Thai Curry Meatballs

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!

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

• Rice or Rice Cooker Coconut Rice
• Quinoa
• Thai Quinoa Salad
• Sauteed Spinach
• Stir Fry Veggies
• Spaghetti Squash
• 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

• Curry Chicken Skewers with Lime
• Curry Corn Chowder
• Butternut Squash Curry
• Potato Vindaloo Curry
• Curry Pasta
• Lamb Curry
• Coconut Curry Butternut Squash Soup

More Meatball Recipes

• Sticky Mongolian Meatballs
• Marry Me Chicken Meatballs
• Peruvian Chicken Meatballs
• Spanish Meatballs
• Butter Chicken Meatballs
• Easy Turkey Swedish Meatballs

More Ground Turkey Recipes

• Taco Zucchini Boats 
• Turkey Picadillo
• Pumpkin Chili
• Turkey Swedish Meatballs
• Turkey Taco Lettuce Wraps
• More → 25+ BEST ground turkey recipes

Did you try this Thai Meatball Recipe?

If you loved these Thai Curry Meatballs 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.

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Love mango? 💛 Be sure to check out these 45+ easy mango recipes!

PS – If you have leftover coconut milk, try out one of these 45+ recipes that use coconut milk.

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!