Ingredients
For the Meatballs:
- 2 lbs 94% lean ground turkey
- 1 large egg
- 2/3 cup almond flour (meal works too)
- 1/2 cup diced onion
- 1 tbsp red Thai curry paste
- 1 tbsp minced garlic
- 1/4 tsp salt
For the Sauce:
- 14 oz can lite coconut milk (about 1 1/2 cups)
- 1/2 cup unsweetened cashew milk (or other non-dairy milk)
- 2/3 cup cashew butter
- 1/4 cup coconut aminos (or tamari/soy sauce if not paleo)
- 3 tbsp red Thai curry paste
- 3 large Medjool dates, pitted (or 3 tbsp honey or molasses)
- 2 tbsp finely chopped fresh ginger (or 1 tbsp ginger paste)
- 2 tbsp minced garlic
- Juice of 2 limes
- 1 tsp fish sauce (optional, adds depth of flavor)
- 1/2 tsp salt, to taste
Instructions
- Prepare the Meatballs: In a large bowl, combine the ground turkey, egg, almond flour, diced onion, red Thai curry paste, minced garlic, and salt. Mix thoroughly using a large spoon, then your hands for an even blend. Scoop meat mixture with a medium cookie scoop or by hand into golf ball-sized portions and place on a baking sheet.
- Brown the Meatballs: Heat a large skillet over medium heat. Brown the meatballs in batches for about 2-3 minutes per side until nicely browned but not fully cooked. Transfer the browned meatballs to your slow cooker.
- Make the Sauce: In a small food processor or blender, add all sauce ingredients, ensuring the coconut milk is liquid (warm under hot water if needed). Blend until smooth. Taste and adjust seasoning with additional salt or sweetness if desired.
- Cook the Meatballs in Sauce: Pour the blended sauce over the browned meatballs in the slow cooker. Cook on high for 2 hours or low for about 4 hours. Check internal temperature to ensure meatballs reach 165ºF for safety.
- Serve: Enjoy these flavorful Thai Red Curry Turkey Meatballs over zucchini noodles, sweet potato noodles, spaghetti squash, cauliflower rice, or greens for a Paleo/Whole30 friendly meal. Alternatively, serve with rice or quinoa if preferred.
- Feedback: If you try this recipe, please consider leaving a review to share your experience!
Notes
- The recipe is paleo and Whole30 compliant.
- If you don’t have a slow cooker, you could carefully simmer the sauce and meatballs on the stovetop, though cooking times will vary.
- Fish sauce is optional but enhances flavor complexity.
- To keep the coconut milk liquid for blending, briefly warm the can under hot water before opening.
- You can substitute Medjool dates with honey or molasses for sweetness.
- Serve with low-carb vegetable noodles or rice/quinoa according to dietary preferences.
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Thai
- Diet: Paleo
