Red Curry Turkey Meatballs

If you're looking for a comforting yet vibrant dish, these Turkey Meatballs in Thai Red Curry Sauce are the perfect fusion of hearty and exotic flavors. The juicy, tender turkey meatballs soak up the rich, creamy coconut curry, creating a meal that’s both satisfying and easy to make. Perfect for a weeknight dinner or an impressive dish for guests!

I love that this dish is super quick and also budget friendly.  That's a win win in my book.  You can certainly use another ground meat such as lamb or beef, but I seem to always have a pound of ground turkey in my freezer ready for use.

YOU CAN SUB IN ANY VEGGIES THAT YOU PREFER. I USED WHAT I HAD ON HAND

The addition of a couple tablespoons of Thai Red Curry paste right from a jar is a superstar in this dish.  Low cost and absolutely loaded with flavor.  I mellow it all out with creamy full fat coconut milk and the resulting sauce is perfect with rice for soaking up every last bit.

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SAUTE THE VEGGIES & MUSHROOMS

MAKE THE MEATBALL MIXTURE

THE MEATBALLS WILL COOK ALL THE WAY THROUGH WHILE THEY SIMMER IN THE SAUCE

Tips & Variations

• For extra spice, add a sliced Thai chili or a dash of sriracha.
• Swap turkey for chicken, beef, lamb or pork for a different flavor.
• Serve with jasmine or coconut rice for the perfect pairing.

This dish brings a balance of spice, creaminess, and freshness to your table with minimal effort. Enjoy your homemade Thai-inspired feast!

You'll need the following which are all available by clicking on the images above:
Serving Bowls 
Cutting Board
Knife Set
Dutch oven or skillet

Turkey Meatballs in Coconut Red Curry Sauce
Serves 4


For the Meatballs
1 lb. Ground turkey
1 egg, beaten
1/4 cup breadcrumbs (check out how to make your own breadcrumbs for pennies HERE)
1/4 cup milk (I used coconut milk)
2 tablespoons chopped fresh herbs such as parsley and cilantro
1 teaspoon salt
1/2 teaspoon freshly ground black pepper


For the Curry
1 onion, diced
1 yellow or orange bell pepper, sliced or diced
1 package cremini (baby Bella) mushrooms, cleaned, de-stemmed and sliced or quartered
2 tablespoons (or more if you want) Thai Red Curry Paste
1 tablespoon olive oil 
1 can full fat coconut milk
Salt and pepper to taste


Additional fresh herbs for garnish
Cooked rice to serve alongside.  My Cilantro Lime Rice would be a wonderful side,



Make the Meatballs - To make the meatballs add the egg, breadcrumbs, milk, herbs, salt and pepper to a large bowl.  Mix and allow the milk to soak into the breadcrumbs.


Add in the turkey and mix gently but thoroughly with a fork.  Make sure you don't overmix which will toughen the meatballs.


Let sit while you make the curry.


Make the Curry - to a large skillet over medium heat add olive oil, onion, peppers and mushrooms along with a bit of salt and pepper.  Let cook for 5-6 minutes until the onions are translucent and the mushrooms begin to shrink down.


Add the Thai Red Curry paste and stir everything together.
Add the coconut milk.


Form balls out of the meat mixture.  I made about 8 balls with this mixture, but you can make your meatballs whatever size you like.  The smaller the meatballs, the quicker they'll cook.


As you form each ball, nestle it carefully into the curry and proceed until you've used up all the meat mixture.


Reduce heat, cover and simmer 20 minutes.  I turned my meatballs over half way through, but you can omit that step if you want, especially if you make smaller balls.


Serve over rice and garnish with fresh herbs if desired.