Coconut Curry Meatballs
You’ll love this easy recipe for Coconut Curry Meatballs! Featuring well-seasoned turkey meatballs simmered in an aromatic and creamy Thai red curry sauce, it’s the ultimate comforting weeknight dinner.
Servings: 18 meatballs
Ingredients
For the meatballs:
- 1 lb. ground turkey
- 1 egg
- 1/4 cup onion minced
- 3 garlic cloves
- 1/2 tsp fresh ginger grated
- 1 tsp curry powder
- 2 tbsp cilantro
- 1/2 tsp salt
- 1/3 cup panko breadcrumbs
For the sauce:
- 1 tbsp butter
- 1 red bell pepper diced
- 2 garlic cloves minced
- 2 tbsp red curry paste
- 1 tsp curry powder
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp turmeric
- 1/2 tsp salt
- 14 oz. coconut milk
- 1 cup canned tomato sauce
- 1/4 cup cilantro chopped, plus more to taste
Instructions
- Preheat the oven to 400° F and line a large baking sheet with parchment paper.
- Add all of the meatball ingredients to a large bowl, then gently combine with your hands, being careful not to over-mix. Gently roll the mixture into 18 meatballs, placing them directly onto the baking sheet. Bake the meatballs for 12 minutes.
- While the meatballs are in the oven, make the sauce.
- Melt the butter in a large skillet over medium heat, then add the bell pepper and sauté for 3-4 minutes. Add the garlic and sauté for 1 minute. Then, add the curry paste and all of the spices and stir for 1 minute.
- Pour in the coconut milk and tomato sauce and bring the sauce to a simmer. Simmer over medium-low heat for about 5 minutes, then add the meatballs to the sauce and simmer for 1 minute. Sprinkle with cilantro and enjoy!
- Remove from the heat, then sprinkle cilantro overtop.
Notes
*Calories are per serving and are an estimation.
Nutrition
Serving: 1g | Calories: 95kcal | Carbohydrates: 3g | Protein: 7g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 227mg | Potassium: 197mg | Fiber: 1g | Sugar: 1g | Vitamin A: 589IU | Vitamin C: 10mg | Calcium: 17mg | Iron: 1mg
