Ingredients
Meatballs
- 1 lb ground turkey
- 1 egg
- ⅓ cup almond flour (can substitute 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 (or 1 tbsp fresh chopped basil or cilantro)
- 1 tsp red curry paste (e.g., Thai Kitchen brand)
Sauce and 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
- Squeeze of fresh lime juice
- Salt and pepper, to taste
- Chopped cilantro, for garnish (optional)
Instructions
- Preheat and Prepare Meatballs: Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper. In a large bowl, combine all meatball ingredients thoroughly using your hands. Form into 1.5-inch meatballs, about 12 in total, and place them evenly spaced on the baking sheet.
- Bake Meatballs: Bake the meatballs in the preheated oven for 20 minutes until cooked through and lightly browned.
- Make the Sauce: While meatballs bake, heat coconut oil in a large skillet over medium-high heat. Add chopped onion, minced garlic, and red pepper pieces. Sauté for 5-7 minutes until the onion is translucent and vegetables soften.
- Add Curry Paste: Stir in 3 teaspoons of Thai red curry paste and cook for 1-2 minutes to release flavors and toast the spices.
- Add Coconut Milk and Simmer: Pour in the canned full-fat coconut milk and stir well to combine. Bring the mixture to a gentle boil, then reduce heat to low to let the sauce simmer gently.
- Combine Meatballs and Sauce: When meatballs have finished baking, transfer them into the skillet with the simmering sauce. Simmer together for an additional 1-2 minutes to allow flavors to meld and meatballs to warm through.
- Finishing Touches and Serve: Add a squeeze of fresh lime juice and season with salt and pepper to taste. Serve the meatballs and creamy curry sauce over cauliflower rice, carrot noodles, or your preferred base. Garnish with chopped cilantro if desired. Enjoy!
Notes
- Nutritional information is based on a serving size of 3 meatballs plus 1/4 of the total sauce.
- For air fryer cooking (gluten-free option), preheat air fryer to 400°F, spray basket with cooking oil, cook meatballs for 6 minutes, flip, then cook an additional 5-6 minutes before adding them to the sauce.
- For a nut-free version, substitute almond flour with 1/3 the amount of coconut flour or the same measure of a 1:1 gluten-free flour.
- To add crunch, sprinkle meatballs with toasted cashews or crushed peanuts prior to serving.
- Store leftover meatballs in an airtight container in the refrigerator for 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Thai
- Diet: Gluten Free
