Coconut Curry Turkey Meatballs

Coconut Curry Turkey Meatballs
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Prep Time

< 15 minutes


Total Time

< 60 minutes

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Fork and knife



Per Serving

Gluten Free


1 package (16 ounces) BUTTERBALL® All Natural 93% Lean 7% Fat Ground Turkey

1 large egg, beaten

2 tablespoons chopped fresh cilantro, plus additional for garnish

4 tablespoons fresh lime juice, divided

teaspoons kosher salt, divided

2 teaspoons minced garlic, divided

2 tablespoons olive oil

1 can (14 ounces) unsweetened coconut milk

2 teaspoons red curry paste

cups water

1 cup uncooked jasmine rice

Lime wedges


  • 1.
    Line 17½ x 12½ baking sheet with parchment paper. Stir together turkey, egg, 2 tablespoons cilantro, 2 tablespoons lime juice, 1¼ teaspoons salt and 1 teaspoon garlic in large bowl until combined. Using a 2-tablespoon scoop, shape turkey mixture into balls and place in single layer on parchment paper.
  • 2.
    Heat oil in large saucepan over medium-high heat. Add meatballs; cook, turning as needed, about 5 minutes or until browned. Reduce heat to medium. Add coconut milk, curry paste, ½ teaspoon salt, remaining 2 tablespoons lime juice and remaining 1 teaspoon garlic, stirring to combine; bring to a simmer. Cook, stirring frequently, about 15 minutes or until sauce is slightly thickened and an instant-read thermometer inserted in meatballs registers 165°F.
  • 3.
    Meanwhile, bring 1½ cups water to a boil in medium saucepan over high heat. Reduce heat to medium-low. Add rice and remaining ½ teaspoon salt; cover and cook about 20 minutes or until rice is tender and water has been fully absorbed. Remove from heat; let stand 5 minutes. Fluff rice with a fork. Serve meatballs and sauce over rice. Garnish with additional cilantro. Serve with lime wedges.

Nutrition Facts

Per Serving

Total Fat28g
Saturated Fat8g
Dietary Fiber0g