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Thai Turkey Meatballs are about to become a new dinnertime favorite! They’re made with Thai curry paste and simmered in a creamy coconut curry sauce with canned coconut milk, curry paste, shallots, bell peppers, scallions, tamari, and cilantro. Serve these Thai meatballs over steamed jasmine rice and top with spicy coconut and basil-tossed avocado. They’re some of my best meatballs, so YUMMMY!
Oh, I am excited about today’s recipe. Making these meatballs has been a month-long process, so I’ve been eager to share them. I have to start by saying that my family—everyone from my very picky mother to my brother, Creighton, who prefers intense flavors—adores them.
I’ve been serving these all month long and no one is complaining about our “meatball” nights. In fact, they’ve been requesting these over and over!
Originally, I had a different idea for this recipe. But after realizing that I was missing ingredients, I ended up with the simplest skillet meatball dish.
Thai red curry paste is a key element in so many recipes. It’s a simple ingredient that packs in so much flavor. It’s certainly become a staple. I always have some in the fridge, with backups on my pantry shelf!
Jumping into the details
Step 1: mix the meatballs
I used ground turkey for these meatballs, but you can use ground chicken, pork, or beef. They’re all very similar.
Then, for texture and to help bind the meat together, I add panko breadcrumbs and an egg. For flavor, I use Thai red curry paste, ground ginger, and garlic powder, then season lightly with salt and black pepper.
Step 2: Start searing the meatballs
Now, working in a skillet, melt the butter around the meatballs and let them get crispy. At this point, the meatballs do not need to be cooked throughout. They will finish cooking in the curry sauce.
Step 3: the curry sauce
With the meatballs in the skillet, add some butter. I really love to use butter for the flavor, you have to trust me. It’s delicious.
Then, additional Thai red curry paste, bell peppers (orange, yellow or red), shallots, and scallions. Let the curry paste and peppers cook around the meatballs for a minute or two. This will give you the best flavor. When you smell the curry paste in the air, add the coconut milk. Mix in some tamari (or use soy sauce) and allow the meatballs to simmer in the sauce until it thickens a bit. Then mix in fresh cilantro.
Step 4: the spicy coconut-tossed avocado
You all know I love to add salsa or a simple topping to most dishes, and I’m obsessed with coconutty avocados.
It is kind of like an avocado salsa. Chunks of avocado, jalapeño, toasted, unsweetened coconut flakes, fresh basil, lime zest and juice.
Step 5: let’s eat
I always serve saucy curries over steamed jasmine rice. The curry sauce soaks into the rice, which is super yummy.
Spoon the sauce and meatballs over the rice, then top with the avocado. The green on top really makes these meatballs look pretty too, and you know I’m all about that!
Here’s a tip for you: If you like, you can freeze the meatballs and sauce together. Just thaw overnight in the fridge, then warm on the stove until heated through. You’ll now have a yummy 10-minute dinner. Save this Thai Turkey Meatballs recipe for back-to-school/back-to-work dinners in August!
It will be here before we know it!
Looking for other easy weeknight dinners? Here are some favorites.
Creamy White Bean Noodle Soup with Rosemary Bacon.
Mustard Herb Chicken and Creamy Orzo
Crockpot Crispy Buffalo Chicken Tacos with Jalapeño Ranch
Slow Cooker Saucy Sunday Bolognese Pasta
Slow Cooker Herbed Chicken and Rice Pilaf
Crockpot Spaghetti Squash Lasagna Bolognese
Lastly, if you make these Thai Turkey Meatballs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Thai Turkey Meatballs
Servings: 4
Calories Per Serving: 489 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 1 1/2 pounds ground turkey or chicken
- 1/2 cup panko bread crumbs
- 1 egg
- 4 tablespoons Thai red curry paste
- 2 teaspoons ground ginger
- 1 teaspoon garlic powder
- salt and black pepper
- 3 tablespoons salted butter
- 2 shallots, chopped
- 2 red or orange bell peppers, chopped
- 4 green onions, chopped
- 1 can (14 ounce) full-fat coconut milk
- 1/4 cup tamari/soy sauce
- 1/2 cup fresh cilantro
- 1 avocado, chopped
- 1 jalapeńo, seeded and chopped
- 1/4 cup toasted, unsweetened coconut
- 1/2 cup fresh basil, chopped
- zest and juice from 1 lime
Instructions
- 1. Add the turkey, panko, egg, 1 tablespoon of curry paste, ground ginger, garlic powder, salt, and pepper to a bowl. Mix until just combined. Roll the meat into 15 to 20 meatballs. 2. In a large skillet set over medium heat, add 2 tablespoons butter and the meatballs. Let the butter melt, then cook for 5 minutes, turning them 2-3 times, until crisp.3. Add 1 tablespoon butter, 2 tablespoons curry paste, and the bell peppers, shallots, and green onions. Cook until they're fragrant and the peppers have softened, 2 minutes. Stir in the coconut milk and tamari. Cook, stirring occasionally, until the sauce thickens slightly and the meatballs are cooked throughout. Remove from the heat and stir in a handful of cilantro.4. In a small bowl, combine the avocado, jalapeño, coconut, basil, lime zest, and lime juice. Season with salt. 5. Serve the meatballs and sauce over bowls of rice topped with herby/spicy avocado.
