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Thai Meatballs

4.9 from 9 reviews

Healthy Thai Meatballs Recipe with turkey, coconut milk, red curry paste and zucchini instead of breadcrumbs. Rave reviews from EVERYONE!

  • Author: Olena of ifoodreal.com
  • Prep Time: 12 minutes
  • Cook Time: 18 minutes
  • Total Time: 30 minutes
  • Yield: 28 meatballs 1x
  • Category: Dinner
  • Method: Stove
  • Cuisine: Thai
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Ingredients

For Thai Meatballs:

  • 2 lbs ground turkey*
  • 1 cup zucchini, shredded & liquid squeezed out
  • 1 tbsp fish sauce
  • 1/4 cup green onions, finely chopped
  • 2 tbsp basil, finely chopped
  • 2 tsp ginger, grated
  • 2 garlic cloves, grated
  • 1 tsp red curry paste
  • 2 tbsp coconut milk, light (canned)
  • 1/8 tsp red pepper flakes
  • Cooking spray (I use Misto)

For Thai Meatballs Sauce:

  • 1 + 1/2 cup coconut milk, light (canned)
  • 3 tbsp tomato paste
  • 1 tsp red curry paste
  • 1 tsp fish sauce
  • 1/8 tsp red pepper flakes, more to taste
  • 56 dried kaffir lime leaves (optional)**

Instructions

  1. In a medium bowl, combine Thai Meatballs ingredients and mix with your hands thoroughly. Make 28 meatballs by spooning heaping 1 tbsp of mixture and rolling between your hands. Lay on a cutting board or plate. Set aside.
  2. In a small bowl, whisk together Thai Meatballs Sauce ingredients and set aside.
  3. Preheat large ceramic non-stick skillet on medium-high heat and spray with cooking spray. Add meatballs and cook until brown or for 2-3 minutes, turning a few times. No need to cook the meatballs through.
  4. Add the sauce, reduce heat to medium and simmer for 15 minutes, uncovered. Serve warm with brown rice or brown rice noodles. Add garnish like fresh cilantro and green onions.

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.

Notes

*Use any meat you have on hand. We cook a lot of game meat, so I used venison for this recipe. But because I realize most people are “normal” and do not hunt, I’m giving you an option to use turkey, beef, chicken or buffalo.

**You can buy kaffir lime leaves in any Asian store or online. They are sold dried and last forever in a sealed container.

 Did you make this recipe? Please give it a star rating in the comments.