Description
This flavorful recipe features Thai turkey meatballs baked to perfection and simmered in a rich coconut curry sauce. Infused with vibrant spices like red curry paste, ginger, and garlic, the dish balances savory and sweet notes with coconut milk and brown sugar, making it a delightful main course served over rice or noodles. Perfect for a comforting yet exotic dinner, these meatballs are tender inside with a crispy crust from broiling.
Ingredients
Meatballs
- 1 pound ground chicken or turkey
- 1 egg
- 1 cup panko breadcrumbs
- ½ cup minced green onion
- 3 cloves pressed garlic
- 1 ½ tablespoons grated ginger or ginger paste
- 1 tablespoon soy sauce or fish sauce
- 1 tablespoon red curry paste
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Coconut Curry Sauce
- 1 tablespoon canola oil
- ½ red bell pepper, sliced
- ½ yellow onion, sliced
- 1 tablespoon ginger
- 1 tablespoon red curry paste
- 1 (13.5 ounce) can unsweetened coconut milk
- 1 tablespoon fish sauce or soy sauce
- 2 tablespoons brown sugar
- Chopped cilantro, for garnish
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and lightly grease a baking sheet with cooking spray to prevent the meatballs from sticking.
- Prepare the meatball mixture: In a large mixing bowl, combine ground turkey or chicken, egg, panko breadcrumbs, minced green onion, pressed garlic, fish sauce, grated ginger, red curry paste, kosher salt, and black pepper. Use a whisk to break the egg yolk and mix everything gently until well incorporated. Cover and refrigerate for at least 15 minutes to allow the breadcrumbs to soften, or up to overnight for deeper flavor melding.
- Shape the meatballs: Using a small scoop or spoon, portion the mixture into 1-inch balls onto a cutting board. Wet your hands to prevent sticking, then lightly roll each meatball to form a smooth sphere. Arrange them evenly on the prepared baking sheet.
- Bake and broil the meatballs: Bake uncovered for about 20 minutes until the meatballs are cooked through and no longer pink inside. Then switch the oven to broil and cook for an additional 5-10 minutes to develop a crispy and flavorful crust. Remove from the oven and set aside.
- Prepare the coconut curry sauce: While the meatballs bake, heat canola oil in a large skillet over medium-high heat. Add sliced onion and red bell pepper, cooking for 3-4 minutes until softened and slightly tender. Stir in the ginger and red curry paste, cooking for another 2-3 minutes while stirring frequently to release the spices' aroma without burning.
- Add liquids and seasoning: Pour in the coconut milk, then stir in brown sugar and fish sauce or soy sauce. Let the sauce simmer gently for 5 minutes to combine flavors and slightly thicken.
- Combine meatballs and sauce: Add the baked meatballs to the skillet with the curry sauce. Cook for an additional 5 minutes on medium heat, stirring occasionally, allowing the meatballs to absorb the sauce’s flavors. Taste and adjust seasoning with extra fish sauce or soy sauce if needed.
- Serve and garnish: Transfer the meatballs and sauce to a serving dish, garnish generously with chopped cilantro leaves, and serve hot over rice or noodles.
Notes
- For best flavor, refrigerate the meatball mixture overnight to allow spices and breadcrumbs to meld.
- Use ground turkey or chicken depending on your preference; chicken offers a lighter taste, while turkey gives a richer flavor.
- Adjust the amount of red curry paste based on your spice tolerance; reduce for a milder curry.
- Brown sugar balances the heat and acidity in the curry sauce but can be substituted with coconut sugar for a more authentic Thai flavor.
- Ensure meatballs are cooked thoroughly; use a meat thermometer to check for an internal temperature of 165°F (74°C).
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
