Coconut Curry Turkey Meatballs


This recipe is incredibly easy, packed with protein and flavor, and so versatile! You can serve these as an appetizer or snack to party guests, eat them as a meal with a side of sautéed veggies and coconut cauliflower rice, or even as a side to your favorite curry (check out my Saag Paneer and Fish Tikka Masala!). I made the meatballs with ground turkey meat that I already had on hand, but they can easily be made with ground chicken, or even with chicken breasts processed with all of the ingredients in a food processor (or beef or lamb if you prefer). What’s great about this recipe is that the shredded carrot and coconut really help the meatballs retain their moisture making it a great option for poultry. A dab of sweet chili sauce gives them that perfect extra little kick if you’re willing to indulge in a small bit of sugar. I just can’t get enough curry in my life–hope you enjoy!


Coconut Curry Turkey Meatballs (Adapted from Primal Blueprint Quick and Easy Meals) (Difficulty-Easy, Serves 4)

  • 1 lb. organic free range ground turkey (or chicken)
  • 1/2 c. grated organic carrot (about half a large carrot)
  • 3-4 garlic cloves, minced
  • 1/2 c. shredded unsweetened coconut
  • 1 egg, lightly scrambled
  • 2 tsp. curry powder
  • 1/2 tsp. coarse ground sea salt
  • 1/2 c. organic parsley, chopped
  • 2-3 Tbsp. extra virgin organic coconut oil
  • sweet chili sauce for topping (optional)

Place the ground turkey, carrot, garlic, coconut, egg, curry powder, salt and parsley in a medium mixing bowl and combine using your hands until ingredients are well incorporated into the turkey meat. Using your hands, form 12 medium sized meatballs.

IMAG0784 (1) IMAG0785

Heat coconut oil in a large skillet on medium-high heat. Place meatballs in hot oil and brown about 2 minutes. Turn meatballs over and continue browning another 5 minutes. Cover the pan and continue cooking 6-7 more minutes or until meatballs are cooked through.


Serve with a dab of sweet chili sauce.



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