Coconut Curry Turkey Meatballs
shared by Nibblore Kitchen
Tender turkey meatballs simmer in a creamy, sunset-orange coconut curry with ginger, lime, and gentle heat. Browning the meatballs first builds savory depth, while finishing them in the sauce keeps them juicy. Serve with plenty of rice to catch every spoonful. • Wet or lightly oil your hands before shaping the sticky turkey mixture. • Keep the curry at a gentle simmer; vigorous boiling can toughen lean turkey and cause coconut milk to separate. • Different curry pastes vary in heat and saltiness, so taste the finished sauce before adding extra salt. • Use ground chicken in place of ground turkey with the same cooking method and target temperature. • For a milder curry, use 1 tablespoon red curry paste; for more heat, add sliced fresh chile at serving. • Thai basil can replace the cilantro for a more aromatic finish. • Serve with rice noodles or cauliflower rice instead of jasmine rice. Refrigerate the meatballs and sauce in an airtight container for up to 3 days; store rice separately. Reheat gently in a covered skillet over medium-low heat with a splash of water, or microwave in short intervals, until the meatballs reach 165°F (74°C). Freeze the cooled meatballs and sauce without rice for up to 2 months, thaw overnight in the refrigerator, and reheat gently.
- Total time
- 45 min
- Servings
- 4
- Difficulty
- Beginner-friendly
Create a free account to keep this recipe in your own cookbook and find it again when it’s time to cook.
Save to my cookbook — freeIngredients
- 1 lbground turkey, preferably 93% lean
- 3scallions, thinly sliced with white and green parts separated
- 3 clovegarlic, finely grated and divided
- 1 tbspfresh ginger, finely grated and divided
- ¾ tspkosher salt, divided
- 2 tbspneutral oil, divided
- 2 tbspThai red curry paste
- 1 tbsptomato paste
- 1 canfull-fat coconut milk, 13.5 ounces
- 1 tbspbrown sugar
- 1lime, zested and juiced
- ½ cupfresh cilantro leaves, roughly chopped
- 3 cupcooked jasmine rice, hot, for serving
Instructions
- 1Combine the turkey, scallion whites, half the garlic, half the ginger, 1/2 teaspoon salt, and lime zest in a medium bowl. Mix gently with clean hands just until evenly combined; overmixing can make the meatballs firm.
- 2With damp hands, shape the mixture into 16 meatballs, about 1 1/2 inches wide. Place them on a plate while heating the skillet.
- 3Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the meatballs in a single layer and cook for 6 to 8 minutes, turning every 2 minutes, until browned on several sides. They will not yet be cooked through. Transfer them to a clean plate.
- 4Reduce the heat to medium and add the remaining 1 tablespoon oil. Stir in the remaining garlic and ginger and cook for 30 seconds. Add the red curry paste and tomato paste; cook, stirring constantly, for 1 minute, until the mixture darkens slightly and smells fragrant.
- 5Slowly stir in the coconut milk, scraping up the browned bits from the skillet. Add the brown sugar and remaining 1/4 teaspoon salt, then bring the sauce to a gentle simmer.
- 6Return the meatballs and any accumulated juices to the skillet. Reduce the heat to medium-low, cover, and simmer gently for 8 minutes. Uncover and simmer for 3 to 5 minutes more, turning the meatballs once, until the sauce lightly coats a spoon and the centers of the meatballs reach 165°F (74°C).
- 7Remove the skillet from the heat and stir in 1 tablespoon lime juice. Taste and add more lime juice or salt if needed. Scatter with the scallion greens and cilantro, then serve over hot jasmine rice.