Ingredients
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
1/4 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)
Preparation
Step 1Preheat oven to 400º. 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 1 1/4 teaspoons salt.Step 2Using a scoop or spoon, scoop meat mixture and roll into 24 (1 1/2"; 2-tbsp.) balls. Arrange on prepared sheet.Step 3Bake meatballs, shaking sheet halfway through to turn meatballs, until cooked through and golden brown, about 15 minutes.
Step 1While 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.Step 2Add 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.
Since turkey meat is a bit more delicate than ground beef, we prefer to bake the meatballs rather than sear them in the skillet. They brown more evenly, hold their shape, and don’t require your attendance when you bake them in the oven. Curry paste adds tons of flavor as well as heat (though the level depends on what brand you purchase). If you’re wary, start with 2 tablespoons and add as you go to control the heat level. We used peas and bell peppers for the veggies in this recipe, but feel free to switch them out for your usual curry favorites! To make this a true weeknight winner, spoon the meatballs, vegetables, and sauce over steamed jasmine rice or rice noodles for a filling dinner. The super-flavorful curry sauce will soak into your base, giving sweet and savory heat in every bite. Garnish with cilantro to give a final fresh touch. Hungry for more? Check out our Thai red curry coconut noodles for a vegan dinner! Made this? Let us know how it went in the comments below!
