Lovers of Thai food will love these baked turkey meatballs dunked in a creamy Thai coconut milk sauce! An easy comfort food dinner that is Paleo and comes with a Whole30 Option.
Preheat oven to 375F/190C. Line a large baking sheet with parchment paper.
In a small bowl, mix together curry powder, ginger, lime zest, chili, garlic powder, almond flour, and 1 teaspoon salt. In another small bowl, whisk together egg, curry paste, and 1 teaspoon salt.
In a medium bowl, mix together ground turkey and curry powder mix. Add egg mixture and incorporate well (start with a fork then use your hands, it’s easier!).
Shape the meatballs into 1 -1.5-inch diameter balls rolling them between the palms of your hands, and place them on a prepared baking sheet. You should get about 35 meatballs.
Bake the meatballs for 20 minutes (don’t be surprised if they do not brown, it’s normal) and remove from the oven.
While meatballs are baking, make the Thai curry sauce. Heat a skillet to medium-high heat and add coconut oil. Add the onion and bell peppers. Cook for 4 to 5 minutes, or until the onion is translucent.
Add garlic and ginger and fry for about 30 seconds. Add curry paste and fry for another 30 seconds or so, then add all of the coconut milk. Reduce the heat to medium and simmer for 10 minutes until the curry paste is completely incorporated into the sauce. Add salt and coconut sugar. Taste and add more if needed.
Add meatballs to the sauce, turn off the heat and let everything stand for at least another 5-10 minutes. The meatballs will soak up some of the sauce and get even better. Finish the dish off with lime juice, then top with fresh Thai basil or cilantro. Serve with rice (or cauliflower rice to keep paleo/whole30).
Thai Coconut Curry Turkey Meatballs https://www.notenoughcinnamon.com/thai-coconut-turkey-meatballs-curry/