This recipe for Thai Meatballs 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!
Table of Contents
I love a good curry recipe. Curry Chicken Skewers with Lime, Curry Chicken Salad, Coconut Curry Butternut Squash Soup, even this Curry Pasta all have a special place in my heart.
So, I thought it was time to finally share this recipe with you – Curry Turkey 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 mangos – it’s basically irresistible.
The contrast of those delicious cool & sweet mangos 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.
Ingredients Needed
For the Meatballs
- Ground Turkey – Feel free to swap out the turkey for ground dark meat chicken, ground pork or ground beef. Or, try a meatless alternative like Impossible beef.
- Egg
- Garlic
- Ginger Paste – Look for ginger paste near the fresh herbs of your grocery store’s produce section. You can also use freshly minced ginger or frozen ginger cubes.
- Soy Sauce – I prefer to use low sodium soy sauce. Or, use tamari or coconut aminos.
- Plain Breadcrumbs – Or, panko.
- Green Onions
For the 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.
- Coconut Milk – This is the coconut milk that is sold in cans in the asian foods aisle.
- Red Curry Paste – Different brands can vary in heat. I’d suggest starting with 2 Tablespoons and going up from there if you’d like more heat.
- Soy Sauce – Adds that umami flavor and the perfect amount of salt. I prefer to use low sodium soy sauce. Or, use tamari or coconut aminos.
- Ginger – You can use fresh ginger that is grated. Or, look for ginger paste that is sold in the produce section of grocery stores. It’s a huge timesaver!
- Garlic + Shallot
For the Spicy Mangos
- 1 fresh mango (diced)
- 1 serrano pepper (seeded and minced)
- 1 lime (zested and juiced)
Recipe Tips
- Don’t use only white meat ground turkey. It will be too dry. Stick to ground dark meat or a mix of white and dark meat. If you can’t find ground turkey already in the case, check with the butcher to see if they can grind up some boneless dark meat for you fresh!
- 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. This ensures they’ll cook evenly.
- Use a cookie scoop to make the process easier and ensure your meatballs are all the same size.
- Wet your hands to make the process less sticky.
- Use a meat thermometer. Meatballs are done when they reach a temperature of 160-degrees. I love using this meat thermometer to test for doneness.
How to Make Ahead, Store and Reheat
Make Ahead: Form the turkey meatballs ahead of time and keep them in the refrigerator until you’re ready to cook them. They will keep for up to 5 days. Or, freeze the meatballs on a baking sheet, spaced apart so they don’t stick to each other. Once frozen, store in freezer safe bags. To serve, bake frozen meatballs at 350 degrees for 10-15 minutes, until heated through.
Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight. Note: I don’t recommend freezing the coconut curry sauce. I would make that last minute and add the meatballs to it before serving.
Reheat: Simmer on a stovetop while covered on low heat until heated through. Or use a microwave and reheat in 1 minute increments until warm.
What to Serve With Them
- More → 25+ sides for Meatballs
Or serve them as an appetizer on a platter with toothpicks, and some naan bread or pita bread for dipping into the sauce.
Wine Pairings
- 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.
More Curry Recipes
More Meatball Recipes
More Ground Turkey Recipes
- More → 25+ BEST ground turkey recipes
Love mango? 💛 Be sure to check out these 45+ easy mango recipes!
Did you try this Thai Meatball Recipe?
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PS – If you have leftover coconut milk, try out one of these 45+ recipes that use coconut milk.
Full Recipe
Thai Meatballs
Equipment
- Cookie Scoop
Ingredients
Turkey Meatballs:
- 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)
Spicy Mangos:
- 1 fresh mango (diced)
- 1 serrano pepper (seeded and minced)
- 1 lime (zested and juiced)
For Serving:
- Steamed rice
- Lime wedges
Instructions
- 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.
Nutrition
This post was originally published in 2021. It was updated in 2022 to add new information. The original Thai Meatballs recipe remains the same. Enjoy!
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