Red Coconut Curry Meatballs
Serves: 8
  • Meatballs:
  • 2 lb ground turkey
  • ¾ C almond flour
  • 1 egg, beaten
  • 3 small cloves minced garlic or 1 tsp garlic powder
2 Tbsp fresh minced onion or 1⁄2 tsp onion powder
  • 1 Tbsp fresh ginger, minced
  • 2 tsp ground basil
  • 1 tsp dried sage
  • 1 tsp curry powder
  • 1⁄2 tsp toasted fennel seeds
  • 1⁄4 tsp black pepper
1⁄2 tsp sea salt
  • 1⁄4 tsp dried thyme or oregano
  • 1⁄4 tsp crushed aleppo chiles or crushed red pepper flakes
  • 1⁄4 tsp paprika
  • small pinch of nutmeg
  • Red Coconut Curry Sauce:
  • 1 Tbsp coconut oil
  • 1 medium yellow onion, diced
  • 1 red bell pepper, diced
  • 2 garlic cloves, minced
  • 2 Tbsp fresh ginger, minced
  • 3 Tbsp red curry paste (or 1 Tbsp red curry powder + 2 Tbsp water)
  • 1 14 oz can +3/4 C full fat coconut milk
  • ⅓ C fresh basil, chiffonade (thin strips)
  • 1 tsp sea salt
  • *Serve over spaghetti squash, zucchini noodles, brown rice, or cauliflower rice
  1. Preheat oven to 375ºF.
  2. Do your prep: mince 5 cloves garlic (3 for meatballs, 2 for sauce). Mince onion (2 Tbsp for meatballs the rest of the onion for sauce). Peel and chop ginger (1 Tbsp for meatballs, 2 Tbsp for sauce). Toast your fennel seeds in a dry pan over medium-high heat about 2-3 minutes. Whisk one egg together. Chop 1 red bell pepper. Mix curry paste. Chop fresh basil.
  3. In a small bowl, mix seasonings together: minced garlic, onion, ginger, basil, sage, curry powder, toasted fennel seeds, pepper, sea salt, dried thyme, aleppo chilies, paprika and nutmeg.
  4. Add the seasoning into a large bowl with the ground turkey. Add the almond flour. Incorporate well. Add the egg and mix.
  5. Begin your brown rice. Measure and rinse 2 C brown rice. Add 3.5 C water to a pan. Once it’s boiling, add rice and cover. Cook about 45 minutes or until tender.
  6. Form the meatballs into 1-1.5’’ diameter balls (for me it made 32 meatballs), and place onto 2 large parchment-lined baking sheets. Bake for 20 minutes or until the internal temperature reaches 165ºF.
  7. While meatballs are cooking, make the sauce. Heat a large skillet to medium heat, add coconut oil. Add the diced onion, red pepper, garlic, and ginger. Add ½ tsp of sea salt. Cook for 5-7 minutes until onion is translucent. Add curry paste and coconut milk. Add remaining ½ tsp of sea salt and stir. Simmer for 10 minutes.
  8. Add fully cooked meatballs to the sauce, and cook for another 5 minutes.
  9. Serve hot over spaghetti squash, zucchini noodles, brown rice, or cauliflower rice and top with fresh basil.
Recipe by Ashley Nicole Wood at