Thai Turkey Meatball Curry

Looking for a flavorful and healthy twist on classic comfort food? Try this Turkey Meatball Thai Curry! Juicy turkey meatballs baked to perfection, paired with a rich, coconut-based red curry sauce loaded with veggies. The perfect balance of savory and sweet, with just the right amount of spice, this dish is a crowd-pleaser that’s easy to make and packed with protein. Plus, it’s a great meal-prep option — make it once and enjoy delicious leftovers all week!

Ingredients:

For the Meatballs:

• 1 lb (500g) ground turkey

• 1/2 cup quick oats

• 1 egg

• 1/2 cup sliced green onion

• 1 tbsp minced ginger

• 1 tbsp Thai Kitchen red curry paste

• 1 tbsp soy sauce

• 1 tbsp honey

• 3 garlic cloves, minced

• 1 tsp salt

  
  

For the Curry:

• 500g frozen broccoli florets

• 500g frozen sliced peppers and onions

• 400ml can coconut milk (full fat)

• 1 tbsp minced ginger

• 1 tbsp Thai Kitchen red curry paste

• 1 tbsp soy sauce

• 2 tbsp honey

  
  

Optional for Serving:

• Sliced green onion

• Fresh cilantro

• Jasmine rice or cauliflower rice

  
  

Instructions:

1. Prepare and Bake the Meatballs:

   • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

   • In a large bowl, combine the ground turkey, quick oats, egg, sliced green onion, minced ginger, red curry paste, soy sauce, honey, minced garlic, and salt.

   • Mix until well combined. Form the mixture into small meatballs, about 1-1.5 inches in diameter.

   • Place the meatballs on the prepared baking sheet. On a separate sheet, spread the frozen broccoli florets in a single layer.

   • Bake both the meatballs and broccoli in the preheated oven for 18 minutes, or until the meatballs are fully cooked and the broccoli is roasted.

2. Make the Curry Sauce:

   • While the meatballs and broccoli are baking, heat a large skillet over medium heat with a drizzle of oil.

   • Add the frozen sliced peppers and onions to the skillet. Sauté for 3-4 minutes until they start to soften.

   • Add the minced ginger and Thai Kitchen red curry paste, sauté for another minute, stirring to combine and release the aromas.

   • Stir in the coconut milk, soy sauce, and honey. Let the sauce simmer for 3-5 minutes.

3. Combine Everything:

   • Once the meatballs are done baking, gently add them to the curry sauce, stirring to coat them in the sauce.

   • Add the roasted broccoli to the skillet as well, mixing everything together.

   • Let the mixture simmer for another minute to heat through and blend the flavors.

4. Serve:

   • Serve the Thai turkey meatball curry as is, over jasmine rice, or over cauliflower rice.

   • Garnish with sliced green onion and fresh cilantro.

     
     

Serves 5

Per 1 Serving:

• Calories: 440 kcal

• Protein: 29g

• Carbohydrates: 26g

  • Fiber: 4g

  • Sugar: 10g

• Fat: 24g