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Red Curry Thai Turkey Meatballs

Red Curry Thai Turkey Meatballs

  • Author: Mila Furman
  • Total Time: 25 minutes
  • Yield: 8 people 1x


Tender and juicy meatballs full of curry, spice and everything nice! Deliciously savory and super healthy because they are made with lean turkey. Your meatball game just reached a new level.




  • 2 pounds ground turkey (you can also use, ground beef or chicken)
  • 1 onion (minced on microplane or shredded on a box grater)
  • 3 tbsp cilantro
  • 3 tsp sesame oil
  • 1 cup Panko breadcrumbs
  • 1 tbsp ground ginger
  • 5 garlic cloves minced on the microplaner
  • 2 eggs
  • ¼ cup soy sauce
  • few squirts of siracha (depending how spicy you like it)


  • 1 tbsp coconut oil
  • 1 medium onion (finely chopped)
  • 3 garlic cloves (minced on microplane)
  • 1 inch knob of ginger (minced on microplane)
  • 3 tbsp red curry paste
  • 1 cup chicken stock
  • 1/2 a cup smooth peanut butter
  • extra cilantro and limes to garnish


Turkey Meatballs

  1. Place ground turkey, onion, eggs, panko, garlic, soy sauce, cilantro and seasoning go in a bowl. Just make sure you do not over mix. Mix JUUUUUUUST enough for everything to be combined.
  2. Next we prepare to scoop our meatballs out onto a sheet pan. And then I use my neat little trick to make sure my parchment paper for my sheet pan stays ON the sheet pan.
  3. Prepare a sheet pan by spraying it with pan spray and THEN putting parchment on top. Create a huge “X” on the sheet from one corner to the next. This is a great trick to get your paper to stick onto the sheet pan. I learned THAT in culinary school! See how important education is!?!
  4. X marks the spot isn’t just for treasure maps.
  5. Next…take a melon baller, or a smaller ice cream scoop or a teaspoon and scoop out the meatballs onto the sheet pan.
  6. Leave the edges a little “rougher” do not smooth them out, you will get nice, crispy edges this way.
  7. Place in a 450-degree oven for 12-15 minutes.


  1. Place coconut oil, onion, garlic and ginger into a pan and cook over medium heat.
  2. Let that sauté for about 2 minutes until fragrant. Then we add in our gorgeous red curry paste, a bit of chicken stock and my favorite ingredient of this dish…PEANUT BUTTER!
  3. Stir stir stir!!! The peanut butter not only acts as UBER flavor but it also acts as an emulsifier so you get a nice clean and smooth sauce. Simmer for about 5 minutes until the sauce has thickened slightly. At this point you can also throw the sauce through a Vitamix or food processor so that it is smooth. I like mine with a bit of texture so I leave it as is.
  4. By then the meatballs are ready and gorgeously caramelized. Remove from the oven. And immediately add to the sauce.
  5. Immediately garnish with fresh cilantro, add in a few squeezes of lime and serve over copious amounts of delicious white rice 🙂
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Category: Appetiser, Main Entree, Meatballs
  • Cuisine: Thai