Turkey Meatball Curry
User Reviews
5
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
4 servings
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Calories
380 kcal
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Course
Main Course
Turkey Meatball Curry
Description
The recipe begins with preparing a red curry sauce by simmering coconut milk, red curry paste, maple syrup, and salt together until thickened, resulting in a creamy, flavorful sauce. The turkey meatballs are mixed with egg, liquid aminos, garlic, ginger, green onions, tapioca flour for binding, and salt. Formed meatballs are cooked in avocado oil over medium-high heat until browned and firm, developing a crisp exterior even if somewhat flattened.
The variation possible with tapioca flour allows adjustment for proper meatball texture, and gluten-free all-purpose flour may be used as a substitute if required. The combination offers a hearty protein element paired with a fragrant, slightly sweet curry, making it suitable for serving alongside steamed rice or flatbreads to soak up the sauce.
Adjusting the tapioca flour quantity based on the turkey's moisture content can improve meatball cohesion. The skillet cooking method promotes browning and texture contrast between the crusty outside and tender inside.
Ingredients
Meatballs:
- 1 lb ground turkey
- 1 egg well beaten
- 2 Tbsp liquid aminos
- 3 cloves garlic
- 1 Tbsp ginger peeled and grated, fresh
- 2 green onions finely chopped
- ¼ cup tapioca flour or more if needed
- ½ tsp salt sea salt
- 2 to 3 Tbsp avocado oil for cooking meatballs
Red Curry Sauce:
- 1 coconut milk can
- 2 Tbsp red curry paste
- 1 Tbsp pure maple syrup optional, or coconut sugar
- ½ tsp salt to taste, sea salt
- ½ red onion
- ½ red bell pepper
Instructions
- Prepare the red curry sauce by adding the coconut milk, red curry paste, pure maple syrup, and sea salt to a saucepan and bring to a full boil. Reduce the heat and allow the sauce to gently boil while you’re preparing the rest of the recipe. This ensures the sauce turns out thick and flavorful.
- Add all of the ingredients for the turkey meatballs to a mixing bowl and use your hands to mix it all together until well-combined (you can also mix the meatball mixture in a stand mixer fitted with the paddle attachment).
- Heat a large skillet over medium-high heat and add 2 to 3 tablespoons of avocado oil. Allow the skillet to heat up for a couple of minutes.
- Form balls out of the turkey mixture, then place them on the hot skillet. Allow the meatballs to brown for 2 to 3 minutes, until crispy. Flip and continue browning. Roll or flip the balls on an additional side and cook 1 minute longer. It’s okay if the meatballs are more flat than round (this is how mine typically turn out).
- Transfer the meatballs to a plate and set aside (note: they will not be cooked through just yet).
- Add the onion and bell pepper to the skillet and saute, stirring occasionally, until softened, about 4 to 5 minutes.
- Transfer the meatballs back to the skillet with the onions and bell pepper and pour the red curry sauce over everything. Give it a little stir, bring mixture to a full boil, then reduce the heat and cover. Cook, stirring occasionally, for 15 to 20 minutes.
- Serve meatball curry with your choice of steamed or fried rice or cauliflower rice.
Notes
- Add tapioca flour gradually (¼ cup up to ⅔ cup) to ensure meatballs hold together well.
- Gluten-free all-purpose flour can substitute tapioca flour if preferred.
- Use avocado oil for frying to achieve crisp meatball surfaces without sticking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Serving | 1of 4 | |
| Calories | 380kcal | 19% |
| Carbohydrates | 10g | 3% |
| Protein | 27g | 54% |
| Fat | 24g | 37% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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