These Thai turkey meatballs are simmered in a fragrant coconut milk sauce with warm Thai spices and fresh lime. An easy, flavorful dinner with Thai-inspired flavors. Video. Low carb, keto-adaptable.
I wish I could give more than 5 stars! This recipe is so flavorful and certainly well-balanced. The meatballs are moist and so very tasty. This is a keeper in our home!
Here is my favorite turkey meatball recipe! These easy, flavorful Thai meatballs are made with ground turkey and simmered in a fragrant Coconut Lemongrass Sauce, so incredibly flavorful.
My friend MaryAnn gave me this recipe, and I’ve been making it on repeat for the last several months. Those of you who know MaryAnn will agree that she is genuinely one of the most thoughtful humans I have ever known. Her peaceful, gentle way blesses those around her, without her even being aware of it.
Why You’ll Love this Turkey Meatballs Recipe!
Mouthwatering flavor! The Coconut Lemongrass Sauce is infused with star anise, cardamom, and coriander. Trust me, you will want to lick the bowl! Fresh lime and cilantro finish the dish, giving it a beautiful brightness that I crave.
Incredibly versatile. Serve these as an appetizer, or with rice for dinner, or over a bowl of rice noodles, mopping up the delicious sauce.
Meal prep and freezer-friendly. The meatballs can be assembled in advance and even stored in the freezer. The sauce comes together quickly, so it’s not a bad idea to have the meatballs on hand for busy weeknights!
Turkey Meatballs Recipe Ingredients
- Ground turkey - Lean ground turkey forms the tender base of the meatballs, soaking up the bold Thai-inspired flavors; ground chicken or ground beef work just as well as substitutions, though we prefer a poultry base.
- Olive oil or peanut oil - Used for sautéing and adds richness; peanut oil brings a subtle nutty flavor that pairs nicely with the spices.
- Shallots, garlic, lemongrass, and ginger - Create a fragrant, aromatic foundation with bright citrusy notes and savory depth.
- Soy sauce and fish sauce - Provide salty, umami-rich flavor that gives the meatballs their signature savory taste, and add some moisture.
- Sambal Oelek or chili paste - Adds gentle heat and complexity; adjust to taste depending on spice preference.
- Panko breadcrumbs - A binder for the meatballs that keeps them tender; gluten-free breadcrumbs or almond meal can be used as alternatives.
- Fresh cilantro - Fresh herbs add brightness to the mixture. Garnish with cilantro and/or fresh basil or Thai basil.
- Salt and pepper - Enhance and balance the overall seasoning.
- Whole spices (cardamom pods, cinnamon stick, turmeric, coriander seeds, star anise) - Infuse the coconut sauce with warm, aromatic flavor and subtle sweetness, creating a rich, fragrant broth.
- Coconut milk - Forms a creamy, luscious sauce that balances the spices and keeps the meatballs moist and flavorful.
- Fresh limes - Add brightness and acidity, lifting the richness of the coconut sauce just before serving.
How to make Ground Turkey Meatballs
1. Sauté the aromatics. In a large skillet, warm oil over medium-high heat. Sauté the shallots for 4 minutes, then add the garlic and lemongrass and cook for another minute. Turn off the heat.
2. Prep the meatballs. Line a baking sheet with parchment paper. Add the ground turkey to a large bowl and create a well in the center. Add ginger, soy sauce, fish sauce, chili paste, bread crumbs, cilantro, salt, and black pepper. Add the shallots to the meat mixture. Use your hands or a spoon to mix until just combined. (Don’t use a food processor as it can overwork the meat and make the meatballs dense.)
Dampen your hands and shape the meatballs, making 18-20 2-inch meatballs. A wet cookie scoop can work, too. Place them on the parchment-lined baking sheet and refrigerate for 30 minutes to an hour.
3. Sear the meatballs. Add oil to the same skillet and turn the heat to medium-high. Once hot, add the meatballs and brown all sides. Work in batches if needed. Set aside when done.
