Thai Turkey Zucchini Meatballs
These turkey zucchini meatballs are one of those dinners that feel just a little different without feeling unfamiliar.
They’re built on a very reliable foundation: tender, kid-friendly meatballs. From there, a mild coconut milk and red curry–based sauce adds warmth and flavor without overwhelming the plate. It’s cozy, comforting, and easy to enjoy, especially when served over rice.
This is not a deep dive into Thai cooking, and it’s not meant to be. It’s a weeknight-friendly, family-style meal that borrows gentle flavors and pairs them with something kids already trust.
That combination matters.
Why this recipe works for real life
This is the kind of dinner that stays in rotation because it’s:
- ready in about 30 minutes, start to finish
- familiar enough for kids, flavorful enough for adults
- saucy and comforting — perfect for spooning over rice
It’s quick, dependable, and feels special without requiring extra effort.
A note on “Thai-Inspired” flavors
This recipe uses a few Thai-inspired ingredients like red curry paste and coconut milk but the overall flavor is intentionally mild and approachable.
For families, that’s a feature, not a compromise.
When new flavors show up alongside something familiar (like meatballs and rice), kids are more likely to accept them, and parents don’t have to manage resistance at the table. Familiar foods make room for curiosity.
Tips for these meatballs:
Traditionally in meatball recipes breadcrumbs are used as a binding agent to help hold everything together. This recipe for thai meatballs doesn’t use a binding agent, and yields soft and tender meatballs that kids love.
Here are a few tips for making the best zucchini and turkey meatballs without breadcrumbs:
- Zucchini is a really “wet” vegetable. After shredding, make sure that you squeeze out as much of the excess moisture as you can. I like to place my shredded zucchini in a double layer of paper towels and squeeze as much of the liquid out as you can. This helps the meatballs stay together better.
- Do not over mix your meatballs – mix until just combined to not get
- This recipe for thai turkey zucchini meatballs calls for an exact amount of coconut milk – and you will have some left over! It seems like a tiny amount to waste, but under no circumstances are you to add this leftover coconut milk to the meatballs or the sauce! It is measured perfectly, and this extra amount makes the thai red curry sauce too thin to adequately cover the meatballs. I mean, it won’t ruin your dinner, but its much better if you follow the recipe. Instead, I suggest adding this extra coconut milk to your rice as it cooks. You don’t need to adjust the liquids (cook rice at a ratio of 1 part rice, 2 parts water), just throw it in!)
How to serve these meatballs
We almost always serve this dish with:
- steamed rice (coconut rice if you’re feeling fancy, plain rice if not)
- a simple vegetable on the side (we like snap peas)
Because the sauce is mild and creamy, it works well spooned lightly over rice or served on the side for dipping. Both approaches count.
And yes, this is one of those meals where extra sauce is very welcome.
Making this meal kid-friendly (without changing the recipe)
You don’t need to modify much to make this work for different ages:
- Serve meatballs whole or cut into smaller pieces
- Offer rice plain or lightly sauced
- Keep extra sauce on the side so everyone can choose
When kids feel in control of how their plate looks, they’re often more willing to engage with what’s on it.
Meatballs are familiar, easy to eat, and non-intimidating — which makes them a great base for gently introducing new flavors.
In this recipe, the meatballs stay recognizable while the sauce quietly expands the flavor profile. No pressure. No big leap. Just a small step that still feels safe.
Those small steps add up.
For busy, real life families
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Thai Turkey Zucchini Meatballs
Ingredients
Method
- Preheat a large 12" skillet on medium-high heat with 3 TBSP of oil.
- In a medium bowl whisk together the ingredients for the sauce and set aside.1 + 1/2 cup coconut milk, 3 Tablespoon tomato paste, 1 teaspoon red curry paste, 1 teaspoon fish sauce
- In another medium bowl combine the ingredients for the meatballs, mixing thoroughly (the best way is to get dirty and use your hands).1 lb ground turkey, 1/2 cup shredded zucchini, 1/2 teaspoon fish sauce, 1/8 cup green onions, 1 Tablespoon fresh basil, 1 teaspoon fresh ginger, 1/2 teaspoon red curry paste, 1 Tablespoon coconut milk
- Form the meat mixture into about 1 1/2" balls.
- Add the meatballs to the hot skillet in a single layer and cook until brown, about 2-3 minutes, turning occasionally (you don't have to cook them all the way through).
- Pour the sauce over the meatballs, reduce the heat to medium and simmer for 15 minutes, uncovered.
- Serve with rice or noodles and garnish with fresh cilantro. Spoon up all that extra sauce over your rice!
- Enjoy!
Nutrition
Nutrition information is provided as a general estimate and may vary based on ingredients, brands, and substitutions. For specific dietary needs, we recommend calculating nutrition using your preferred tool.
Notes
- This recipe for thai turkey zucchini meatballs calls for an exact amount of coconut milk – and you will have some left over! It seems like a tiny amount to waste, but under no circumstances are you to add this leftover coconut milk to the meatballs or the sauce! It is measured perfectly, and this extra amount makes the thai red curry sauce too thin to adequately cover the meatballs. I mean, it won’t ruin your dinner, but its much better if you follow the recipe. Instead, I suggest adding this extra coconut milk to your rice as it cooks. You don’t need to adjust the liquids (cook rice at a ratio of 1 part rice, 2 parts water), just throw it in!)
I hate critiquing recipes but the sauce just did not work for me. Too much tomato taste and it was a bit spicy for my kiddos even without the red pepper flakes.
Thanks for trying the recipe and for sharing your thoughts! I totally understand that every family has different taste preferences, especially when it comes to spice levels. This sauce is on the mild side for most, but I know even a little bit of curry paste can feel bold if you’re used to very subtle flavors. If you’d like to adjust it in the future, you could try reducing the tomato paste slightly and using just a teaspoon of curry paste for an even milder flavor. I appreciate your feedback and hope you find other recipes on my site that are a great fit for your family!
Is there no salt at all in this recipe?
You get all the salt you need from the fish sauce! However, if you feel you need more salt, feel free to sprinkle some salt over the dish when you sit down to the table.
@Jenni, I did a little bit of salt but followed otherwise the recipe really closely and my kids loved it! Will definitely keep doing this!
My family absolutely loved this recipe! I was a little nervous about using all of the ingredients that were a bit new to us, but the meatballs turned out perfectly and we ate every last one they were so good!
These look AMAZING – and I love that they only take about 30 minutes!! I can’t wait to try them out!
My mom is allergic to fish. How can I replace the fish sauce?
Hi Naomi! Fish sauce is a tricky one to replace! There are recipes out there for making your own vegan version, but they require seaweed and a bunch of hard to find ingredients. If interested, you can find it here: https://www.cooksillustrated.com/how_tos/6610-making-a-vegetarian-substitute-for-fish-sauce. You could simply substitute with soy sauce, but it won’t give you the full depth of flavor that fish sauce brings. I would suggest using a vegan Worcestershire sauce – you can find them at Whole Foods or other health market stores. Golden Mountain Seasoning sauce would also be a good replacement, but probably harder to find.
Made these for dinner last night, and they were amazing! I love that there’s hidden veggies in them too!
How is it that I’m reading this at 8:30 in the morning and I want it for breakfast? Wonderful flavors and it sounds like a really healthy meal. I need to mix this recipe into our week.
Yum, these sound tasty!