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Turkey Meatballs in Curry Sauce Recipe

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Tender turkey meatballs baked to perfection and simmered in a fragrant, creamy red Thai curry sauce, infused with fresh ginger, garlic, lemongrass, and coconut milk. Perfectly balanced with warming spices and fresh herbs, this dish makes a delicious, comforting meal that pairs wonderfully with rice or flatbreads.

Ingredients

For the Meatballs

  • 2 pounds lean ground turkey
  • 1 large egg
  • 1/2 cup breadcrumbs
  • 4 green onions, finely chopped
  • 2 large garlic cloves, minced
  • 1-inch piece of fresh ginger, grated
  • 1 tablespoon tamari
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 cup fresh coriander, finely chopped

For the Curry Sauce

  • 1 tablespoon coconut oil
  • 4 spring onions (white and light green parts only), sliced
  • 1 small red bell pepper, sliced
  • 4 garlic cloves, finely chopped
  • 1 tablespoon fresh ginger, finely chopped
  • 1 lemongrass stalk, finely chopped
  • 4 tablespoons red Thai curry paste
  • 1 can (14 oz / 400 g) coconut milk
  • Fresh coriander, to garnish

Instructions

  1. Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper to prepare for cooking the meatballs.
  2. Make Meatball Mixture: In a large bowl, combine the ground turkey, egg, breadcrumbs, green onions, garlic, ginger, tamari, cumin, salt, pepper, and chopped fresh coriander. Mix everything gently with your hands until just combined to keep the meatballs tender.
  3. Form and Bake Meatballs: Roll the mixture into meatballs about 1 1/2 inches in diameter and place them on the prepared baking tray. Bake in the preheated oven for 18–20 minutes until the meatballs are fully cooked and lightly golden.
  4. Prepare Curry Base: While the meatballs bake, heat the coconut oil in a large skillet or wide saucepan over medium heat. Add the sliced spring onions and bell pepper, sautéing for 3-4 minutes until they soften and release flavor.
  5. Add Aromatics: Stir in the finely chopped garlic, ginger, and lemongrass, cooking for 1-2 minutes until fragrant to build the curry’s aromatic base.
  6. Incorporate Curry Paste and Coconut Milk: Add the red Thai curry paste and cook for 1 minute to release its flavors. Then pour in the coconut milk, stirring well until the curry paste is fully incorporated. Let the sauce simmer gently for 5 minutes to thicken slightly.
  7. Combine Meatballs and Sauce: Add the baked meatballs into the curry sauce pan, gently coating them with the sauce. Heat everything together for 2–3 minutes to allow the flavors to meld.
  8. Garnish and Serve: Sprinkle with fresh coriander and serve the curry meatballs hot, ideally over steamed rice or alongside your favorite flatbreads for a complete meal.

Notes

  • You can substitute breadcrumbs with gluten-free breadcrumbs if preferred.
  • If tamari is unavailable, use soy sauce but adjust salt accordingly.
  • For a spicier curry, add extra red curry paste or a pinch of chili flakes.
  • These meatballs freeze well—freeze before baking and cook from frozen, adding a few extra minutes to baking time.
  • Serve with jasmine rice or naan bread for an authentic pairing.
  • Make sure not to overmix the meatball mixture to keep them tender and juicy.

Find it online: https://yumntasty.com/turkey-meatballs-in-curry-sauce-recipe/