This recipe for Curry Meatballs with Spicy Mangoes is a recipe that I make on the regular. I like that the ingredients are easy to find in the local grocery store, and the fact that it’s a nutritious and quick weeknight dinner option that will be on your table in just 30 minutes!
So, I thought it was time to finally share this recipe with you – Curry Meatballs.
Served with the most amazing spicy mangos.
Have I caught your attention?
That creamy, dreamy red curry sauce melts over the meatballs, and finds its way into every nook and cranny of your bowl of rice. And when you top it all off with some spicy, limey mangoes – it’s basically irresistible.
The contrast of those delicious cool & sweet mangoes with the warm rice is like heaven in a bowl.
The most time-consuming part of making curried turkey meatballs is forming them. I’ve found that using a cookie scoop makes the process much easier. If you don’t have a scoop, you can also form them by hand. Wetting your hands before forming the meatballs makes them less sticky to work with.
Tips for making curry meatballs:
- Don’t over handle the ground turkey, otherwise your meatballs can become too dense, and not as tender.
- Be sure your meatballs are roughly the same size before baking. This ensures they’ll cook evenly.
- Use a cookie scoop to make the process easier and ensure your meatballs are all the same size.
- If using your hands, wet them to make the process less sticky.
- Meatballs are done when they reach a temperature of 160-degrees. I love using this meat thermometer to test for doneness.
Can you make them ahead of time?
- Yes! The good part is, you can form the turkey meatballs ahead of time and keep them in the refrigerator until you’re ready to cook them.
Can curry meatballs be frozen?
Yes. To freeze them:
- Let cool.
- Freeze on a baking sheet, with meatballs spaced apart so they don’t stick to each other.
- Once frozen, store in freezer safe bags.
- To serve, bake meatballs at 350 degrees for 10-15 minutes, until heated through.
Note: I don’t recommend freezing the coconut curry sauce. I would make that last minute and add the meatballs to it before serving.
On to that delicious red curry sauce! The best part if you ask me! It’s creamy, spicy and delicious, and I like to drown my meatballs in it!
Coconut curry sauce ingredients:
- Coconut Milk
- Red Curry Paste
- Soy Sauce
This red curry sauce comes together super quickly, in about 5 minutes. Just bring it to a simmer and let it cook for a couple minutes until it thickens up. Then add the meatballs, simmer a few minutes longer to get them nice and coated and serve.
Note: Red curry paste can vary in heat. I’d suggest starting with 2 Tablespoons and going up from there if you’d like more heat.
What to serve with curry meatballs:
- Spicy Mangos (these are not to be missed and so easy to make – just combine mangos, lime juice, lime zest and serrano pepper for heat).
- Naan bread
Wine pairings with curry:
- Dry Riesling is a great match for this curry. The hint of sweetness will tame down the heat while its acidity stands up to the bold blend of spices.
- Gewurztraminer is another lightly sweet wine that pairs nicely with this dish.
If you loved these Thai Curry Meatballs with Spicy Mango I would appreciate it so much if you would give it a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
More Curry Recipes:
- Curry Chicken Skewers with Lime
- 5-Minute Curry Chicken Salad Lettuce Wraps
- Coconut Curry Butternut Squash Soup
More Ground Turkey Recipes:
More Meatball Recipes:
More Mango Recipes:
- Mango Cobbler Recipe
- Grilled Mango Chicken Recipe
- Mango Michelada (Mexican Beer Cocktail)
- Fish Taco Bowls with Avocado Crema
Curry Meatballs Recipe
Thai Curry Meatballs with Spicy Mango
- 1 large egg
- 1 clove garlic (minced or grated)
- 1 teaspoon ginger paste (or finely minced ginger)
- 2 teaspoons low-sodium soy sauce
- 1 pound ground turkey or chicken
- ½ cup plain breadcrumbs
- 2 green onions (thinly sliced)
Coconut Curry Sauce:
- 1 Tablespoon extra virgin olive oil
- 1 shallot (minced)
- 3 cloves garlic (minced)
- 1 can (14 ounce full-fat coconut milk)
- 2-3 tablespoons Thai red curry paste (depending on how spicy you like it)
- 2 Tablespoons low-sodium soy sauce
- 2 teaspoons ginger paste (or finely minced ginger)
- Large handful of baby spinach
- 1 Tablespoon lime juice
- 1/4 cup fresh cilantro and/or basil (roughly chopped)
- 1 fresh mango (diced)
- 1 serrano pepper (seeded and minced)
- 1 lime (zested and juiced)
- Steamed rice
- Lime wedges
- Preheat oven to 450-degrees.
- In a large bowl, whisk together egg, garlic, ginger and soy sauce. Add ground turkey, breadcrumbs, and green onions. Mix until just combined.
- Form the meat into tablespoons sized balls (about 15-20 meatballs) and place them on a baking sheet. Bake for 15-20 minutes until cooked through.
- Meanwhile, heat the olive oil in a large skillet over medium heat. Add the shallot and garlic and cook until shallot becomes translucent, about 2-3 minutes.
- Add coconut milk, curry paste, soy sauce and ginger. Stir to combine and bring to a simmer. Add the cooked meatballs and simmer about 5 minutes, until they’re well coated in the sauce.
- Remove from the heat and stir in spinach, lime juice, cilantro and/or basil. Taste and season with additional salt and pepper, if needed.
- Combine mango, serrano, lime zest and lime juice in a small bowl.
- Serve meatballs and curry sauce over bowls of rice topped with spicy mango mixture.