I am jumping head first into holiday content and while Thai Coconut Curry Meatballs may not seem like a holiday-focused recipe, it’s a great one to have on hand when you’ve been to one too many Friendsgivings and want to switch things up with an easy, healthy (and still turkey based) dinner! I found this recipe years ago (when I first changed my diet) on my go-to gal Amy’s blog, Wholesomelicious. More on that – and my health journey – to come, but I currently eat a modified paleo diet (gluten, dairy, refined sugar and mostly grain free) and have for almost 6 years. These meatballs are all of those things, plus C loves them! I had no idea that this delightful dish would become a recipe that I crave, a staple in our home and an extended family favorite!
What’s so great about it? It’s super easy and quick to make, virtually fool-proof, great for large groups, kid-friendly, saves well and is arguably even better the next day. And the SAUCE you guys! I dream about it. First you make the meatballs and while they are cooking you make the sauce. Then you combine them, top everything with basil and serve! See? So easy.
A few things to note: Turkey Sausage is really hard to find without fillers and sugar – we typically double up on ground turkey but you can use other ground meat if you want, too! Pork would probably be fabulous. We’ve cut the meat in half and still used the same amount of the other ingredients and it still turns out great 😉
I add more almond flour to the meat mixture if it feels too “wet” – the meatballs come out fluffier! I’m also extra liberal with my spices – I love me some flavor!
RANKING: 2 – I rank my recipes 1-5 with 1 being the easiest. I’m giving this one a 2 because the meatball formation component can be a bit tedious. This recipe isn’t as easy as throwing a bunch of stuff in a pan but it’s also not super complicated. Chef C would make this on his own!
This recipe is second only to Coconut Milk, Garlic and Thyme Chicken in our house and I hope you love it as much as we do! If you make it, don’t forget to share on social and tag #purelynoracooks – I can’t wait to see your plates!
Thai Coconut Curry Meatballs
A delightfully delicious, creamy and leftover friendly dish with a Thai spin inspired by Amy at Wholesomelicious
For The Meatballs:
- 1 lb ground turkey
- 1 lb ground turkey sausage (Turkey Sausage is really hard to find without fillers and sugar – we typically double up on ground turkey but you can use other ground meat if you want, too!)
- 3/4 cup almond flour
- 1 tsp curry powder
- 2 tsp basil, ground
- 1/2 tsp garlic powder
- 1/4 tsp ginger, ground
- 1 tsp salt
- 1 egg
For The Sauce:
- 2 tbsp coconut oil
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 medium yellow onion, chopped
- 2 tbsp fresh ginger, minced
- 3 tbsp Thai red curry paste
- 2 cans coconut milk (the recipe calls for 1 14oz can plus 3/4 cup so I honestly just dump two in because what am I gonna do with 1/4 cup of coconut milk?)
- 1/3 cup fresh basil
Preheat your oven to 375. Line a baking sheet with parchment paper.
Make the Meatballs
Mix together the ground turkey and sausage in a medium sized bowl.
In a smaller bowl, mix together curry powder, basil, ginger, garlic powder, and almond flour.
Add to the meat mixture and incorporate well. At the end, add the egg.
Form the meatballs into 1 -1.5 inch diameter balls – you can use your hands and form them into nicely shaped balls but I tend to just use a regular sized spoon and plop a dollop onto a large baking sheet. It saves time and I promise you it tastes the same!
Bake for 20 minutes.
Make the Sauce
While the meatballs are cooking, make the DELICIOUS sauce. Heat a large skillet or pan (we use a dutch oven – just make sure the edges are tall!) to medium high heat, add coconut oil.
Add the chopped veggies: onion, bell pepper, garlic, and ginger. Cook for 5-7 minutes until onion is translucent.
Add curry paste, than all of the coconut milk. Reduce heat to medium and simmer for 10 minutes until the curry paste is completely mixed into the sauce.
Add salt, and more to taste if needed.
Add meatballs to the sauce, and cook for another 5 minutes. Finish off with fresh basil.
Serve
Serve hot over Spaghetti squash, noodles, zoodles, rice, cauliflower rice or pasta! These would also be great as an appetizer instead of traditional cocktail meatballs. I know – I just blew ya mind!
- I add more almond flour to the meat mixture if it feels too “wet” – the meatballs come out fluffier! I’m also extra liberal with my spices – I love me some flavor!
- We’ve cut the meat in half and still used the same amount of the other ingredients and it still turns out great ?
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