Thai Meatballs with Red Curry Sauce
Thai Meatballs with Red Curry Sauce
Ingredients
For the Meatballs
- 1 pound ground turkey
- 1 tablespoon lemongrass, minced
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 egg, large
- 1/2 cup panko breadcrumbs
- 1 tablespoon vegetable oil, for searing
For the Red Curry Sauce
- 1/2 cup yellow onion, diced
- 1/2 cup red bell pepper, diced
- 1 teaspoon fresh ginger, minced
- 1 clove garlic, minced
- 2 tablespoons red curry paste
- 1 can full-fat coconut milk, 13.5 ounce
- 1/2 cup chicken broth
- 1 tablespoon brown sugar, packed
- 1 tablespoon fish sauce
For Serving
- 4 cups cooked rice
- 2 scallions, chopped, for garnish
Instructions
- 1
In a large mixing bowl, combine the ground turkey, minced lemongrass, 1 tablespoon minced fresh ginger, 2 cloves minced garlic, soy sauce, egg, and panko breadcrumbs. Mix thoroughly with your hands until all ingredients are well combined.
⏱️ 10 min
- 2
Shape the mixture into golf ball-sized meatballs. You should get approximately 16-20 meatballs.
⏱️ 10 min
- 3
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Once hot, carefully add the meatballs and sear them on all sides until browned. They don't need to be cooked through at this stage. Remove the seared meatballs from the pan and set them aside on a plate.
⏱️ 10 min
- 4
In the same skillet, add the diced yellow onion and diced red bell pepper. Sauté for 3-5 minutes until softened. Add 1 teaspoon minced fresh ginger and 1 clove minced garlic, and cook for another minute until fragrant.
⏱️ 5 min
- 5
Stir in the red curry paste and cook for 1 minute, stirring constantly, to toast the paste and release its aromas.
⏱️ 1 min
- 6
Pour in the full-fat coconut milk and chicken broth. Add the brown sugar and fish sauce. Stir well to combine all ingredients and bring the sauce to a simmer.
⏱️ 2 min
- 7
Return the seared meatballs to the simmering red curry sauce. Reduce the heat to medium-low, cover, and let the meatballs simmer in the sauce for 10-12 minutes, or until they are cooked through.
⏱️ 12 min
- 8
Serve the Thai meatballs and red curry sauce generously over a bed of cooked rice. Garnish with chopped scallions before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Thai Meatballs with Red Curry Sauce
For the Meatballs
- 1 pound ground turkey
- 1 tablespoon lemongrass, minced
- 1 tablespoon fresh ginger, minced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 egg, large
- 1/2 cup panko breadcrumbs
- 1 tablespoon vegetable oil, for searing
For the Red Curry Sauce
- 1/2 cup yellow onion, diced
- 1/2 cup red bell pepper, diced
- 1 teaspoon fresh ginger, minced
- 1 clove garlic, minced
- 2 tablespoons red curry paste
- 1 can full-fat coconut milk, 13.5 ounce
- 1/2 cup chicken broth
- 1 tablespoon brown sugar, packed
- 1 tablespoon fish sauce
For Serving
- 4 cups cooked rice
- 2 scallions, chopped, for garnish
Instructions
- 1
In a large mixing bowl, combine the ground turkey, minced lemongrass, 1 tablespoon minced fresh ginger, 2 cloves minced garlic, soy sauce, egg, and panko breadcrumbs. Mix thoroughly with your hands until all ingredients are well combined.
⏱️ 10 min - 2
Shape the mixture into golf ball-sized meatballs. You should get approximately 16-20 meatballs.
⏱️ 10 min - 3
Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Once hot, carefully add the meatballs and sear them on all sides until browned. They don't need to be cooked through at this stage. Remove the seared meatballs from the pan and set them aside on a plate.
⏱️ 10 min - 4
In the same skillet, add the diced yellow onion and diced red bell pepper. Sauté for 3-5 minutes until softened. Add 1 teaspoon minced fresh ginger and 1 clove minced garlic, and cook for another minute until fragrant.
⏱️ 5 min - 5
Stir in the red curry paste and cook for 1 minute, stirring constantly, to toast the paste and release its aromas.
⏱️ 1 min - 6
Pour in the full-fat coconut milk and chicken broth. Add the brown sugar and fish sauce. Stir well to combine all ingredients and bring the sauce to a simmer.
⏱️ 2 min - 7
Return the seared meatballs to the simmering red curry sauce. Reduce the heat to medium-low, cover, and let the meatballs simmer in the sauce for 10-12 minutes, or until they are cooked through.
⏱️ 12 min - 8
Serve the Thai meatballs and red curry sauce generously over a bed of cooked rice. Garnish with chopped scallions before serving.
⏱️ 5 min