Description

Juicy, fragrant meatballs made with ground turkey, red curry paste, and coconut milk, baked until golden and served in a creamy coconut curry sauce. This gluten-free, low-carb dish is perfect for busy weeknights and kid-approved.

Ingredients

Scale

1 pound (450g) ground turkey or chicken (93% lean)
2 tablespoons red curry paste (authentic Thai brand)
2 tablespoons full-fat canned coconut milk (thick cream)
1/4 cup (30g) almond flour
1 tablespoon coconut flour
1 large egg, beaten
1 teaspoon fish sauce
1 teaspoon fresh ginger, grated
2 cloves garlic, minced
2 stalks green onions, finely chopped (white and light green parts)
2 tablespoons fresh cilantro, chopped
1 teaspoon lime zest
1/2 teaspoon salt (plus more to taste)
Black pepper to taste
1 can (13.5 oz) full-fat coconut milk (for sauce)
1 tablespoon red curry paste (for sauce)
2 tablespoons fresh lime juice
1 tablespoon coconut aminos or gluten-free soy sauce
1 teaspoon brown sugar or coconut sugar
1 medium red bell pepper, sliced

Instructions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium bowl, combine ground turkey, 2 tablespoons red curry paste, 2 tablespoons coconut milk, almond flour, coconut flour, egg, fish sauce, ginger, garlic, green onions, cilantro, and lime zest.
Mix gently with hands until just combined; do not overmix to avoid dense meatballs.
Roll mixture into 20-24 uniform meatballs (approx. 1.5 tablespoons each) and place on the baking sheet.
Bake for 15-18 minutes until internal temperature reaches 165°F (74°C) and lightly browned.
While meatballs bake, combine 1 can coconut milk, 1 tablespoon red curry paste, lime juice, coconut aminos, and brown sugar in a small saucepan over medium heat.
Whisk sauce until smooth and simmer for 3-4 minutes until slightly thickened.
Remove meatballs from oven, pour warm sauce over them, and toss gently to coat.
Serve immediately with steamed jasmine rice, cauliflower rice, or roasted vegetables.

Notes

Do not overmix the meat to prevent tough meatballs. Use full-fat canned coconut milk for richness. If the mixture is too wet, add more almond flour; if too dry, add more coconut milk. Chilling the mixture for 15 minutes before rolling makes it easier to handle. The sauce can be adjusted for spice by adding more curry paste or balancing with sugar/coconut milk.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Cuisine: Thai

Nutrition

Serving Size: Approximately 3-4 me
Calories: 280
Sugar: 3
Sodium: 450
Fat: 18
Saturated Fat: 12
Carbohydrates: 8
Fiber: 2
Protein: 22

Keywords: gluten-free, coconut curry, meatballs, baked, healthy dinner, low-carb, kid-friendly, meal prep, turkey meatballs, dairy-free