These Easy Gluten Free Turkey Meatballs and veggies are packed with Thai-inspired flavors in a creamy and delicious dairy free sauce.This recipe is also Whole30-friendly!
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! Sprinkle with fresh cilantro. Enjoy!
Video
Notes
Nutritional Information is for a serving size of 3 meatballs + 1/4 of the total sauce. Storage: Store leftover gluten free turkey meatballs in an airtight container in the refrigerator for up to 4 days.Reheating: Reheat in a pan over medium heat, or in the microwave for 2-3 minutes.Additional veggies: This dish would also be great with zucchini, mushrooms, or broccoli!