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Thai-Inspired Gluten Free Turkey Meatballs

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!
Course Dinner
Cuisine Thai
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 429kcal
Author Mary Smith

Equipment

Ingredients

Meatballs

  • 1 lb ground turkey
  • 1 egg
  • cup almond flour can sub 1:1 gluten free flour for nut free
  • 1 tsp ground ginger
  • 1 tsp garlic powder
  • 1 tsp red pepper flakes
  • ½ tsp fine sea salt
  • 1 tsp curry powder
  • 1 tsp dried basil use 1 tbsp fresh chopped basil or cilantro instead if you want!
  • 1 tsp red curry paste, I used Thai Kitchen brand - it is compliant

Sauce/Veggies

  • 2 tsp coconut oil
  • 2 cloves garlic, minced
  • 1 red pepper, cut into 1 inch pieces
  • ½ onion, chopped
  • 3 tsp Thai red curry paste
  • 1 can full fat coconut milk canned
  • squeeze of fresh lime juice
  • salt & pepper to taste
  • Chopped cilantro for garnish, optional

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! 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!

Nutrition

Serving: 1g | Calories: 429kcal | Carbohydrates: 10g | Protein: 33g | Fat: 31g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 103mg | Sodium: 388mg | Potassium: 688mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1962IU | Vitamin C: 41mg | Calcium: 72mg | Iron: 5mg