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Turkey Meatballs in a Creamy Red Curry Sauce

  • Serves: 8
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Calories: 349
Turkey meatballs in a creamy red curry sauce topped with red pepper flakes and fresh cilantro.

Herby, garlicky Thai meatballs simmered in a creamy red curry sauce are the “fusion” flavor bomb you didn’t know you needed.

Red Curry Paste x 2

You all know that we crush hard on red curry paste, but this recipe is kind of next level, even for us. With a generous amount of spicy, fragrant curry paste in both the Thai meatballs and the red curry sauce that they simmer in, these Thai turkey meatballs deliver all of those herby, vivacious Thai flavors you love in a major way. What is it that makes red curry paste so delicious? Well, the ingredients actually vary quite a bit brand-to-brand (we always use the Mae Ploy brand—not sponsored! We’re just loyal fans) but typically red curry paste at least includes:

  • Chilis. Dried or fresh chilis—different cooks use different combinations of different varietals, but red curry paste is nothing without chili pepper heat.
  • Herbs and spices! Think classic, deeply fragrant Southeast Asian flavors—coriander, lemongrass, galangal, kaffir lime.
  • Fish sauce or shrimp paste. While it’s easy to find vegan brands that don’t have this added fish-y element (if you need a vegan red curry paste, try the Thai and True brand) our favorite brands include shrimp paste. It adds a wonderful saltiness.
turkey meatballs in a red curry sauce topped with fresh cilantro and red pepper flakes

Meatballs for Dinner? Appetizers? Superbowl Snacks? Try All of the Above!

Thai red curry turkey meatballs are the perfect all-occasion nibble. Cut the recipe in half to make a simple dinner for a small family, or feed a crowd by doubling it. Plus! Our Thai meatball recipe is totally dairy-free, grain-free, and egg-free, which makes it a great meal to serve when you aren't certain of everyone's dietary restrictions. The red curry sauce is so silky-smooth, thick, and flavorful, and wonderfully comforting on a cold winter evening. And while it does have red curry paste in it—which is inevitably a little spicy—you can control the amount and tailor it the littles in your life. If you’ve got a spice-averse kid, just dial back the red curry paste a bit. Spice-lovers can always add hot sauce to their servings.

ingredients for thai curry meatballs in small bowls
ingredients for thai turkey meatballs in a large glass bowl
thai turkey meatballs on a baking sheet
thai turkey meatballs browned in a large white skillet
garlic, and curry pasted browned in a large white skillet
coconut milk with curry paste in a large white skillet
turkey meatballs in a red curry sauce in a large white skillet
turkey meatballs in a red curry sauce topped with fresh cilantro in a large white skillet

How To Make Thai Meatballs (and the Creamiest Red Curry Sauce, Ever.)

Garlicky and spiced, these Thai turkey meatballs would be good in ANYTHING. And this insanely rich red curry sauce would be good ON anything. Together, they’re a take-no-prisoners combination that’ll please any crowd you serve them to. Here’s how to make them:

  1. Begin by making the meatballs, just as you would any other meatball! Combine the ingredients, roll the Thai meatballs, and brown the meatballs in a skillet (but don’t cook them all the way through.)
  2. Whip up the red curry sauce, using the same large skillet you browned the meatballs in.
  3. Simmer the meatballs in the curry sauce until they’re cooked through.
  4. Serve! Serve it over rice if you’d like it to be a main course, or you can serve it the same way you’d serve Swedish meatballs as an appetizer or party snack, with toothpicks for nibbling.
turkey meatballs in a creamy red curry sauce over white rice in a white bowl topped with fresh cilantro and red pepper flakes

Tools You’ll Need:

red curry turkey meatballs in a coconut curry sauce over white rice in a bowl

Red Curry EVERYTHING:

Red curry paste makes everything better—are you on board yet?

Not Your Grandma’s Meatballs

We love spaghetti and meatballs as much as the next person, but it’s fun to mix it up now and again, right? Snap a photo of your turkey Thai meatballs in red curry sauce and maybe even a video of the beautiful people you feed it to. Tag us on Instagram using @themodernproper and #themodernproper. Happy eating!

Turkey Meatballs in a Creamy Red Curry Sauce

  • Serves: 8
  • Prep Time: 15 min
  • Cook Time: 45 min
  • Calories: 349

Ingredients

Meatballs

  • 2 lbs ground turkey
  • 1/3 cup finely chopped fresh basil
  • 4 garlic cloves, minced
  • 2 green onions, finely chopped
  • 2 Tbsp fish sauce
  • 1 tsp red curry paste (preferably Mae Ploy brand)
  • 2 Tbsp sugar
  • 1 Tbsp cornstarch
  • 2 tsp kosher salt
  • 2 Tbsp vegetable oil

