Thai Curry Turkey Meatballs RecipeJuly 24, 2020
Thai Curry Turkey Meatballs are juicy, full of flavor and even better the next day. They are protein-packed and make for a great family meal or weekly meal prep! In this recipe by Lori, she prefers to use dark meat. This helps with flavor, juiciness, and satiety. You can, however, substitute with white meat if that is your preference. Just keep in mind that it may impact the texture and moisture of the meatballs.
Thai Curry Turkey Meatballs
Recipe by: Lori Newlon of The Bariatric Dish
Makes: Approximately 20 meatballs (depends on the size you make)
- 1 pound ground dark meat turkey
- 4 finely chopped green onions
- 1/2 cup grated carrot
- 1/2 cup finely diced bell pepper (Any color)
- 1 beaten egg
- 1/3 cup almond flour
- 4 tablespoons of coconut aminos (I don’t use soy sauce but you can sub it if you want just adjust the salt)
- juice from 1/2 lime
- zest from 1 small lime
- 5 dashes of fish sauce
- 3 large cloves of garlic (I use a Microplane or you can also use a mincer)
- 1 teaspoon curry powder
- 1/2 teaspoon of ginger
- 1 1/2 teaspoon chili flakes (Adjust to your heat level)
- salt and pepper (I used 10-12 grinds of both)
- In a large mixing bowl combine all of your ingredients except the beaten egg and almond flour.
- Place in the refrigerator to marinate for at least 3-4 hours. This step should not to be skipped or shortened. Letting them marinate for the full-time will help season the turkey.
- Remove mixing bowl from the refrigerator after 3-4 hours and add in the almond flour and beaten egg.
- Add enough avocado or olive oil to a skillet to lightly coat the bottom of the pan, turn the heat to medium and allow the pan to heat up.
- Using your medium-sized scoop, scoop out the meat and form into balls, placing them carefully into the hot pan. Fill the pan but do not overcrowd the meatballs. You will have to add oil in your pan a couple of times.
- With a spoon and tongs gently turn over the meatballs when a golden-brown crust has formed. The meatballs are going to kind of puff up and not be perfectly round, that’s ok!
- Cook until golden-brown and the meatballs have a firmness to them and are not mushy soft. I do not recommend overcooking them, as they will become dry. If I’m meal prepping them I always slightly undercook them to allow for reheating.
- As the Thai Curry Turkey meatballs are done cooking, remove them from the skillet and place them on a paper towel.
- Store any leftovers in a covered container in the refrigerator.
Serving Suggestions: These are great when served over cauliflower rice or added to a stir-fry. They are also great dipped into hot sauce!
Nutrition Info is For a Serving of 5 Meatballs, Recipe Makes 20
Calories 224; Carbohydrates 7 grams; Fat 11 grams; Protein 27 grams
Make sure to check out the other recipes by Lori on ObesityHelp!
ABOUT THE AUTHORLori Newlon, NTP, RN, Bariatric Nurse and founder of The Bariatric Dish. She was able to successfully lose 160 pounds with the Roux-en-Y gastric bypass. After struggling through her own dramatic weight loss and the many directly related health complications that accompanied it, she developed a passion for nutrition and healthful cooking (including some tasty treats!) which she uses to help maintain a healthy weight and nutritionally sound lifestyle twelve years after surgery.
|Recipe Disclaimer: If you have specific dietary restrictions, allergies or a nutrition plan that you are following, make sure to read the ingredient list prior to consumption. All information on ObesityHelp.com is intended for informational purposes only. The information is not intended to be a replacement or substitute for consultation with a qualified medical professional. Please contact a medical professional with any questions and concerns.|