This easy coconut curry meatballs recipe is made with turkey, spinach, red pepper and store-bought Thai red curry paste, so we don’t need dozens of spices to make this delicious meal! This recipe also easily serves 6 or 7 people, so it’s perfect for a big, spicy family dinner.
I’m a spicy gal. I love a dinner so spicy that it makes my eyelids dewy and my rosacea flare up. I don’t care. It’s worth it. I love serving this recipe as a spicy dinner for 2 or a casual summer dinner with friends on the patio.
I find this honeydew & cucumber white sangria is a perfectly refreshing cocktail to serve with this meal.
How to Make This Recipe – Step by Step
1. Finely slice the stems of 3 large green onions, and mince the white bulbs. You’ll use the minced bulbs in the meatballs and the sliced stems in the sauce.
2. Mince 2 tbsp. of garlic and finely dice 1 jalapeño pepper. You’ll use 1 tbsp. of garlic for the meatballs, and 1 tbsp. for the sauce.
3. Add 1 tsp. of olive oil to a pan and sauté 1 tbsp. minced garlic until brown. About 2-3 minutes.
4. In a large mixing bowl, add 2 pounds of ground turkey, sliced green onion stems, 1 tbsp. sautéed garlic, finely diced jalapeño, ½ cup panko breadcrumbs, 2 tbsp. Bragg’s Liquid Aminos (or soy sauce), 1 tsp. red pepper flakes (optional) and a good sprinkling of fresh pepper. Combine thoroughly.
5. Preheat oven to 400 F. (204 C.). Roll your balls and place them on a foil-lined baking sheet. You should have between 25-30 balls. Bake for 20 minutes.
NOTE: If the meatballs release liquid, remove the pan after 10 minutes and carefully pour out the liquid, otherwise, they’ll just steam instead of nicely brown. Return them to the pan and continue baking for another 10 minutes.
6. While the meatballs bake, make the sauce. Chop 1 medium red onion, slice 1 red bell pepper, grate 1 tsp. fresh ginger and chop a packed, overflowing cup of fresh spinach.
7. Add 2 tbsp. of olive oil to the pan. Sauté chopped red onion and sliced red pepper until they’re lightly browned, about 5 minutes. Move onions and peppers to one side of the pan, and add sliced green onion stems, grated ginger and remaining garlic. Sauté for about 2-3 minutes before combining with the onions and peppers. Place spinach on top of the other vegetables and allow it to wilt down until fully cooked.
8. Add ½ tsp. cayenne pepper, 1 tbsp. powdered curry, and 3 tbsp. red curry paste and mix. Then, add 1 cup chicken stock and 1 14 ounce can of full-fat coconut milk to the vegetables and allow to simmer for about 10 minutes, stirring occasionally.
9. If you would like a thicker sauce, mix 1 tbsp. of flour in ¼ cup of chicken stock or water, then pour it into the sauce and stir.
10. Add meatballs and allow them to simmer in the sauce for about 5 minutes. Salt and pepper to taste. Serve over rice.
Common Questions
Sure can! It’s best to separate it out into portions. Simply thaw over night in the fridge, and reheat for 2-3 minutes in a microwave.
They’ll stay fresh for about a week when refrigerated in a tight container, but they can be frozen for months.
It’s “medium spicy,” but spiciness really is a matter of opinion (and tastebuds). If you’re a little concerned about the level of spiciness, start with less cayenne pepper than the recipe calls for, and give it a taste-test before adding any more.
A Helpful Tip
Use an apple peeler to make cutting your jalapeño easier and quicker! Simply slice off the top with the stem, carefully scoop around the core, and pull it right out! That way, you don’t have to touch the spicy seeds while you finely chop the jalapeño.
Red Coconut Curry Meatballs
Equipment
- cutting board and sharp knife
- large frying pan
- large mixing bowl and spoon
- foil-lined baking sheet
- 8 oz. (236 mL.) measuring up – or larger
- spatula
Ingredients
- 2 pounds ground turkey
- 1 cup chicken stock
- 3 large green onions – stems sliced and bulbs minced
- 1 medium red onion – chopped
- 1 red bell pepper – sliced
- 1 jalapeño pepper – finely diced
- 1 cup fresh spinach – chopped
- 1 tsp. ginger – grated
- 2 tbsp. garlic – minced
- ½ cup panko bread crumbs
- 2 tbsp. Bragg's Liquid Aminos – or soy sauce
- 3 tbsp. red curry paste
- 14 oz. can of unsweetened, full-fat coconut milk
- 3 tbsp. olive oil
- ½ tsp. cayenne pepper
- 1 tbsp. curry powder
- 1 tbsp. flour
- pepper – just a sprinkle
- 1 tsp. red pepper flakes – optional
Instructions
- Finely slice the stems of 3 large green onions, and mince the white bulbs. You’ll use the minced bulbs in the meatballs and the sliced stems in the sauce.
- Mince 2 tbsp. of garlic and finely chop 1 jalapeño pepper. You’ll use 1 tbsp. of garlic for the meatballs, and 1 tbsp. for the sauce.
- Add 1 tsp. of olive oil to a pan and sauté 1 tbsp. minced garlic until brown. About 2-3 minutes.
- In a large mixing bowl, add 2 pounds of ground turkey, sliced green onion stems, 1 tbsp. sautéed garlic, finely chopped jalapeño, ½ cup panko breadcrumbs, 1 tsp. red pepper flakes (optional) and 2 tbsp. Bragg’s Liquid Aminos (or soy sauce), and a good sprinkling of fresh pepper. Combine thoroughly.
- Preheat oven to 400 F. (204 C.). Roll your balls and place them on a foil-lined baking sheet. You should have between 25-30 balls. Bake for 20 minutes. NOTE: If the meatballs release liquid, remove the pan after 10 minutes and carefully pour out the liquid, otherwise, they’ll just steam instead of nicely brown. Return them to the pan and continue baking for another 10 minutes.
- While the meatballs bake, make the sauce. Chop 1 medium red onion, slice 1 red bell pepper, grate 1 tsp. fresh ginger and chop a packed, overflowing cup of fresh spinach.
- Add 2 tbsp. of olive oil to the pan. Sauté chopped red onion and sliced red pepper until they’re lightly browned, about 5 minutes. Move onions and peppers to one side of the pan, and add sliced green onion stems, grated ginger and remaining 1 tbsp. garlic. Sauté for about 2-3 minutes before combining with the onions and peppers. Place spinach on top of the other vegetables and allow it to wilt down until fully cooked.
- Add ½ tsp. cayenne pepper, 1 tbsp. powdered curry, and 3 tbsp. red curry paste and mix. Then, add 1 cup chicken stock and 1 14 ounce can of full-fat coconut milk to the vegetables and allow to simmer for about 10 minutes, stirring occasionally.
- If you would like a thicker sauce, mix 1 tbsp. of flour in ¼ cup of chicken stock or water, then pour it into the sauce and stir. Add meatballs and allow them to simmer in the sauce for about 5 minutes. Salt and pepper to taste. Serve over rice.
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