Curry Sauce

  • 3/4 cup finely diced sweet or yellow onion
  • 4 garlic cloves, minced
  • 2 Tbsp Thai red curry paste (preferably Mae Ploy brand)
  • 2 (14 oz) cans coconut milk or coconut cream (not cream of coconut or lite coconut milk)
  • 3 Tbsp lime juice, from 2 limes
  • 1 Tbsp fish sauce
  • 1 Tbsp sugar
  • 1/2 tsp sea salt, plus more to taste
  • 1/2 cup thinly sliced fresh basil
  • 1/2 cup cilantro leaves
  • chili flakes, (optional)

Method

  1. Make the meatballs: In a large bowl, using your hands or in the base of a stand mixer fitted with the paddle attachment, mix the ground turkey, 1/3 cup basil, garlic, green onions, fish sauce, curry paste, sugar, cornstarch, salt until fully incorporated.

  2. Heat the vegetable oil in a large skillet over medium heat, until glistening. Scoop the meatballs out into golf ball size portions, 2 tablespoons each, about 30 total, onto a baking sheet or plate.

  3. Using your hands, gently roll the meatballs and place them into the oil. Cook the meatballs in batches until browned on all sides, they do not have to be cooked all the way through. Once browned, place the meatballs on a plate.

  4. Make the red curry sauce: Drain off all but 1 tablespoon oil from the meatball pan. Still over medium heat, add the onions and until softened, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute longer. Add the curry paste and break it up as much as possible with a whisk or wooden spoon. Add the coconut milk and stir or whisk until paste and cream are fully incorporated and curry sauce is smooth. Add the lime juice, fish sauce, sugar and salt, stir again to combine.

  5. Bring to a boil over high heat before adding all the meatballs back in, submerging them into the curry sauce. Turn heat to low. Simmer, covered until the sauce has thickened and the meatballs are cooked through in the center, with a temperature of 165°F on an instant read thermometer, about 20 minutes.

  6. Season the sauce to taste with more salt if needed. Add the fresh basil and stir to combine.

  7. Serve the curry meatballs on their own, alongside cooked rice or over roasted vegetables. Sprinkle with cilantro and crushed red pepper flakes for additional heat.

Nutrition Info

  • Per Serving
  • Amount
  • Calories 349
  • Protein 26 g
  • Carbohydrates 11 g
  • Total Fat 22 g
  • Dietary Fiber 0 g
  • Cholesterol 78 mg
  • sodium 706 mg
  • Total Sugars 8 g

Turkey Meatballs in a Creamy Red Curry Sauce

Questions & Reviews

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  • Tracy R

    I see the nutritional info per serving listed, but not how much is in one serving. About how much sauce and meatballs are in one serving?

    We will be working on getting yield on our recipes but for now we don't have that information. It serves 8 so a serving would be an eight of the meatballs that you make.

  • Esther Rothenberg

    Can we eliminate the fish sauce?

    That should be fine. Hope you enjoy Esther!

  • Carol

    Can you freeze these after you make them and if not how long will they keep in the refrigerator?

    We haven't tried freezing it but it should work just fine! They will keep 3-5 day in the refrigerator. Hope you enjoy Carol!

  • Suzie DeAngelis

    How spicy does this turn out? I don't like super-spicy.
    If it spicy, how could I adjust the level down?

    It's not very spicy at all Suzie. If you are worried about the spice level start by adding just 1 - 1.5 tablespoons of the curry paste then if it's still ok add the rest to complete the 2 tablespoons of red curry. Hope you enjoy!

  • Angie

    Hi there!

    Why the cornstarch in the meatballs? I bake mine instead of frying and they have kind of a spongy texture. The flavor is great! But the texture is a bit weird. So I'm wondering if it's from the cornstarch? Thanks!

    Hi Angie, the cornstarch is used as a binder to hold the meatball together.

  • Heather

    I’ve made this recipe a few times and it is seriously amazing. I just made it for my dad for Father’s Day and he was SO impressed. Thank you so much! <3

    Thank you Heather! We are so glad you love and so happy your dad enjoyed on Father's Day, so special!

  • Sara

    Good but too sweet. Do not rec adding sugar in either sauce or meatball.

    Sorry to hear you found it too sweet Sara, definitely feel free to cut back on the sugar. Glad you enjoyed it overall!

  • Emily kellam

    Just made this for the first time and WOW !! Delish. The sauce is incredible would be excellent with any meat. Served it with rice and broccoli! Excellent

    Thanks Emily, so glad you loved it!

  • Julie van der Wekken

    Excellent recipe! Thanks so much! Will definitely be making again. I ended up cooking the meatballs in an air fryer for 10 minutes instead of frying them. Came out perfect.

    Thanks Julie, glad you loved it! Awesome to hear they came out nicely in the air fryer!

  • Lea Young

    So, so good! Just the right amount of heat, and so flavorful. Move over Thai food take out…

    Yes! Love to hear when cooking at home is better than take out! Glad you loved it.