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Healthy Turkey Meatballs in Curry Sauce

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.
Course Appetizer, Main Course
Cuisine Asian
Diet Hindu
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 338kcal
Author Rena



  • 1 pound ground turkey
  • 1 large egg
  • 1 cup panko
  • 4 green onions minced
  • 2-3 cloves garlic pressed
  • 1 1/2 tbsp grated ginger or ginger paste
  • 1 tbsp low sodium soy sauce or coconut aminos
  • 1 tbsp red curry paste
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper

Curry Sauce

  • 1 tbsp groundnut oil or peanut oil
  • 1 red bell pepper sliced
  • ½ yellow onion sliced
  • 1 tbsp minced ginger
  • 1 tbsp red curry paste
  • 1 tbsp honey
  • 1 x 13.5 oz can full-fat unsweetened coconut milk
  • Cilantro for garnish chopped
  • 1/4 cup roasted peanuts chopped



  • 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.

Curry Sauce

  • 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.


Calories: 338kcal | Carbohydrates: 23g | Protein: 34g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 103mg | Sodium: 942mg | Potassium: 577mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2320IU | Vitamin C: 42mg | Calcium: 71mg | Iron: 3mg