Easy Thai-Inspired Turkey Meatballs
These Thai turkey meatballs are a flavor-packed, family-friendly dinner that comes together in under 30 minutes - without the mess of frying! Baked to perfection, they’re simmered in a creamy, dairy-free coconut curry sauce that’s slightly spicy, tangy, and full of rich Thai-inspired flavors. Whether you're meal-prepping or don’t know what to make on busy weeknights, this recipe delivers restaurant-quality taste with real food ingredients.
Servings: 4 servings
Equipment
Ingredients
Meatballs
- 1 lb ground turkey
- 1 egg
- ⅓ 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 + ¼ of the total sauce.
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- Air Fryer: If you want to make gluten-free turkey meatballs in the air fryer, simply form the balls. Preheat your air fryer to 400. Spray the basket with cooking oil. Add a single layer of meatballs and cook for 6 minutes. Flip and cook for an additional 5-6 minutes. Add to the sauce and enjoy!
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- Nut free: Use ⅓ the amount of coconut flour or the same amount of 1:1 gluten-free flour for a nut-free version.
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- For an extra touch of crunch, sprinkle these meatballs with some toasted cashews or crushed peanuts before serving.
- Store leftover gluten-free turkey meatballs in an airtight container in the refrigerator for 3-4 days.
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