Turkey Meatballs in Coconut Curry Sauce

Jump to Recipe

These beautifully flavored Turkey Meatballs is easy to make and will have your mouthwatering long after you have eaten them. A collection of beautiful spices and herbs coupled with yogurt, which serves as a tenderizer for the ground turkey eliminating the need to add bread crumbs, makes them ideal for gluten-free and keto friendly diets. Marinating the meat overnight also increases the depth of flavor; and simmering in a tad bit spicy coconut red curry paste sauce takes it to a specular level. Using ghee (clarified butter) as the cooking fat adds even more depth to the flavor. I hope you will try this recipe and enjoy it as much as we do. Happy Cooking!

Try these popular Chicken Meatballs recipes:

Chicken Meatballs with Sweet Peas in Chipotle Marinara Sauce

Chicken Meatballs | Greek Inspired

Want more wholesome and healthy recipes? Sign up for exclusive email updates.  Follow Us on Social Media: YouTube, Pinterest, Instagram,Twitter, Facebook, ,LinkedIn

5 from 1 vote

Turkey Meatballs in Coconut Curry Sauce

An easy full flavored meatballs that is tender with the added bonus of gluten-free and keto friendly.

Course Dinner, Entree, Lunch, Main Course
Cuisine Baked, Braised, Easy, Indian, Italian
Keyword African Cuisine, BBQ Sauce, Coconut Curry Sauce, curry paste, Curry Recipes, Gluten free meatballs, Gluten Free Recipes, How long to cook turkey meatballs, How to make turkey meatballs, Keto Diet, Keto Friendly recipes, Ketogenic, red curry paste, trending cusine
Prep Time 15 minutes
Cook Time 45 minutes
Marinating Time: 1 day
Total Time 1 day 1 hour
Servings 5 People
Calories 616 kcal
Author Yasmin Jackson



  • 2 pounds turkey ground meat (I use organic)
  • 1 shallot peeled and finely diced
  • 8 small garlic cloves pressed in a garlic press or finely minced
  • 1/2 cup fresh mint leaves finely chopped
  • 1/2 cup fresh cilantro finely minced
  • 1 tablespoon fresh dill finely chopped
  • 1 teaspoon sea salt or kosher. Adjust for your diet.
  • 1 teaspoon chipotle pepper
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup Greek plain yogurt
  • 2 tablespoons extra virgin olive oil


  • 2 tablespoons Ghee (clarified Butter)
  • 1 medium red onion peeled and sliced
  • 1 tablespoon fresh garlic pressed or finely minced
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 1 tablespoon red curry paste
  • 2 vine ripened tomatoes sliced (can sub 3 plum tomatoes)
  • 4 small russet potatoes rinsed thoroughly and diced/chunks small
  • 1/2 cup fresh cilantro finely chopped
  • 1/2 teaspoon sea salt or kosher (adjust for your diet)
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 cup fresh cilantro finely chopped
  • 3/4 cup coconut milk (can use up to 1 cup)
  • 2 cups chicken broth (may use up to 3 cups)
  • OPTIONAL: 1 whole habanero pepper (or hot pepper of choice)
  • 1 tablespoon lime juice freshly squeezed
  • 1 – 2 tablespoons fresh mint leaves


SEASON THE TURKEY 12 TO 24 HOURS IN ADVANCE. This allows for the meatballs to tenderize as well as develop a full flavor. (The meatballs will still taste great if you decide to shape and make them right away).

Let's marinate the ground meat.

  1. Add the ground turkey meat to a large mixing bowl.

  2. Add in all the marinade ingredients. Mix thoroughly. Cover with plastic wrap and refrigerate overnight, up to 24 hours.

    Note: If you are pressed for time, meatballs can be shaped and baked immediately (or marinate for less time).

12 to 24 hours later…

Preheat oven to 450F degrees. And line a sheetpan with parchment paper. Grease the paper with olive oil or non stick spray.

  1. Remove the marinated turkey meat from the refrigerator.

  2. Divide the meat into 15 equal portions (eyeball). Shape into rounds about 2 inches in diameter. Place the shaped meatballs on the parchment paper, spacing them about an inch apart to allow for browning.

    Note: I use a little bit of olive oil to grease my hands when shaping the meatballs and I shape them while still very cold. Makes the process easier.

  3. Bake the meatballs 25 to 30 minutes, until lightly browned.

While the meatballs are baking, make the coconut curry sauce.

  1. Heat the ghee in a heavy bottom pot using medium heat.

  2. Saute the onions for about 5 minutes until the edges starts to brown slightly and the onions are soft.

  3. Add in the garlic and thyme leaves. Stir and cook 30 to 60 seconds.

  4. Add in the coriander and turmeric. Stir and cook 30 to 60 seconds.

  5. Add in the red curry paste. Stir.

  6. Add in the tomatoes. Season with a pinch of the salt and pepper. Stir and cook 5 minutes until the tomatoes starts to breakdown.

  7. Add in the potatoes. Season with the remaining salt and freshly ground black pepper. Add in 1/4 cup of the cilantro. Stir.

  8. Pour in the coconut milk and chicken broth. Stir. Add in the hot pepper if using. Cover and bring to a boil. Reduce heat medium low or low and simmer for 15 to 25 minutes.

    Note: The sauce will be ready when the meatballs come out the oven and the potatoes are fork tender..

Let's bring it alltogether:

  1. Once the meatballs have cooked for 25 to 30 minutes until lightly brown, remove them from the oven.

  2. Before adding the meatballs to the sauce, stir in the lime juice. Tear the mint leaves into smaller pieces and add to the sauce. Stir.

  3. Transfer the meatballs into the coconut curry sauce. Add 1 to 2 tablespoons of the remaining cilantro. Stir. Cover and simmer for 10 to 15 minutes.

    Note: the meatballs will be fully cooked in about 10 minutes for the 2 inch size. If you make the meatballs larger, cook up to 15 minutes.

  4. Turn off the stove. Transfer to a serving bowl. Garnish with more fresh cilanto. Serve over brown or white rice. Or even pasta or mashed potatoes. Enjoy!

Recipe Notes

Tutorial Video Available: Turkey Meatballs in Coconut Curry Sauce

Nutritional information will vary depending on serving size.

Nutrition Facts
Turkey Meatballs in Coconut Curry Sauce
Amount Per Serving
Calories 616 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 15g94%
Trans Fat 1g
Polyunsaturated Fat 6g
Monounsaturated Fat 12g
Cholesterol 151mg50%
Sodium 1197mg52%
Potassium 1431mg41%
Carbohydrates 37g12%
Fiber 5g21%
Sugar 5g6%
Protein 42g84%
Vitamin A 1699IU34%
Vitamin C 31mg38%
Calcium 152mg15%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Please follow and like us:
Rate this recipe

Leave a Reply