Red Curry Turkey Meatballs


I love meatballs for a variety of reasons: they are easy to make in one ounce sizes for portion control, they use ground meat which is generally cheaper, and if I have a couple of leftovers then they serve as tomorrow’s snacks. These red curry turkey meatballs are a little on the spicy side so feel free to reduce the amount of red curry paste or Tabasco or Sriracha and the mayo.

Makes 4 Servings

Red Curry Turkey Meatballs

  • 1.5 pound ground turkey, lean
  • 2 tablespoons red curry paste
  • 1 tablespoon garlic, minced
  • 1 tablespoon ginger, paste
  • 1/4 cilantro, chopped fine
  • 2 eggs whites
  • Cooking Spray

Sriracha Mayo

  • 1/4 cup mayonnaise, reduced fat
  • 1 tablespoon Sriracha (or hot sauce)
  • 1 teaspoon lime juice


  1. Preheat oven to 400°.
  2. Line a baking sheet with aluminum foil. Spray with cooking spray.
  3. In a large bowl, combine the ground turkey, garlic, ginger, red curry paste, cilantro, and egg whites. Roll into 1 inch balls and place on the cooking sheet.
  4. Bake for approximately 20-22 minutes or until the internal temperature reaches 165°.
  5. While the meatballs are baking, whisk together the mayo, Sriracha, and lime juice. Set aside.
  6. After removing the meatballs from the oven, place 4 to 5 meatballs per person on a plate and drizzle with the Sriracha mayo. Enjoy!

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