Learn how to make easy, delicious and budget-friendly curry meatballs with ground turkey meat and creamy red coconut sauce. You can use ground chicken or pork mince instead of turkey in this recipe.
Ingredients
For the meatballs
- 500 g ground turkey (1 lb.)
- 1/3 medium onion peeled and grated (can also be very finely diced but the juice from the grated onion adds more flavour to the meat and keeps it quite moist)
- 2 cloves of garlic minced or grated
- 1 tablespoon grated ginger thumb-sized knob
- 2 teaspoons mild curry powder
- 1 teaspoon salt
- 1/2 teaspoon white or black pepper
- 2/3 cup bread crumbs I used gluten-free ones
- 1 tablespoon olive oil
- Extra oil for cooking about 2 tablespoons
For the curry sauce
- 2 tablespoons olive or coconut oil
- 1/2 medium onion very finely diced
- 2 cloves garlic grated or finely diced
- 1 tablespoon of grated or diced ginger
- 1 small carrot diced
- 1/2 red bell pepper cut into short strips
- 2 tablespoons mild curry powder
- 1 teaspoon turmeric powder
- 1 teaspoon brown sugar can be omitted for Whole30
- 1 can 400 ml coconut milk (full-fat), shaken well
- 2.5 tablespoons fish sauce
- 1 tablespoon lime juice
- 1 tablespoon tomato paste
To finish
- 1/2 cup chopped coriander/cilantro
Instructions
- Combine the meatball ingredients and use your hands to fold the mixture until everything is well incorporated.
- Roll small meatballs, about tablespoon and a half of meat or so per ball. Set aside.
- Heat a large skillet/pan over medium-high heat. Once sizzling hot, add 2 tablespoons of oil. Place the meatballs in the pan, squash them slightly with your fingers. Cook for 5 minutes on each side, until browned. Remove from the pan.
- If using the same pan, give it a wash first.
- Make the curry sauce. Heat the pan over medium-high and add 2 tbsp olive oil or coconut oil. Add the onions, carrots and red peppers and cook for 2-3 minutes.
- Then add the garlic and ginger and cook for a minute or two, stirring a few times. You can add another drizzle of oil if it gets dry.
- Stir in the curry powder, turmeric, and brown sugar and stir. Then pour in the coconut milk, fish sauce and lime juice and stir to combine. Cook for 2-3 minutes on medium-low heat, stirring a couple of times.
- Add back the meatballs and stir through the sauce. Cook for 1-2 minutes and finish by topping with fresh coriander.
- Serve over rice with a side of broccoli or broccoli or other Asian greens and extra cilantro/coriander on top.
Video
Notes
Storing leftovers: Leftover curry meatballs can be stored in the refrigerator for up to 3-4 days in an airtight container. When reheating, you can either microwave the meatballs in the sauce or reheat them on the stovetop. If using the stovetop, heat the sauce and meatballs in a saucepan over medium heat until heated through. Make sure to stir the meatballs occasionally to prevent them from sticking to the bottom of the pan. If the sauce is too thick, you can add a little water or coconut milk to thin it out.
Freezing: These meatballs and the sauce freeze well, for up to 3 months.
Paleo/Whole30 version: swap breadcrumbs for almond meal and a little tapioca flour, omit the brown sugar and either add coconut sugar/honey or go without. Coconut milk should be sweet enough anyway.
Nutrition
Calories: 342kcal | Carbohydrates: 21g | Protein: 33g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 1703mg | Potassium: 612mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2650IU | Vitamin C: 25mg | Calcium: 62mg | Iron: 3mg
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