, ,

Curry Thai Turkey Meatballs

These Curry Thai Turkey Meatballs are super easy to throw together, Whole30, Paleo and packed with flavor and protein. A quick curry and almond butter sauce compliment them perfectly!

The time has finally come!! I have made these a few times and once posted the recipe on my snap chat (kelsmcgins), but for some reason hadn’t posted it here!  When I decided to make Zucchini Pad Thai I thought these bad boys would go perfectly on top.

This sauce is BONKERS good too.  It’s a lot like the sauce I used in my Curry Almond Butter Chicken Salad!  How could coconut oil, almond butter and curry powder not be amazing together?  Healthy fats for the win!

On another note.  I finally bought the Minimalist Baker’s food photography school!  It is one of those purchases I have been dying to make and am so glad I did.  Like those garnishes?  I am about to garnish this WHOLE BLOG like mad.  It just makes everything more fun right?  Like WOW. She threw stuff all over those meatballs like she doesn’t even care about that burlap placemat.  WHAT A BALLER!

You thought that right? No?  Hmmm…

These Curry Thai Turkey Meatballs are super easy to throw together, Whole30, Paleo and packed with flavor and protein. A quick curry and almond butter sauce compliment them perfectly!

GARNISH!!!  And sauce drizzle.  I am a sucker for a good drizzle.

These Curry Thai Turkey Meatballs are super easy to throw together, Whole30, Paleo and packed with flavor and protein. A quick curry and almond butter sauce compliment them perfectly!

These zoodles though!!

These Curry Thai Turkey Meatballs are super easy to throw together, Whole30, Paleo and packed with flavor and protein. A quick curry and almond butter sauce compliment them perfectly!

Pin it!!

These Curry Thai Turkey Meatballs are super easy to throw together, Whole30, Paleo and packed with flavor and protein. A quick curry and almond butter sauce compliment them perfectly!

Print

Curry Thai Turkey Meatballs

Ingredients

Meatballs:

  • 1 lb ground turkey
  • ¼ cup coconut flour
  • 1 egg
  • 1 tablespoon almond butter
  • 1 teaspoon curry powder
  • ½ teaspoon turmeric
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 teaspoon salt and few crack of pepper

Sauce:

  • 1/4 cup coconut oil, melted
  • 1/4 cup almond butter
  • 1 tablespoon apple cider vinegar
  • 1 tsp curry powder
  • 1 tablespoon coconut cream
  • Salt and pepper

Instructions

  1. Preheat oven to 400 degrees. Add all ingredients in a large bowl and work together with hands until evenly combined. Scoop into 15 balls and place on a foil lined baking sheet. Bake for 15 minutes.
  2. To make the sauce, combine melted coconut oil, almond butter, vinegar, curry powder and coconut cream. Stir until combined and add salt and pepper to taste.
22 replies
  1. Kelly @ Eat the Gains says:

    These sound delicious! Will def be adding to my whole30 this month. And the pics look awesome. I am in need of a photography class so bad! Excited to hear what you think about the Minimalist Baker one.

    Reply
  2. Victoria@Peonies&Paleo says:

    Kelsey, these are AH-MAY-ZING! The only problem with them is that I just embarrassed myself licking the remainder of the dipping sauce out of my little lunch container at the office. Thank you for the amazing recipe!

    Reply
  3. Jennifer says:

    Hi! I just discovered a load of food allergies and am trying Whole30 for the first time. This recipe looks delicious but I’m allergic to egg whites (cooked or raw). How would you recommend replacing the egg in the meatballs? Thanks!

    Reply
  4. Carol says:

    Looks great! Ready to try. What curry powder do you use as all curries aren’t created equal. We are island people (I cook regularly with Jamaican and Trinidadian curries but I also love Asian curries…hubby does not like the latter).

    Reply

Trackbacks & Pingbacks

Leave a Reply

Want to join the discussion?
Feel free to contribute!

Leave a Reply

Your email address will not be published. Required fields are marked *