Coconut Curry Turkey Meatballs

The use of ground turkey adds a lean and healthy twist to this dish, making it a wholesome option for those seeking a lighter alternative to traditional meatballs. Whether served as an appetizer, main course, or party snack, these flavorful meatballs are sure to leave a lasting impression on your guests.

Coconut Curry Turkey Meatballs

Combining succulent ground turkey with aromatic spices, creamy coconut milk, and a hint of tangy tomato paste, these tender meatballs offer a delightful fusion of savory and sweet sensations. Perfect dish for a cozy dinner at home or a festive gathering with friends.
For a delightful accompaniment to Coconut Curry Turkey Meatballs, consider serving them with :
- jasmine rice or basmati rice to soak up the delicious coconut curry sauce.
- steamed vegetables such as broccoli or green beans, for a nutritious and colorful addition to your meal.
- a crisp and refreshing cucumber salad tossed with a tangy lime vinaigrette that can provide a bright contrast to the rich and savory flavors of the meatballs.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Cuisine Asian
Servings 4


  • mixing bowl
  • Large Skillet or Frying Pan


  • 1 lb ground turkey (450g)
  • ½ red onion (finely chopped)
  • 2 tbsp parsley (fresh -chopped)
  • 2 tbsp cilantro (fresh -chopped)
  • 1 tbsp curry powder
  • 2 tbsp cornstarch
  • olive oil
  • 1 can coconut milk (13.5 oz / 400ml)
  • 2 tbsp tomato paste
  • salt and pepper (to taste)


  • Chop red onion, fresh parsley and fresh cilantro.
  • In a mixing bowl, combine the ground turkey, finely chopped red onion, fresh parsley, fresh cilantro, ½ tbsp of curry powder, cornstarch, salt, and pepper. Mix until well combined.
  • Shape the turkey mixture into small meatballs, using about 1 tablespoon of mixture for each meatball.
  • Heat a large skillet or frying pan over medium heat and add a drizzle of olive oil. Once hot, add the meatballs to the skillet in batches, ensuring they are not overcrowded.
  • Cook the meatballs for 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
  • In the same skillet, add the coconut milk, ½ tbsp remaining of curry powder and tomato paste. Stir to combine and bring to a simmer over medium heat. Adjust the quantity of curry according to your taste.
  • Return the cooked meatballs to the skillet, gently stirring to coat them in the coconut curry sauce. Add salt and pepper. Allow the meatballs to simmer in the sauce for an additional 5-7 minutes, or until heated through and the sauce has thickened slightly.
  • Once cooked, transfer the Coconut Curry Turkey Meatballs to a serving platter or dish. Garnish with additional chopped cilantro or parsley, if desired.
  • Serve the meatballs hot, accompanied by rice, noodles, or your favorite side dishes.


  • For added depth of flavor, you can sauté the red onion before adding it to the turkey mixture.
  • Feel free to adjust the amount of curry powder to suit your taste preferences. You can also add other spices such as cumin, coriander, or turmeric for extra flavor.
  • If the coconut curry sauce becomes too thick, you can thin it out with a splash of water or chicken broth.
  • These Coconut Curry Turkey Meatballs make excellent leftovers and can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for 3 months. Reheat gently in the microwave or on the stovetop before serving. 
Keyword Curry Meatballs, gluten free, Turkey Meatballs

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