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Coconut Curry Thai Turkey Meatballs garnished with fresh parsley served atop steamed cauliflower rice in a shallow bowl. The bowl rests atop a marble counter.

Coconut Curry Thai Turkey Meatballs

  • Author: Sara Nelson
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 18 meatballs 1x
  • Category: Main Dish
  • Method: Bake
  • Cuisine: Thai
  • Diet: Gluten Free


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!


Turkey Meatballs:

Coconut Curry Sauce:

Optional Garnishes:

  • 12 Tablespoon(s) fresh basil, roughly chopped
  • 12 Tablespoon(s) fresh cilantro, roughly chopped
  • 12 Tablespoon(s) fresh parsley, roughly chopped


  1. Preheat oven to 400 degrees. Line baking sheet with parchment paper.
  2. 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.
  3. Bake meatballs until internal temperature has reached 165 degrees, about 15-20 minutes.
  4. 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.
  5. 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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