Red Curry Turkey Meatballs
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Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
50 mins
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Servings
4 servings
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Calories
432 kcal
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Course
Main Course
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Cuisine
Thai
Red Curry Turkey Meatballs
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These red curry turkey meatballs combine ground turkey with curry, garlic, lemongrass, and ginger and pair them with sauteed veggies, all swimming in a delicious red curry sauce.
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Ingredients
For meatballs:
- 1 pound lean ground turkey
- 1 large egg lightly beaten
- 2 whole green onions thinly sliced
- 1/2 cup Panko bread crumbs
- 2 tablespoons minced fresh cilantro
- 1 tablespoon red curry paste
- 1 tablespoon grated fresh ginger
- 1 tablespoon lemongrass paste
- 1 tablespoons grated garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For curry sauce:
- 1 tablespoon coconut oil
- 3 whole carrots 1/2 inch dice
- 3 heads baby bok choy ends trimmed, thinly sliced
- 2 tablespoons red curry paste
- 1 (15 ounce) can light coconut milk
For serving:
- 4 cups cooked white rice
- 2 tablespoons minced cilantro
- 2 whole green onions thinly sliced, green part only
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Instructions
For meatballs:
- Preheat oven to 425 degrees F and line a baking sheet with parchment paper, set aside.
- In a large bowl add all the ingredients and mix together until well combined.
- Scoop out 1-1/2 tablespoons (I used my medium sized cookie scoop) of the meat mixture for each meatball. Roll gently into a ball and place on the prepared baking sheet.
- Place the meatballs into the oven and bake for 20-25 minutes or until the meatballs feel firm.
- Remove from the oven and add to the prepared vegetable curry sauce.
For curry sauce:
- While the meatballs bake start the vegetable curry sauce. In a large skillet add coconut oil and set over medium-high heat. Add in the carrots and cook for 5 minutes. Next, add in the white part of the sliced baby bok choy (leave the leafy green part on the cutting board but don't throw it away because we'll be using it) and cook for another 2 minutes.
- Stir in the red curry paste and the light coconut milk. Bring to a light simmer and cook for about 5 minutes to just help thicken up the sauce.
- Stir in the green leafy tops of the baby bok choy and stir into the warm curry sauce. Add in the meatballs, stir to coat and serve over rice.
- If you want to sauce to be thicker simply cook it down longer.
For serving:
- Cook the rice according to box directions and stir in minced cilantro.
- Plate the rice and top with meatballs and curry sauce. Sprinkle with sliced green onions.
- Note: The reason you cook the white and leafy sections of the baby bok choy separately is that if you throw in the leafy part too soon it gets overcooked.
Nutrition Information
Show Details
Serving
1g
Calories
432kcal
(22%)
Carbohydrates
53g
(18%)
Protein
34g
(68%)
Fat
9g
(14%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.03g
Cholesterol
109mg
(36%)
Sodium
716mg
(30%)
Potassium
464mg
(13%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
2065IU
(41%)
Vitamin C
3mg
(3%)
Calcium
67mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 432 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 432kcal | 22% |
| Carbohydrates | 53g | 18% |
| Protein | 34g | 68% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 109mg | 36% |
| Sodium | 716mg | 30% |
| Potassium | 464mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 2065IU | 41% |
| Vitamin C | 3mg | 3% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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