Thai Inspired Red Curry Meatballs (Edit recipe)

These tender meatballs are infused with aromatic red curry paste, coconut milk, and pineapple, offering a perfect blend of spicy, sweet, and savory notes. Simmered in a rich, creamy sauce that's both comforting and exciting.

15 minutes

25 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	508
Fat:	32 g
Carbohydrates:	16 g
Protein:	31 g
Cholesterol:	113 g
Sodium:	1386 mg
Fiber:	1 g
Sugars:	8 g
Calculated per serving.

by Spoons N Spices

View original recipe

Serves: 6

Ingredients

meatballs

2 lb Ground Turkey
2 whole Green Onion (Scallion), thinly sliced
3 cloves Garlic, minced
.5 cup Cilantro, leaves, roughly chopped
1 tsp Sea Salt
1 tsp Fish Sauce
2 Tbsp Coconut Aminos

red curry

4 cloves Garlic, minced
1 Tbsp Ginger Root, minced
1 whole Yellow Onion, thinly sliced
1 whole Bell Pepper, sliced .25 inch thick
2 Tbsp Avocado Oil
1 tsp Sea Salt
3 Tbsp Red Curry Paste
3 cup Coconut Milk, full-fat
1 whole Lime, juiced
1 Tbsp Coconut Aminos
1.5 cup Pineapple, cut into tidbits
.25 cup Thai Basil, plus more for serving
6 oz Rice Noodles, pad Thai (I like Lotus Foods brand)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a medium bowl, add the ground turkey, green onions, 3 garlic cloves, cilantro, 1 teaspoon sea salt, fish sauce, and 2 tablespoons of coconut aminos.
Thoroughly combine the meat mixture and use a cookie scoop to form meatballs.
To bake the meatballs in the oven, preheat the oven to 400 degrees. Place the meatballs on a parchment-lined sheet pan and bake for 15-17 minutes.
To bake the meatballs in an air fryer, place the meatballs in the basket and cook at 400 degrees for 6-7 minutes.
While the meatballs cook, add 2 tablespoons of avocado oil to a large skillet on medium heat.
Add 4 minced garlic cloves, minced ginger, thinly sliced onion, sliced bell pepper, and 1 teaspoon sea salt.
Sweat the mixture until the onions and bell pepper softens, about 3 minutes.
Add the red curry paste, stir into the mixture, and saute for about 1 minute.
Whisk in the coconut milk.
Add the lime juice, coconut aminos, and pineapple. Bring the mixture to a simmer.
Add in the Thai basil and cooked meatballs. Remove from the heat.
Cook the rice noodles according to the package.
To serve, top the rice noodles with the red curry meatball mixture in individual bowls.
Top with basil and cilantro.