Turkey Meatballs in Coconut Curry Sauce
Bake turkey meatballs and simmer in a red curry coconut milk sauce.
Ingredients
Turkey Meatballs
- 16 oz Ground Turkey 450g
- ⅓ cup Breadcrumbs
- 1 large Egg
- 2 cloves Garlic minced
- 1 tablespoon Fresh Ginger grated
- 2 tablespoon Fresh Cilantro or 1 teaspoon dry
- ½ teaspoon Salt
- ¼ teaspoon Ground Pepper
- ½ teaspoon Curry Powder
Coconut Curry Sauce
- 1 tablespoon Olive Oil
- 1 small Yellow Onion finely chopped
- 2 cloves Garlic minced
- 1 tablespoon Fresh Ginger grated
- 2 tablespoon Red Curry Paste
- 400 ml Full Fat Coconut Milk
- 1 tablespoon Honey
- ½ piece Lime juiced
Instructions
- Preheat the oven: Preheat to 375°F (190°C). Line a baking sheet with parchment paper.
- Prepare the meatballs: In a large bowl, combine ground turkey, breadcrumbs, egg, garlic, ginger, cilantro, salt, pepper, and curry powder. Mix gently until just combined.
- Shape: Form into 16–18 meatballs and set aside.
- Bake: Bake for 18-20 minutes, flipping halfway if desired, until cooked through and lightly golden. Internal temperature should reach 165°F (74°C).
- Make the coconut curry sauce: In the same skillet, add oil if needed. Sauté onion for 3–4 minutes until softened. Add garlic and ginger and cook for 30 seconds until fragrant. Stir in red curry paste and cook for 1 minute to bloom the spices.
- Simmer: Pour in coconut milk, and honey. Bring to a gentle simmer.
- Finish cooking: Return meatballs to the skillet. Cover and simmer for 8–10 minutes, turning occasionally, until meatballs are fully cooked and the sauce has slightly thickened.
- Balance: Finish with lime juice and extra fresh cilantro. Taste and adjust seasoning as needed.
Nutrition
Calories: 442kcalCarbohydrates: 19gProtein: 32gFat: 28gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 109mgSodium: 447mgPotassium: 650mgFiber: 1gSugar: 6gVitamin A: 1299IUVitamin C: 7mgCalcium: 70mgIron: 5mg
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