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. u003cemu003eNote that this substitution will change the final nutrition information of the recipe.u003c/emu003e

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.

Coconut Curry Thai Turkey Meatballs

Name: Coconut Curry Thai Turkey Meatballs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Thai
Ingredients: 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; 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); 1-2 Tablespoon(s) fresh basil, roughly chopped; 1-2 Tablespoon(s) fresh cilantro, roughly chopped; 1-2 Tablespoon(s) fresh parsley, roughly chopped

Description

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!

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
3/4 teaspoon salt
3/4 teaspoon pepper
1/4 teaspoon red pepper flakes

Coconut Curry Sauce:

1 Tablespoon (15 mL) coconut oil or olive oil
1/2 small white onion (~40g), finely chopped
1 garlic clove, minced
1 Tablespoon (~10g) grated fresh ginger
1 can (400 mL) full-fat coconut milk
1/4 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

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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.

Recipe Notes:

Serving Options: Serve meatballs on their own or atop cooked riced cauliflower or sautéed zucchini noodles.

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.

Refrigerator Storage: Leftover meatballs can be stored in an airtight container in the refrigerator. Eat within 3-4 days.

Freezer Storage: Store the meatballs in an airtight container and place in the freezer and eat within 3 months. When ready to eat, thaw the meatballs in the refrigerator before reheating in the oven at 400 degrees for 10 minutes. Be sure to then eat the cooked meatballs within 3-4 days of thawing and reheating.

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