Thai Coconut Curry Meatballs

This month in our Thrive Cooking Class, we focused on elevating everyday meals, learning how a few new ingredients can transform a simple dish into something special.

These Thai Coconut Curry Meatballs are the perfect example: rich in flavor, high in protein, and easy to prepare. Red curry paste, fish sauce, and lime zest bring depth and balance, while light coconut milk keeps the sauce creamy without being heavy.

Whether served over soba noodles, rice, or stir-fried vegetables, this dish proves that healthy and flavorful can absolutely go hand in hand.

Ingredients

For the Meatballs:

• 1 lb 93% lean ground turkey or chicken
• 2 large egg whites
• ¼ cup panko breadcrumbs (use gluten-free if needed)
• 2 tablespoons finely chopped green onions
• 2 tablespoons finely chopped Thai basil (or regular basil)
• 2 teaspoons fresh ginger, minced
• 2 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon ground black pepper

For the Sauce:

• 1 can (13.5 oz / 400g) light coconut milk
• 1 tablespoon red curry paste (we love “Thai Kitchen” brand)
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 2 teaspoons lime zest
• 1 teaspoon red pepper flakes

Instructions

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly coat it with cooking spray.
2. Make the meatballs. In a large bowl, combine turkey, egg whites, breadcrumbs, green onions, basil, ginger, garlic, salt, and pepper. Mix gently using a fork or clean hands; overmixing can make them tough.
3. Form the meatballs. Roll into 24 meatballs (about 2 tablespoons each) and arrange 1 inch apart on the prepared sheet.
4. Bake for 10–12 minutes, or until lightly browned and the internal temperature reaches 160°F.
5. Make the sauce. Transfer meatballs to a slow cooker and add coconut milk, red curry paste, fish sauce, lime zest, and lime juice. Stir gently to coat.
6. Cook on low for 2 hours until flavors blend and sauce thickens slightly.

Alternate Stovetop Method

No slow cooker? No problem!

Sauté the baked meatballs in a large pan over medium heat for 8–10 minutes, then add the sauce ingredients. Cover and simmer for 15 minutes until heated through.

Serving Suggestions

Serve warm over:

• Soba noodles (as featured in class)
• White or jasmine rice
• Stir-fried vegetables for a lighter, lower-carb option

Thrive Tips

• Boost flavor: Adding lime zest (not just juice) gives the sauce a fresh, aromatic finish.
• Lower the fat: Baking the meatballs instead of frying keeps the dish lighter without losing flavor.
• Make ahead: The sauce and meatballs can be prepped 1 day in advance, perfect for meal prep!