Tender turkey meatballs take on Thai flavors! These Thai yellow curry turkey meatballs are broiled until golden and smothered in curry sauce and vegetables. Serve over cauliflower rice for a tasty Paleo or Whole30 meal!
Happy Monday! Did you have a nice weekend? I spent mine taking care of some wedding to-dos, running errands, and cleaning. Nothing crazy, but a good weekend nonetheless.
Can you guys believe we change the clocks next weekend?! I know a lot of people prefer when we gain an hour, but I’m a huge daylight saving time fan. More hours of sunlight means spring and summer are coming, which makes me so happy. Plus, it’s going to be in the 70s here this week!
I’m not sure what I’m more excited about – warm weather or these thai-style meatballs…
If you remember from this post, you know I’ve been obsessed with curry lately. It was only natural I come up with another way to enjoy it.
These meatballs came out even better than I had hoped – So.Much.Flavor.
Smother thai-style meatballs with veggies and an easy curry sauce? Yes please! I served mine over rice because I really love rice with saucy dishes like this. However, this recipe is Paleo and Whole30 compliant if you serve it over cauliflower rice. Heck you can eat this as is, straight from the pan, without serving it over anything.
Side note: it’s very hard to make food and refrain from eating it while you’re trying to take photos. I almost always give in and sneak a taste while I’m in the middle of a shoot.
The great thing about curries is that they are pretty healthy, but they don’t taste healthy. The curry paste adds so much flavor, you can add so many different vegetables, and the creamy sauce is made from coconut milk.
Kyle used be leery of turkey meatballs, always thinking they wouldn’t be as good as beef. However, after making this recipe he became a believer. He ended up loving this Thai version just as much as I did!
I kept the vegetables pretty simple for this recipe – just bok choy and carrots. You can use different veggies or add more if you want. Broccoli, spinach, or peas would all be delicious. You can also use ground chicken in place of turkey if you’d like. Get creative!
I so wish that I had still had some leftovers.. looking at these photos and talking about this curry has me craving it again!
Go make some curry and have a great day, friends! ?
- 1 Small Onion, grated
- 1 Egg, lightly beaten
- Salt & Pepper
- 2 Tablespoons Fresh Cilantro
- 2 Teaspoons Curry Paste
- ½ Cup Almond Flour
- 1 Pound Ground Turkey, preferably dark meat
- 2 Teaspoons Extra Light Olive Oil
- 3 Heads Baby Bok Choy, thinly sliced
- 2 Large Carrots, peeled and sliced on the bias
- 3 Tablespoons Yellow Curry Paste
- 1 Can Coconut Milk, full-fat or light
- Preheat the broiler.
- In a large bowl, combine the grated onion, egg, salt, pepper, cilantro, curry paste, and almond flour. Add in the ground turkey and gently mix it all together until well combined.
- Scoop meatballs (I use a medium-sized cookie scoop) onto a foil or silicone-lined baking sheet. Broil the meatballs for 10-15 minutes, or until golden brown and firm to the touch.
- While the meatballs are cooking, make the curry sauce. Heat the olive oil over high heat in a medium-large skillet. Add in the bok choy and carrots and sauté for 5-6 minutes or until beginning to soften. Add 2 tablespoons water and cover the pan for 2-3 minutes. Remove the lid and allow any remaining water to evaporate.
- Stir in the curry paste until the vegetables are coated, then pour in the coconut milk. Turn the heat to low and bring the sauce to a low simmer.
- Simmer the sauce for 2-3 minutes and then add in the meatballs.
- Serve the curry over rice or cauliflower rice for Paleo/Whole30. Top with cilantro leaves for garnish, if desired.