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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.
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5 from 8 votes

Coconut Curry Thai Turkey Meatballs

Turkey meatballs seasoned with curry powder, coconut aminos, garlic, and green onions, baked at 400°F and then coated in a red curry sauce made with full-fat coconut milk, fresh ginger, fish sauce, and toasted sesame oil. The recipe makes 18 meatballs, or 6 servings, in about 30 minutes.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Thai
Keyword: keto thai coconut curry meatballs, keto thai food, keto thai recipe
Servings: 6 servings
Calories: 300kcal
Author: Sara Nelson

Equipment

Ingredients

Turkey Meatballs:

  • 1 pound ground turkey
  • 1 egg
  • 3 tablespoons coconut flour
  • 2 garlic cloves minced
  • 2 tablespoons fresh parsley or fresh basil chopped
  • 2 green onions 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 coconut oil or olive oil
  • ½ small white onion finely chopped
  • 1 garlic clove minced
  • 1 tablespoon grated fresh ginger
  • 1 13.5-ounce can full-fat coconut milk
  • ¼ cup chicken broth
  • 3 tablespoons red curry paste
  • 1 tablespoon coconut aminos
  • 1 tablespoon toasted sesame oil
  • 2 teaspoons fish sauce
  • 2 teaspoons golden monk fruit sweetener (optional)

Optional Garnishes:

  • 1-2 tablespoons fresh basil roughly chopped
  • 1-2 tablespoons fresh cilantro roughly chopped
  • 1-2 tablespoons fresh parsley roughly chopped

Instructions

  • Preheat oven to 400°F. 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°F, 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.

Video

Notes

Serving Options: Serve meatballs on their own or atop cooked riced cauliflower or sautéed zucchini noodles.
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°F for about 10 minutes, until heated through to 165°F. Be sure to then eat the cooked meatballs within 3-4 days of thawing and reheating.

Nutrition

Serving: 3meatballs | Calories: 300kcal | Carbohydrates: 9g | Protein: 21g | Fat: 22g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 665mg | Potassium: 429mg | Fiber: 3g | Sugar: 1g | Vitamin A: 1422IU | Vitamin C: 5mg | Calcium: 42mg | Iron: 3mg