This post was originally published on July 18, 2024
This dish pleased the whole family. Made with coconut cilantro rice.
Hey Megan,
Happy Monday! I’m grateful you made this recipe and for your comment, so glad it was enjoyed!
Great dish
I bake my meatballs, then add them to the sauce, and simmer less mess.
I use fresh ginger-
Really delicious
Hey Robin,
Happy Monday! I appreciate you giving this recipe a try, so glad to hear it was a hit!
These are so good but my sauce is always super thin. Any tips for thickening up the sauce?
Thanks so much, Sharon! You could do a cornstarch slurry to thicken the sauce!
It’s a keeper! Into the rotation, as is. Loved by everyone! Thanks for another great recipe.
Hey Laurie,
Awesome! Thanks for making this recipe and your feedback, love to hear it was a hit!
Happy New Year!🥂🎆
This is a recipe I make over and over again. In fact, my husband says it’s his favorite thing I make and constantly requests these meatballs. It does take a bit of time but it’s worth it! They are so flavorful and delicious!
Hi Allie,
Happy Sunday! Thanks for the thoughtful feedback after trying this recipe, I’m happy to hear it was a win!
She never misses. Ran out of red curry paste when it came time for the sauce, so had to use yellow, but it still was amazing. Love your recipes!!!
Hi there! So glad it still turned out amazing even with yellow curry paste! Love hearing that your swap worked, and thank you so much for the kind words about the recipes! xT
Wish I could rave about them, but the meatballs were bland. The sauce helped give them some flavor. Next time I’ll use real garlic and real ginger and maybe put some cilantro in them. I put Thai basil in the sauce from my garden, but it didn’t add enough flavor.
Hey Nancy! Thank you for giving the recipe a try! I am so sorry they didn’t turn out for you, thanks for letting me know! xT
That’s wild! I found this recipe to be punching with flavor.
This was soooo good! Took a full hour of prep like most all Asian dishes (lots of chopping!) but definitely worth it! Hubby and I loved it and can’t wait for leftovers! It’s a keeper!
Thanks so much, Laurie! Love to hear this recipe turned out well for you, I appreciate you making it! xx
I had ground turkey in the fridge and had to find a recipe that wasn’t the normal turkey burgers. Made this last night and it was the BOMB! My hubby said each bite had a different flavor. It definitely had some kick and was a bit salty for us, so next time I plan on doubling the coconut milk. It was excellent! Thanks for this recipe.
Hey Kim,
Wonderful! So glad to hear this dish turned out well for you, thanks for making it!
Absolutely incredible as always. Thanks so much for another winner!!
Hey Taylor,
Happy Sunday!! Love to hear you enjoyed this recipe, thanks for making it and your comment! XxT
So much flavor! So easy. We had yellow curry paste so that’s what I used. Also didn’t have any of the herbs called for but had parsley so used that and flavors popped all the same. Subbed roasted cauliflower for the bell peppers. A little extra lime to top it off. Mmmmm thank you for another goodie Tieghan
Hey Rosa,
Fantastic! I appreciate you trying this recipe, I’m so glad it turned out nicely for you! xx
I dont have coconut milk, is regular milk okay? Whole milk?
Thanks!
Hi Michelle,
You bet, that is just fine to do! I hope you love this recipe! xx
I’ve made this several times and love it. My husband does not like meatballs though. Can I just brown the ground turkey and not form them into a meatball shape? Thanks!
Hey Becki,
I appreciate you giving this recipe a try and your comment, love to hear it turned out well for you! Sure, that would be just fine for you to do! XxT