Thai-Style Red Curry Meatballs

Thai-Style Red Curry Meatballs


Meatballs for the win.
  • Vegetable oil, for drizzling
  • 1 lb. ground turkey (93% lean)
  • 1 c. panko bread crumbs
  • 1 large egg
  • 3 scallions, finely chopped
  • 3 cloves garlic, finely grated
  • 1 tsp. finely grated peeled ginger
  • 1 tsp. red curry paste
  • Kosher salt
  • 1 tbsp. vegetable or coconut oil
  • 1 bell pepper, seeds and ribs removed, thinly sliced
  • ¼ c. red curry paste
  • 2 (13.5-oz.) cans light unsweetened coconut milk
  • 2 tbsp. packed light brown sugar
  • 1 tbsp. fish sauce
  • 1 tbsp. fresh lime juice
  • 1 c. frozen petite peas
  • Chopped fresh cilantro, for serving (optional)
  1. Preheat oven to 400ยบ. Line a rimmed baking sheet with parchment or foil and drizzle with oil. In a medium bowl, combine turkey, panko, egg, scallions, garlic, ginger, curry paste, and 1¼ teaspoons salt.
  2. Using a scoop or spoon, scoop meat mixture and roll into 24 (1½"; 2-tbsp.) balls. Arrange on prepared sheet.
  3. Bake meatballs, shaking sheet halfway through to turn meatballs, until cooked through and golden brown, about 15 minutes.
  4. CURRY
  5. While meatballs bake, in a large straight-sided skillet over medium-high heat, heat oil. Add bell pepper and cook, stirring occasionally, until softened, about 7 minutes. Add curry paste and cook, stirring, until paste is lightly toasted, about 1 minute more. Stir in milk, brown sugar, fish sauce, and lime juice.
  6. Add meatballs to skillet and bring to a simmer over medium-high heat. Reduce heat to medium to maintain a simmer and cook, stirring occasionally, until sauce is just slightly thickened and meatballs are coated in sauce, 4 to 6 minutes. Add peas and cook, stirring occasionally, until warmed through, about 2 minutes. Top with cilantro, if using.

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