Turkey Meatballs in a Creamy Red Curry Sauce
By The Modern Proper
Turkey Meatballs in a Creamy Red Curry Sauce
By The Modern Proper
Yield/Serves:
Makes 4 servings
- Meatballs:
- 2 pounds ground turkey
- ⅓ cup fresh basil, finely chopped
- 4 garlic cloves, minced
- 2 green onions, finely chopped
- 2 tablespoons fish sauce
- 1 teaspoon red curry paste
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 2 teaspoons coarse kosher salt
- 2 tablespoons canola oil
- Curry Sauce:
- ¾ cup onions, finely diced
- 4 garlic cloves, minced
- ¼ cup red curry paste
- 2 (14-ounce) cans coconut cream
- 3 tablespoons lime juice
- 1 tablespoon fish sauce
- 1 tablespoon sugar
- 1 teaspoon salt (optional)
- ½ cup fresh basil, thinly sliced (optional)
- ½ cup cilantro leaves, (optional)
- Chili flakes, (optional)
These savory turkey meatballs with fish sauce, fresh herbs, and garlic, served in a rich aromatic red curry sauce are easily one of our favorite dishes. The bright and exotic flavors are deceptively simple to achieve and the result is so delicious you’ll have a hard time not going for a second helping. The spice level in this dish is completely adjustable, making it truly the perfect family meal.
To make the meatballs, mix all ingredients except the canola oil together until fully incorporated. If available use a stand mixer set on medium speed with the flat beater attachment for this step.
Heat oil in a large skillet or frying pan over medium heat. Using a cookie scoop or tablespoon, scoop meatballs out in 2 inch portions. Gently roll into a ball and place in the heated oil.
Brown the meatballs on all sides in batches of 10. Do not worry about cooking all the way through. Place browned meatballs on a plate and set aside.
To make the curry sauce, drain off all but 1 tablespoon oil from the pan. Add the onions and sauté until soft, about 5 minutes. Add garlic and sauté 2 minutes longer. Add the curry paste and break it up as much as possible. Add the coconut cream and stir or whisk until paste and cream are fully incorporated and sauce is smooth.
When sauce is smooth, add the lime juice, fish sauce, sugar and salt if using. Bring to a boil and add all the meatballs back into the curry sauce.
Turn heat to a simmer, cover the pan with a lid. Simmer meatballs for 20 minutes until the sauce has thickened and the meatballs are cooked through the center. Add fresh basil and stir to combine.
Serve over your choice of rice or roasted veggies, with cilantro and crushed red pepper flakes for additional heat.
Click here for original recipe »
To make the meatballs, mix all ingredients except the canola oil together until fully incorporated. If available use a stand mixer set on medium speed with the flat beater attachment for this step.
Heat oil in a large skillet or frying pan over medium heat. Using a cookie scoop or tablespoon, scoop meatballs out in 2 inch portions. Gently roll into a ball and place in the heated oil.
Brown the meatballs on all sides in batches of 10. Do not worry about cooking all the way through. Place browned meatballs on a plate and set aside.
To make the curry sauce, drain off all but 1 tablespoon oil from the pan. Add the onions and sauté until soft, about 5 minutes. Add garlic and sauté 2 minutes longer. Add the curry paste and break it up as much as possible. Add the coconut cream and stir or whisk until paste and cream are fully incorporated and sauce is smooth.
When sauce is smooth, add the lime juice, fish sauce, sugar and salt if using. Bring to a boil and add all the meatballs back into the curry sauce.
Turn heat to a simmer, cover the pan with a lid. Simmer meatballs for 20 minutes until the sauce has thickened and the meatballs are cooked through the center. Add fresh basil and stir to combine.
Serve over your choice of rice or roasted veggies, with cilantro and crushed red pepper flakes for additional heat.
Click here for original recipe »