 15-20 minutes.
- Coconut Curry Sauce: Meanwhile, in a large pan over medium heat, heat oil until hot. Sauté onion until soft, about 2 minutes, before adding garlic and ginger and cooking for an additional 30 seconds. To pan, add remaining sauce ingredients and stir to combine. Reduce heat to low and simmer sauce until thickened, about 10-12 minutes.
- Final Steps: Once finished baking, transfer cooked meatballs from baking sheet to prepared sauce. Coat meatballs in sauce before serving. Garnish with chopped fresh basil, fresh cilantro, and/or fresh parsley.
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