Grain-Free Thai Coconut Curry Turkey Meatballs

By Tracy

6 Person

35 Minutes

500 Calories

This red coconut curry baked turkey meatballs are amazingly creamy and perfectly spiced. Bursts of flavors from fresh basil and ginger shine through the creamy coconut milk and red curry paste to make this dish sweet, spicy, and savory all at once. Substituting almond flour for breadcrumbs makes these meatballs gluten-free and Paleo-friendly. This versatile dish can be served over spaghetti squash, pasta, or rice. Try one or all pairings because this recipe makes enough to store and the smooth curry sauce only gets better after a day in the fridge.

Ingredients

1 tsp. salt
1/3 cup chopped fresh basil
1 3/4 cans full fat coconut milk
3 tbsp. Thai red curry paste
2 tbsp. chopped fresh ginger
2 cloves garlic
1 red bell pepper chopped
1 medium yellow onion chopped
2 tbsp. coconut oil
1 egg beaten
3/4 cup almond flour
1/2 tsp. garlic powder
1/4 tsp. ground ginger
2 tsp. ground basil
1 tsp. curry powder
1 pound ground turkey sausage
1 pound ground turkey

Method

01

Begin by preheating your oven to 375 degrees F.
02

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 and incorporate well.
03

Add the egg. Form the meatballs into 1 -1 1/2-inch diameter balls, and place them on a large baking sheet. Bake for 20 minutes.
04

While meatballs are cooking, make the sauce. Heat a large skillet 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.
05

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.
06

Add meatballs to the sauce, and cook for another 5 minutes. Finish off with fresh basil. Serve hot over Spaghetti squash, noodles, zoodles, rice, or cauliflower rice.

Related Tags

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Grain-Free Thai Coconut Curry Turkey Meatballs

3.9

( By Tracy )

01 Information

Grade medium
Serving 6 servings
Calorie 500 Kcal
Prep Time 5 Mins
Cook Time 30 Mins
Total Time 35 Mins

02 Ingredients

1 tsp. salt

1/3 cup chopped fresh basil

1 3/4 cans full fat coconut milk

3 tbsp. Thai red curry paste

2 tbsp. chopped fresh ginger

2 cloves garlic

1 red bell pepper chopped

1 medium yellow onion chopped

2 tbsp. coconut oil

1 egg beaten

3/4 cup almond flour

1/2 tsp. garlic powder

1/4 tsp. ground ginger

2 tsp. ground basil

1 tsp. curry powder

1 pound ground turkey sausage

1 pound ground turkey

03 Method

Step 1

Begin by preheating your oven to 375 degrees F.

Step 2

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 and incorporate well.

Step 3

Add the egg. Form the meatballs into 1 -1 1/2-inch diameter balls, and place them on a large baking sheet. Bake for 20 minutes.

Step 4

While meatballs are cooking, make the sauce. Heat a large skillet 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.

Step 5

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.

Step 6

Add meatballs to the sauce, and cook for another 5 minutes. Finish off with fresh basil. Serve hot over Spaghetti squash, noodles, zoodles, rice, or cauliflower rice.

04 Author

Tracy

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