These Healthy Turkey Meatballs in Curry Sauce are moist and juicy, then covered in a creamy red curry sauce that is bursting with Asian flavor. Made with lean turkey, they are a low-fat and high-protein dinner, snack, or appetizer.
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Combine all meatball ingredients in a large bowl and, using your clean hands, mix well to blend.
Clean your hands and wet them a bit to prevent the meat mixture from sticking. Take a spoonful of mixture and roll it between your palms to create a meatball. Repeat with remaining mixture and arrange the meatballs on the prepared baking sheet.
Bake for 15 minutes, or until cooked through.
Meanwhile, in a large pan heat the groundnut oil. Saute the onions and bell pepper for 3-4 minutes, stirring often. Add in the ginger, curry paste, honey and coconut milk.
Mix well and bring to a boil. Reduce the heat and allow the sauce to simmer for 8-10 minutes.
As soon as the meatballs are done baking, add them to the curry sauce.
Season with salt and pepper to taste and garnish with fresh cilantro and chopped peanuts.
Ground turkey: We prefer using 93% lean turkey for this recipe.
Panko: You can also use gluten-free panko breadcrumbs.
Ginger: Fresh ginger has the most flavor. Peel the skin off with the back of a spoon, then grate with a Microplane or grater. You can freeze the leftover and grate it from frozen next time you need ginger.
Soy sauce: Substitute with coconut aminos if desired.
Red curry paste: You can substitute it with curry powder, but the flavor may not be identical. If substituting, use 1 teaspoon in the meatballs and 1 teaspoon in the curry sauce.
Groundnut oil: Also called peanut oil. Substitute with sunflower oil or canola oil.
Don't over-mix the meat: Mix until just combined for tender meatballs that don't fall apart.