Whole30 Thai Coconut Curry Turkey Meatballs
These Whole30 Thai Coconut Curry Turkey Meatballs are easy to make and delicious served over cauliflower rice or spaghetti squash! They are also Keto and Paleo friendly.
I’ve said it once and I will say it again…Thai food is life. I could eat it everyday. These Thai Turkey Meatballs are no exception! The best part is that you really don’t have to do much altering to make it gluten free, “clean”, or even Whole30 approved. One of the main ingredients used in Thai cooking is coconut milk, which we all know is a great way to get some dairy-free, healthy, fatty, creamy goodness! This meal is definitely going to be on repeat.
If you are doing Whole30 or Keto, these are great served over zoodles or caulirice. If not, I suggest rice noodles or jasmine rice! So YUM.
My favorite brand of coconut milk is Native Forest. It tastes the best (in my opinion) and the ingredients are squeaky clean. You can also get this Thai Red Curry Paste on Thrive Market if you can’t find it in a store near you!
What To Serve with Turkey Curry Meatballs?
I love serving these with my Instant Pot Coconut Rice, or for keto version you can use this Cilantro Lime Coconut Cauliflower Rice recipe!
Looks for some other delicious Meatballs Recipes? Check out my Pesto Turkey Meatball and Gnocchi Skillet or Prosciutto Meatballs!
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Whole30 Thai Coconut Curry Turkey Meatballs
Ingredients
Meatballs
- 1 lb organic ground turkey
- 1 egg, beaten
- ⅓ cup almond flour
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp red pepper flakes
- ½ tsp fine sea salt
- 1 tsp curry powder
- 1 tsp red curry paste, I used Thai Kitchen brand - it is compliant
- 1 tsp dried basil
Sauce/Veggies
- 2 tsp coconut oil
- 2 cloves garlic, minced
- 1 red pepper, cut into 1 inch pieces
- ½ onion, chopped
- 3 tsp red curry paste
- 1 can coconut milk, (full fat)
Instructions
Meatballs
- Preheat the oven to 375. Line a baking sheet with parchment paper. Combine all meatball ingredients in a large bowl and mix well using your hands. Form 1.5 inch balls (it should make about 12) and place onto the lined baking sheet. Bake the meatballs for 20 minutes
Sauce
- Meanwhile, heat the coconut oil over medium high heat. Add onion, garlic, and red pepper. Saute until the onion becomes translucent, about 5-7 minutes. Add the red curry paste and stir for about 1-2 minutes. Add the coconut milk and stir to combine. Bring to a boil and reduce heat down to low.
- When the meatballs are done, add them to the sauce and simmer for 1-2 additional minutes. Serve over caulirice, carrot noodles, or whatever you want! Enjoy!
66 Comments on “Whole30 Thai Coconut Curry Turkey Meatballs”
These are on repeat at my house. So easy. So flavorful. So good. I use em for meal prep a lot!!
Made this dish for dinner tonight, it was a huge hit with my husband! I too have Celiac disease and often find it difficult to find dishes that are GF friendly but also something appetizing for my non GF hubby. Adding this dish to our rotation! Highly recommend!
Thank you for sharing! I have quite the list of food intolerances and was able to use this recipe and alter it as needed. They came out good, but definitely not as tasty as your original recipe calls for. How do you store them? Can I freeze them with the liquid sauce? Thank you in advance.
Thank you for sharing! I have quite the list of food intolerances and was able to use this recipe and alter it as needed. They came out good, but definitely not as tasty as your original recipe calls for. How do you store them? Can I freeze them with the liquid sauce? Thank you in advance.
Thank you for a beautiful recipe! We are thrilled we have left-overs for another delicious dinner later in the week:) We served the curry meatballs over spaghetti squash with a side of steamed broccoli. The meal was gorgeous!, Thank you, Mary!