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Paleo Thai Coconut Curry Meatballs

  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: American


These Paleo Thai Coconut Curry Meatballs are paleo, low-carb, keto, gluten-free, grain-free, dairy-free, and refined-sugar-free.



1.5 lb ground turkey
1 large egg, whisked
1/2 cup carrot, shredded
2 tbsp fresh parsley, chopped
1/4 cup green onion, chopped
2 tbsp fresh ginger, grated
2 tbsp liquid aminos
3/4 tsp pink Himalayan salt
3/4 tsp black pepper
1/4 tsp crushed red pepper
1 tsp curry powder
2/3 cup coconut flour


2 tbsp coconut oil
1 medium red bell pepper
3 tbsp red curry paste
1 13.5 oz. can full-fat coconut milk
1/4 cup liquid aminos
1 tbsp sesame oil
1 tbsp fish sauce
1/4 chicken broth
1 tbsp classic monk fruit sweetener
1 tbsp fresh ginger, grated


  1. Preheat oven to 400 degrees.
  2. In a medium bowl, combine all meatball ingredients. Roll meatball mixture into balls. Place meatballs on lined baking sheet and bake for 20 minutes, or until meatballs have reached an internal temperature of 165 degrees.
  3. While meatballs are baking, add coconut oil to saucepan over medium heat. Saute bell pepper until tender, about 5 minutes. Add remaining sauce ingredients and stir to combine.
  4. Once meatballs have finished cooking, place them in sauce, reduce to low heat, and cover. Simmer meatballs and sauce for 10-15 minutes, stirring occasionally.
  5. Serve immediately and enjoy!

Recipe Notes:

Weight of Meatballs Prior to Cooking: I measured mine to each be 58g.

Rolling Meatballs: If the mixture becomes too sticky, wet your hands with cold water.

Keywords: paleo meatballs, paleo thai food, paleo dinner recipe