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Thai Turkey Meatballs

Thai Turkey Meatballs

Healthy Thai Meatballs Recipe with turkey, coconut milk, red curry paste and zucchini instead of breadcrumbs.


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 EVOO

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
  • 5-6 dried kaffir lime leaves optional*


  • 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.
  • In a small bowl, whisk together Thai Meatballs Sauce ingredients and set aside.
  • 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.
  • 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.

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