30-Minute Thai Turkey Meatballs with Coconut Curry Recipe
These 30-Minute Thai Turkey Meatballs with Coconut Curry offer a flavorful and quick meal, combining tender turkey meatballs broiled to perfection and simmered in a rich coconut curry sauce infused with red curry paste, ginger, and turmeric. Served over steamed rice and garnished with fresh herbs and lime, this dish delivers an authentic Thai taste that’s easy to prepare and perfect for weeknight dinners.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Broiling
- Cuisine: Thai
- Diet: Low Fat
Ingredients
Meatballs
- 1⅓ lb ground turkey
- 1 large egg
- 3 Tbsp ginger sesame marinade
- ½ tsp ginger paste (or fresh grated ginger)
- ¾ cup breadcrumbs
- 2 scallions (about 3 Tbsp), thinly sliced
- 1 tsp kosher salt
Curry Sauce
- 1 (13.5 oz) can coconut milk (regular or lite)
- 2 Tbsp red curry paste
- 1 tsp ginger paste (or fresh grated ginger)
- 1 tsp turmeric
- ⅓ cup water
- 3 oz baby spinach (about half a bag)
- ½ medium lime, juiced
To Serve
- Steamed white rice
- Fresh cilantro
- Basil
- Scallions, thinly sliced
- Lime wedges
- Chopped peanuts (optional)
- Sriracha (optional)
- Sesame seeds (optional)
Instructions
- Prepare the ground turkey: In a large bowl, whisk together the egg, ginger sesame marinade, and ginger paste until well combined. Add the ground turkey, breadcrumbs, sliced scallions, and kosher salt. Mix gently using your hands until just combined, ensuring not to overwork the meat.
- Cook the meatballs: Using a cookie scoop or spoon, portion the mixture into approximately 15 equal-sized meatballs, about 2 inches round. Arrange them on a rimmed baking sheet about 2 inches apart. Broil them on high for 6 minutes, then carefully turn each meatball over and broil for another 6 minutes until cooked through and slightly browned.
- Make the sauce: While the meatballs cook, pour the coconut milk into a large skillet or saucepan and bring it to a slow boil over medium-high heat. Add the red curry paste, ginger paste (or fresh ginger), and turmeric, whisking until fully dissolved. Stir in ⅓ cup water and let the sauce simmer gently until meatballs are done. Just before serving, add the baby spinach and squeeze in the juice of half a lime; stir until the spinach is wilted, about 1 to 2 minutes.
- Assemble the dish: Serve the broiled meatballs over steamed white rice, ladle the coconut curry sauce generously over the top, and garnish with fresh cilantro, basil, and thinly sliced scallions. Optionally, sprinkle with sesame seeds, chopped peanuts, and drizzle sriracha for added heat. Serve with lime wedges on the side. Enjoy your flavorful Thai turkey meatballs!
Notes
- To keep meatballs moist, avoid overmixing the turkey mixture.
- Broiling times may vary depending on your oven; ensure meatballs reach an internal temperature of 165°F (74°C).
- You can substitute gluten-free breadcrumbs to make the dish gluten free.
- Adjust red curry paste amount based on your preferred spice level.
- Leftover meatballs and sauce can be stored in the refrigerator for up to 3 days.
