Thai Turkey Zucchini Meatballs

the gingered whisk

These easy weeknight Thai meatballs are kid friendly and healthy! With a creamy red curry and coconut milk based sauce, these tender and flavorful Turkey Zucchini Meatballs are ready in about 30 minutes!

- The Gingered Whisk

Key Ingredient


meatballs: – 1 lb ground turkey – 1/2 cup shredded zucchini – 1/2 tsp fish sauce – 1/8 cup green onions, finely chopped – 1 TBSP fresh basil, finely chopped – 1 tsp fresh ginger, grated – 1/2 tsp red curry paste – 1 TBSP coconut milk – 1/8 tsp red pepper flakes (optional)


sauce: – 1 + 1/2 cup coconut milk – 3 TBSP tomato paste – 1 tsp red curry paste – 1 tsp fish sauce – 1/8 tsp red pepper flakes (optional)


Thai Turkey Zucchini Meatballs Recipe


4 Servings

Prep Time

10 Minutes

Total Time

30  Minutes

1. Preheat a large 12" skillet on medium- high heat with 3 TBSP oil.


2. In a medium bowl whisk together the ingredients for the sauce and set aside.


3. In another medium bowl combine the ingredients for the meatballs, mixing thoroughly (the best way is to get dirty and use your hands).


4. Form the meat mixture into about 1 1/2" balls.


5. 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).


6. Pour the sauce over the meatballs, reduce the heat to medium and simmer for 15 minutes, uncovered.


7. Serve with rice or noodles and garnish with fresh cilantro. Spoon up all that extra sauce over your rice!



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