Healthy Turkey Meatballs in Curry Sauce
This Thai red curry recipe is so easy to make at home! It’s much tastier than takeout and healthier, too. Feel free to change up the vegetables (you’ll need about 3 cups total) and skip the kale if you want a more traditional Thai curry.
SERVINGS 4
Ingredients
Meatballs
- 1 pound ground turkey
- 1 large egg
- 2 cups cauliflower rice
- 4 green onions minced
- 2-3 cloves garlic pressed
- 1 1/2 tbsp ginger grated
- 1 tbsp soy sauce low sodium
- 1 tbsp red curry paste
- 1 tsp kosher salt
- 1/2 tsp black pepper
Curry Sauce
- 1 tbsp peanut oil
- 1 large bell pepper red pepper sliced
- 1 large bell pepper yellow onion sliced
- 1 tbsp ginger minced
- 1 tbsp red curry paste
- 1 tbsp honey
- 13.5 oz low-fat unsweetened coconut milk
Veggie Rice Base
- 2 cups brown rice long-grain cooked
- 1 tablespoon olive oil
- 1 onion chopped (about 1 cup)
- 1 tablespoon ginger finely grated fresh about a 1-inch nub of ginger
- 2 cloves garlic pressed or minced
- 1 large bell pepper red sliced into thin 2-inch long strips
- 1 large bell pepper orange or green bell pepper, sliced into thin 2-inch long strips
- 1 cup carrots peeled and sliced on the diagonal into ¼-inch thick rounds (about 1 cup)
- 1 cup celery cut
Instructions
Meatballs
- 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.
Veggie Rice Base
- To cook the rice, bring a large pot of water to boil. Add the rinsed rice and continue boiling for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve. Just before serving, season the rice to taste with salt and fluff it with a fork.
- Add the bell peppers, onion, celery and carrots to hot skillet. Cook until the veggies are fork-tender, 3 to 5 more minutes, stirring occasionally. Add Kale last for approx 2 minutes.
- Plate with Rice, Veggie Blend and Top with Meatballs in Curry Sauce – ENJOY!
Nutrition
Calories: 501kcalCarbohydrates: 47gProtein: 35gFat: 19gSaturated Fat: 9gTrans Fat: 1gCholesterol: 109mgSodium: 1068mgPotassium: 1216mgFiber: 9gSugar: 16gVitamin A: 11289IUVitamin C: 228mgCalcium: 100mgIron: 3mg
Tried this recipe?Let us know how it was!
