Inspired by my trip to Thailand, these red curry turkey meatballs scream great flavor. With a delicious combination of spicy, sweet and sour hints from the curry and peanut sauce, it’s no wonder Thai cuisine is so popular. It’s low carb and elegant, and it comes together in no time.
Reprinted with permission from 30-Minute Low-Carb Dinners by Valerie Azinge, Page Street Publishing Co. 2020.
Preheat oven to 375°F. Line a baking sheet with parchment paper or a silicone oven proof mat and set it aside.
In a large bowl, combine the turkey, garlic powder, fish sauce, egg, onion powder, thyme, paprika, salt, pepper, and almond flour. Form medium-sized balls and place them on the lined baking sheet. The balls should be about the size of a cookie scoop, so roughly ½ inch (1 cm) thick; you should end up with about 20 to 22 meatballs.
Place the turkey meatballs in the oven and bake for 20 to 25 minutes. The smaller your turkey meatballs are, the quicker they will bake.
To make the Thai peanut sauce: Heat the oil in a medium-sized saucepan over medium-high heat. Add the coconut milk, curry paste, peanut butter, cayenne pepper and salt and pepper to taste. Bring to a boil. Reduce the heat to medium low and let it simmer for 5 minutes. Turn the heat off.
When your turkey meatballs are ready, transfer them to a large serving bowl. Pour the peanut sauce over the turkey meatballs until they are evenly coated. Use a fork or tongs to move the meatballs around a little bit to get them to absorb the sauce. Top with cilantro and serve.