Thai turkey meatballs are an easy weeknight dinner. This 30 minute meal is just the slightest bit spicy and full of flavor. Tender, juicy turkey meatballs flavored with green curry, ginger and garlic served with peanut sauce for a delicious midweek meal. Ground turkey is a staple in our house, so these are always just a half an hour away! This recipe is also perfect for meal-prepping, so make a double batch.
Meatballs have so many variations. The possibilities are nearly endless. Whether your preference is straight-up old school, swimming in marinara or thrown in a slow cooker with some BBQ sauce, meatballs are always a crowd-pleaser. These are no exception.
I have a certain client who repeatedly sends me glowing text messages about my meatballs. Yep, this is my life. It’s not so bad. Honestly, it makes my day when I get a text from a client telling me how much they love something. This particular client told me that he basically “drank that peanut sauce”. So, if you needed any motivation to make these, there you have it.
THAI TURKEY MEATBALLS
We eat these at least once a month. When I am prepping our meals, I usually make double or even triple batches of our favorites. Then, they get sealed and stored in the freezer for nights when I’m running on empty. On occasion, I even remember to take it out of the freezer before 5:00.
My go-to for serving these is rice, but I’ve also served them with soba noodles or rice noodles when I didn’t feel like having rice. Sometimes, I omit the peanut sauce and make a quick green curry sauce with coconut milk instead. That is super simple: Combine a can of coconut milk with a tablespoon of two (depending on how spicy you like it) of green curry paste. Add in a teaspoon of ginger and garlic, a squeeze of lime and a splash of fish sauce. Another easy sauce that comes together in minutes. It will keep in the fridge for 2 weeks. Now, let’s get cooking.
PIN THIS RECIPE:
- 1 pound ground turkey
- 2 cloves garlic, peeled and finely minced
- 1 1/2 tsp fresh grated ginger, about an inch piece
- 2 tbsp. Thai green curry paste
- 1 tbsp fish sauce
- zest and juice of 1 lime
- 1 tsp sea salt or kosher salt
- 1/2 thai red chili pepper, finely diced (WEAR GLOVES)
- 1 small bunch cilantro, chopped - 3 tbsp for meatballs, reserve the remainder for later
- 2 tbsp canola oil
- 1 bunch scallions, chopped - 3 tbsp for meatballs, reserve the remainder
- 1/2 cup creamy peanut butter
- 1 can full-fat, unsweetened coconut milk (13.5oz)
- 1/8 cup 6 tbsp soy sauce - check labels if gluten-intolerant
- 2 tbsp. sambal oelek
- 2 tbsp. rice vinegar
Make the Sauce
- Combine all the ingredients in a small sauce pot over medium heat and whisk until mixture is smooth. Set aside to cool slightly.
Make the Meatballs
- Combine all ingredients and mix gently until completely combined. Shape into small balls, I use a small cookie scoop to make sure they are uniform.
- Heat oil in a large skillet and add meatballs. Brown in batches and continue cooking, covered, for an additional 20 minutes.
- Garnish with cilantro and/or scallions. Serve with rice and peanut sauce.
- I serve this with coconut rice. Basmati or jasmine rice, rinsed thoroughly, then cooked according to package directions. Substitute 1 can of coconut milk for the same amount of water.
- Meatballs can also be baked in the oven, which I often do because I make large quantities at a time. 350°F for about 20 - 24 minutes.
- Ground chicken can be subbed for turkey
SHOP THE RECIPE:
MORE WEEKNIGHT MEALS:
- Oven Roasted Vegetable Herb Pasta
- Vegan Crispy Tofu Asian Noodle Bowl
- Rosemary Lemon Chicken Thighs
- Old-School Turkey Meatballs