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Turkey Meatballs With Red Curry Sauce Recipe

Turkey Meatballs With Red Curry Sauce

Tender turkey meatballs simmer in a creamy Thai red curry coconut sauce with sweet red bell pepper, ginger, garlic, and lime. This flavorful dinner serves four and pairs beautifully with jasmine rice or rice noodles.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Turkey Meatballs
  • 1 pound Ground turkey, preferably 93% lean
  • 1/2 cup Panko breadcrumbs
  • 1 Large egg
  • 2 Scallions, thinly sliced
  • 2 Garlic cloves, finely minced
  • 1 tablespoon Fresh ginger, grated or minced
  • 1/4 cup Fresh cilantro, chopped, plus more for garnish
  • 1 tablespoon Fish sauce
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1 tablespoon Neutral oil, for browning if using a skillet
Red Curry Sauce
  • 1 tablespoon Neutral oil
  • 1 Small yellow onion, finely chopped
  • 2 Garlic cloves, minced
  • 1 tablespoon Fresh ginger, minced
  • 2 tablespoons Thai red curry paste
  • 1 13.5- to 14-ounce can Unsweetened coconut milk
  • 1 cup Low-sodium chicken broth
  • 1 tablespoon Fish sauce
  • 1 tablespoon Packed light brown sugar
  • 1 Red bell pepper, thinly sliced
  • 1 tablespoon Fresh lime juice
  • 2 tablespoons Fresh cilantro or Thai basil, chopped

Method
 

Step-by-Step
  1. Heat the oven to 400°F, or prepare a large skillet for stovetop browning.
  2. Combine the turkey, panko, egg, scallions, garlic, ginger, cilantro, fish sauce, salt, and pepper in a bowl. Mix only until the ingredients are combined.
  3. Shape the mixture into approximately 1 1/2-inch meatballs, making about 18–20. For the oven method, arrange them on a lightly oiled baking sheet and roast for 15–18 minutes, until nearly cooked through.
  4. For the skillet method, heat 1 tablespoon neutral oil over medium heat and brown the meatballs, turning them to color several sides. They will finish cooking in the curry sauce.
  5. Heat 1 tablespoon neutral oil in a large skillet or sauté pan. Cook the onion for 3–4 minutes, then add the garlic and ginger and cook for about 30 seconds.
  6. Add the red curry paste and fry it for 1–2 minutes, stirring constantly, until fragrant. Pour in the coconut milk and chicken broth, then add the fish sauce, brown sugar, and sliced bell pepper.
  7. Bring the sauce to a gentle simmer and add the meatballs. Cover the pan partially and simmer for 8–10 minutes, turning the meatballs once, until the sauce thickens slightly and the meatballs reach 165°F internally.
  8. Stir in the lime juice and chopped cilantro or Thai basil. Taste carefully, then serve with jasmine rice, rice noodles, or steamed vegetables.

Notes

Do not overwork the turkey mixture, because gentle mixing keeps the meatballs tender. Frying the curry paste before adding the coconut milk develops a deeper flavor. Store leftovers refrigerated in an airtight container and reheat gently until hot throughout.