Name: Red Curry Turkey Meatballs
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Thai-Inspired
Ingredients: For the Meatballs:; 2 lbs 94% lean ground turkey; 1 large egg; 2/3 cup almond flour (or almond meal); 1/2 cup diced onion; 1 tablespoon red Thai curry paste; 1 tablespoon minced garlic; 1/4 teaspoon salt; For the Sauce:; 1 (14 oz) can lite coconut milk (1 1/2 cups); 1/2 cup unsweetened cashew milk (or other non-dairy milk); 2/3 cup cashew butter; 1/4 cup coconut aminos (or tamari/soy sauce if not paleo); 3 tablespoons red Thai curry paste; 3 large Medjool dates, pitted (or 3 tablespoons honey or molasses); 2 tablespoons finely chopped fresh ginger (or 1 tablespoon ginger paste); 2 tablespoons minced garlic; Juice of 2 limes; 1 teaspoon fish sauce (optional); 1/2 teaspoon salt, to taste

Description

These Thai-Inspired Red Curry Turkey Meatballs are tender, flavorful, and slow-cooked in a creamy, spiced coconut curry sauce. Perfect for a paleo or Whole30 meal, they pair beautifully with veggies or grains and offer a bold, comforting bite in every forkful.

Ingredients

For the Meatballs:
2 lbs 94% lean ground turkey
1 large egg
2/3 cup almond flour (or almond meal)
1/2 cup diced onion
1 tablespoon red Thai curry paste
1 tablespoon minced garlic
1/4 teaspoon salt
For the Sauce:
1 (14 oz) can lite coconut milk (1 1/2 cups)
1/2 cup unsweetened cashew milk (or other non-dairy milk)
2/3 cup cashew butter
1/4 cup coconut aminos (or tamari/soy sauce if not paleo)
3 tablespoons red Thai curry paste
3 large Medjool dates, pitted (or 3 tablespoons honey or molasses)
2 tablespoons finely chopped fresh ginger (or 1 tablespoon ginger paste)
2 tablespoons minced garlic
Juice of 2 limes
1 teaspoon fish sauce (optional)
1/2 teaspoon salt, to taste

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, mix together all meatball ingredients until well combined. Form into golf ball–sized meatballs using your hands or a spoon.
Heat a large skillet over medium heat. Brown the meatballs in batches, 2–3 minutes per side. Transfer to a slow cooker.
In a blender or food processor, combine all sauce ingredients. Blend until smooth. Taste and adjust salt or sweetness as desired.
Pour sauce over the meatballs in the slow cooker, ensuring they are well coated.
Cook on high for 2 hours or on low for 4 hours, or until meatballs reach an internal temperature of 165°F.
Serve warm over zucchini noodles, sweet potato noodles, spaghetti squash, cauliflower rice, greens, or your preferred grain.

Notes

Use full-fat coconut milk for an even richer sauce if desired.
For a nut-free version, substitute sunflower seed butter for cashew butter.
Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months.
To make on the stovetop, simmer browned meatballs and sauce together in a covered pot over low heat for 30–35 minutes.

Nutrition

Serving Size: 1 serving
Calories: 395
Sugar: 7g
Sodium: 520mg
Fat: 26g
Saturated Fat: 9g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 2g
Protein: 29g
Cholesterol: 110mg