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:
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Turkey Meatballs in Coconut Curry Sauce
An easy full flavored meatballs that is tender with the added bonus of gluten-free and keto friendly.
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Servings: 5 People
Calories: 616kcal
Equipment
- Sheetpan lined with Parchment Paper
- Heavy Bottom Pot to cook sauce
Ingredients
FOR THE TURKEY MEATBALLS:
- 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
FOR THE COCONUT CURRY SAUCE:
- 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
Instructions
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.
- Add the ground turkey meat to a large mixing bowl.
- 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.
- Remove the marinated turkey meat from the refrigerator.
- 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.
- Bake the meatballs 25 to 30 minutes, until lightly browned.
While the meatballs are baking, make the coconut curry sauce.
- Heat the ghee in a heavy bottom pot using medium heat.
- Saute the onions for about 5 minutes until the edges starts to brown slightly and the onions are soft.
- Add in the garlic and thyme leaves. Stir and cook 30 to 60 seconds.
- Add in the coriander and turmeric. Stir and cook 30 to 60 seconds.
- Add in the red curry paste. Stir.
- Add in the tomatoes. Season with a pinch of the salt and pepper. Stir and cook 5 minutes until the tomatoes starts to breakdown.
- Add in the potatoes. Season with the remaining salt and freshly ground black pepper. Add in 1/4 cup of the cilantro. Stir.
- 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:
- Once the meatballs have cooked for 25 to 30 minutes until lightly brown, remove them from the oven.
- 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.
- 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.
- 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!
Notes
Tutorial Video Available: Turkey Meatballs in Coconut Curry Sauce
Nutritional information will vary depending on serving size.
Nutrition
Calories: 616kcal | Carbohydrates: 37g | Protein: 42g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1197mg | Potassium: 1431mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1699IU | Vitamin C: 31mg | Calcium: 152mg | Iron: 6mg
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