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THAI YELLOW CURRY TURKEY MEATBALLS

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.
2.84 from 18 votes
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Prep Time 30 mins
Total Time 30 mins
Course Dinner
Servings 4

Ingredients
  

  • 2 large Carrots
  • 3 whole Bok Choy
  • 1 lb Ground Turkey
  • 2 Tbsp. Cilantro Seeds
  • 1/3 tsp. Black Pepper
  • 1/3 tsp. salt
  • 1 large Egg
  • 1 small Onion Diced
  • 2 Tbsp. Curry Paste
  • 1/2 cup Almond Flour
  • 2 tsp. olive oil
  • 3 Tbsp. Yellow Curry Paste
  • 1 can Coconut Milk

Instructions
 

  • Preheat the broiler.
  • In a large bowl, combine the grated onion, lightly beaten 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 thinly sliced bok choy and sliced on the bias 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.

Notes

For spring, replace carrots with green beans, or water chestnuts, or any other green vegetable of your choice.
Serve the curry over cauliflower rice or zucchini noodles.
Keyword Fall, Spring, Summer
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