These turkey meatballs are here to make your life easier. Just a couple of ingredients and you’ve got some magic happening. Turkey mince, red curry paste sauce (the best sauce for turkey meatballs) and the creamy dreamy flavour of coconut milk. Are you ready for this deliciousness in your life? As always, all ingredients are available from the one-stop-shop that it Aldi! ♥
Thai Red Curry Turkey Meatballs
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We’re getting into autumn and of course, that means getting cosy dinners on the table with minimal stress and fuss is pretty much your life mission right now. Me too, friend. Me tooo!
Enter “the best turkey meatballs” you’re ever gonna eat.
Let’s break it down as per usual. Your shopping list is going to consist of
Ingredients needed for Thai Curry Turkey Meatballs
- Turkey mince
- Thai red curry paste
- Coconut milk
- An onion
- Some garlic
- Soy Sauce
Once you’ve picked up all your ingredients you’re going to need a medium-size mixing bowl, a baking tray and a high sided frying pan. Have I also mentioned that everything gets made in one pan, so you’ve got minimal washing up and complete convenience? Because that is how we roll on a busy weeknight… or a lazy weekend. Either way.
How to make turkey meatballs step by step
- Add your turkey mince, some curry paste, chopped coriander and some garlic (use this zester to make it easy) to a bowl. Using a wooden spoon, (or your hands) mix everything together.
- Roll the seasoned turkey mince into meatballs about a tablespoon in size. Space them out on a baking tray or a plate. This is just somewhere to put them while you roll, so it doesn’t really matter what you use. Just as long as it’s flat and big enough to hold everything.
- Once you’ve rolled all the meatballs, heat some olive oil in your high sided frying pan and gently fry the meatballs on all sides until golden. Remove them to a plate and let rest while you make the sauce.
- Add the onion to the pan and scrape up any brown bits from the meatballs. You may need to add a splash of water to make this easier. Sautee the onion gently until it’s golden and soft. Add the curry paste and stir. Pour in the coconut milk and give it all a good whisk around.
- Once the sauce is mixed well and silky creamy smooth, add the meatballs back in and let the pan simmer with the lid on for about 10 minutes until the meatballs are cooked through.
- Top with the rest of the chopped coriander, some basil and some lime wedges and spring onion if you’ve got them around.
Now let’s talk about all the things you can do with these turkey meatballs!
- Serve over steaming piles of rice or noodles
- Add in some spinach or kale
- Throw in some frozen vegetables
- Throw in some fresh vegetables
- Top with some chopped roasted peanuts
- You could even use pork mince in this recipe if you wanted to
- Cook in the slow cooker to have them ready without doing anything at all!
- Eat on the sofa in front of the fire while watching a film! ← The best way!
This food- this cosy, one-pot, back-to-cooking- type food. It’s my love language and I’m here for it all autumn long. I hope you join me. And we can talk about what films we watched while we ate steaming piles of Thai curry turkey meatballs!
Savvy Bites Easy Dinners
Tools used to make these Thai Curry Turkey MeatballsPrint
Quick and easy turkey meatballs in The BEST Thai Curry sauce. One pan, 30 minutes and a few ingredients from Aldi UK and you’ve got the perfect dinner!
- 500g turkey mince
- 1/2 bunch fresh basil chopped or 2 tablespoons dried basil
- 4 garlic cloves, grated or minced
- 2 green onions, finely chopped
- 1 tablespoons soy sauce
- 1 tsp Thai red curry paste
- 2 tablespoons oil
For the Sauce
- 1 small brown onion, finely chopped
- 4 cloves garlic minced
- 100g Thai red curry paste
- 1 tin full fat coconut milk
- juice of 1 lime
- 1 tablespoon brown sugar
- 1/2 bunch fresh basil
- 1/2 bunch fresh coriander
- chili flakes (optional)
- To make the meatballs, mix all the ingredients except the oil in a medium size bowl until all the ingredients are fully incorporated into the turkey. Using slightly wet hands roll the meatballs into 2 tablespoon sized balls. Heat the oil in a non stick or cast iron skillet. Brown the meatballs on all sides, but don’t cook them all the way through. Once the meatballs are browned, set them aside on a plate while you make the sauce.
- To make the curry sauce, drain all but 1 tablespoon of oil from the pan. Add the onion to the pan and cook for about 5 minutes until the onions are soft and translucent. Add the garlic to the pan and cook for a further 2 minutes. Add the Thai red curry paste to the pan use a whisk to stir it around the pan. Pour the coconut cream/ milk into the pan and use a whisk to stir into the curry paste until a smooth paste forms. Add lime juice, brown sugar and season to taste.
- Bring the sauce to a boil and add the meatballs back to the sauce. Turn the heat down to a simmer and cook covered for a further 15-20 minutes or until the meatballs are cooked. Stir in the fresh basil.
- Serve these meatballs over rice or with noodles or roasted veggies. Top with the chopped coriander and some chilli flakes.
- Turkey meatballs should be cooked to an internal temperature of 74C or 165F.
- The calories and nutritional info listed is for meatballs and sauce only. Doesn’t include noodles or rice.
- Category: Dinner
- Method: Simmer
- Cuisine: Thai
Keywords: One pot dinner, Turkey, Meatballs, Asian
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