Description
These Thai Red Curry Turkey Meatballs offer a deliciously spiced twist on traditional meatballs, combining lean ground turkey with fragrant Thai red curry paste and creamy coconut milk. Paired with vibrant sautéed vegetables, this dish is a balanced and flavorful meal perfect for weeknight dinners.
Ingredients
Scale
Meatballs
- 1 pound ground turkey
- 1 egg
- juice of 1 lime
- 2 shallots, finely chopped
- 2 tablespoons chopped fresh basil
- 1/2 teaspoon ginger powder
- 2 cloves garlic, minced
Curry and Vegetables
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 bell peppers, diced
- 1 bunch of asparagus, ends trimmed, cut into thirds
- 1 cup snow peas
- 2 tablespoons Thai red curry paste
- 1 can (14 ounces) full fat coconut milk
Optional Toppings
- Chopped fresh basil
- Sesame seeds
Instructions
- Preheat oven: Heat your oven to 400 degrees F (200 C) to prepare for baking the meatballs.
- Mix meatball ingredients: In a large bowl, combine ground turkey, egg, lime juice, shallots, chopped basil, ginger powder, and minced garlic. Mix thoroughly with your hands or a spoon until evenly combined.
- Form meatballs: Shape the turkey mixture into golf ball-sized balls and arrange them evenly spaced on a baking sheet to ensure even cooking.
- Bake meatballs: Place the baking sheet in the oven and bake for 20 minutes or until an instant-read thermometer inserted into a meatball reads 165 degrees F, indicating they are fully cooked.
- Prepare the curry vegetables: While the meatballs bake, heat olive oil in a large skillet over medium-high heat to sauté the vegetables.
- Sauté aromatics: Add garlic to the hot oil and cook for 30 seconds until fragrant. Then add diced onion and cook for 3 to 4 minutes until translucent.
- Add vegetables: Stir in the diced bell peppers and asparagus pieces, sautéing for 5 minutes to soften. Add snow peas and cook for an additional 2 minutes.
- Incorporate curry paste: Stir in the Thai red curry paste continually for 2 minutes to release its flavors.
- Add coconut milk and simmer: Pour in the coconut milk and stir to combine. Let the mixture simmer gently for 10 minutes, occasionally stirring, allowing the sauce to thicken.
- Combine meatballs and curry: Once the meatballs are cooked, transfer them to the skillet with the curry sauce and vegetables. Stir gently to coat the meatballs with the sauce.
- Serve: Serve the Thai red curry turkey meatballs immediately, garnished with optional chopped basil and sesame seeds, or store in the refrigerator for up to 2 days.
Notes
- Ensure the meatballs reach an internal temperature of 165°F for safe consumption.
- You can adjust the heat by modifying the amount of Thai red curry paste.
- For a lower-fat version, use light coconut milk instead of full fat.
- Leftovers store well in the refrigerator for up to 2 days and can be reheated gently on the stovetop or in the microwave.
