Recipe Background
Italy often gets all the attention when it comes to meatballs, but other cultures have their own unique takes on the classic dish. Thai Meatballs infuse each bite of the juicy, tender meat with delicious Southeast-Asian flavors like extra savory fish sauce and spicy curry powder. When these Thai Meatballs are coated in a sweet, refreshing, and zesty coconut curry, it tastes like nothing you've ever tasted before... and you'll be craving to have it again in a hurry! Serve these up over jasmine rice and you'll have a dinner to remember.
Italy often gets all the attention when it comes to meatballs, but other cultures have their own unique takes on the classic dish. Thai Meatballs infuse each bite of the juicy, tender meat with delicious Southeast-Asian flavors like extra savory fish sauce and spicy curry powder. When these Thai Meatballs are coated in a sweet, refreshing, and zesty coconut curry, it tastes like nothing you've ever tasted before... and you'll be craving to have it again in a hurry! Serve these up over jasmine rice and you'll have a dinner to remember.
Ingredients
For the Thai meatballs:
- 1 pound ground turkey
- 1/2 cup green onions diced
- 1 teaspoon fresh garlic minced
- 1 teaspoon fresh ginger minced
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce
- 1/2 cup breadcrumbs
- 1 large egg
- 1 teaspoon salt
For the coconut curry:
- 1 tablespoon coconut oil
- 1 medium onion diced
- 1 red bell pepper sliced
- 2 tablespoons red curry paste
- 1 (13.5-ounce) can coconut milk
- 1 tablespoon fish sauce
- 1 lime juiced and zested
- 1/2 cup fresh basil leaves or to taste
Directions
- In a large mixing bowl, combine the ground turkey with the green onion, the garlic, the ginger, 1 tablespoon of the curry paste, 1 tablespoon of the fish sauce, the breadcrumbs, the egg, and the salt, mixing well until it forms into a uniform consistency.
- Let the meat mixture chill in the fridge to allow the flavors to infuse inside of the meat for at least 20 minutes and up to overnight.
- Preheat the oven to 400 degrees F.
- Take 2 tablespoons of the turkey mixture at a time and roll into meatballs.
- Transfer the meatballs onto a parchment-paper-lined half-sheet baking pan and lightly coat with some cooking oil spray to keep them from sticking, if needed.
- Bake the meatballs until fully cooked and the internal temperature reaches 165 degrees F as read on a meat thermometer, about 18-20 minutes. Set aside.
- While the meatballs are baking in the oven, heat the oil in a large skillet over medium-high until the oil sizzles, about 1 minute.
- Add the onion and the bell pepper to the hot coconut oil and sauté until tender, about 3-4 minutes.
- Stir the remaining curry paste into the veggie mixture until well combined and cook for 1 minute.
- Add the coconut milk, the remaining fish sauce, the lime zest, and the lime juice to the veggie mixture, stirring well to combine.
- Bring the sauce to a boil.
- Reduce the heat to medium and let the sauce simmer for 3-4 minutes, stirring occasionally.
- Stir in the fresh basil and the baked meatballs and toss well to coat evenly.
- Serve immediately.
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