4. Prepare the sauce. Use a mortar and pestle to smash the lemongrass, then add it to the pan. Crack the cardamom pods open and add them to the pan, along with the cinnamon stick, turmeric, ginger pieces, coriander seeds, star anise, and coconut milk. Bring to a simmer and whisk in the chicken stock.
5. Simmer. Arrange the meatballs in the pan and simmer over medium heat for 10-12 minutes, or until cooked through. The meatballs should reach an internal temperature of 165F. Use an instant-read thermometer if you have one.
6. Season. Add fresh lime juice and more salt and pepper to taste.
7. Garnish. Garnish with lime zest and cilantro. Add red pepper flakes for a little heat, if desired. Enjoy as an appetizer (pricking with appetizer forks) or turn it into a meal and serve with rice or over a bowl of rice noodles. Either way, you’ll love the flavors here!
Chef’s Tips & Tricks
- Be careful not to over-mix the meatball mixture. Mix until just combined to keep the meatballs tender rather than dense or tough.
- Wet your hands when shaping. Damp hands prevent sticking and help create smoother, evenly sized meatballs.
- Don’t skip the chill! Chill the meatballs before searing them. Refrigerating helps them firm up, making them easier to sear and less likely to fall apart. It also helps the flavors meld!
- Use whole spices for the best flavor. Whole spices slowly infuse the coconut broth with layered, aromatic flavor without overpowering it.
- Lightly crush the spices first. Cracking cardamom pods and bruising lemongrass releases more fragrance into the sauce.
Serving Suggestions
Serve these turkey meatballs as an appetizer with toothpicks, or serve as a main dish over basmati rice or rice noodles. Or, for a low-carb meal, serve over a bed of fresh spinach.
Pair with a simple salad, like our Thai Quinoa Salad, Thai Mushroom Salad, Thai Grilled Eggplant Salad, Green Papaya Salad, Crunchy Thai Salad, or Asian Cucumber Salad.
Storage & Reheating
- Storage: Store leftover turkey meatballs in an airtight container in the refrigerator for up to 4 days.
- To reheat: Reheat on the stovetop over medium low heat. Cover and simmer for 8-10 minutes until warmed through. If the sauce has thickened, add a splash of chicken broth, water, or coconut milk. You can also bake the meatballs in a covered baking dish (or with tented foil) for 15-20 minutes in a 350 F oven. Or microwave in 30-second intervals until heated through.
- To freeze: You can also freeze the meatballs for up to 3 months. Thaw overnight in the fridge before reheating.
We hope you enjoy these healthy turkey meatballs as much as we have! xoxo Sylvia
More recipes you may like
Turkey Meatballs Video
After you try these Turkey Meatballs, let us know how they turn out in the comments below. Your review will help other readers, too! Sign up here to join our community and receive our latest recipes and weekly newsletter! xoxo Sylvia
Thai Turkey Meatballs Recipe
- Prep Time: 20
- chilling time: 30 minutes
- Cook Time: 20 mins
- Total Time: 1 hour 10 minutes
- Yield: 4-6 1x
- Category: ground turkey recipes, healthy dinner, Main, weeknight dinner
- Method: stovetop
- Cuisine: American, Thai
- Diet: Dairy-Free, Keto, Low-Carb
Description
These Thai turkey meatballs are simmered in a fragrant coconut milk sauce with warm Thai spices and fresh lime. An easy, flavorful dinner with Thai-inspired flavors. Video. Low carb, keto-adaptable.
Ingredients
Turkey Meatballs:
- 1.5 pounds ground turkey
- 1 tablespoon olive or peanut oil
- 1/3 cup chopped shallots
- 2 cloves garlic chopped
- 1 stalk of lemongrass white part only chopped fine ( 2–3 tablespoons)
- 1.5 tablespoons grated ginger
- 1 tablespoon soy sauce
- 2 tablespoons fish sauce
- 1 1/2 teaspoons Sambal Oelek, or red chili paste
- 1/2 cup panko breadcrumbs (or gluten-free breadcrumbs, or almond meal)
- 3 tablespoons chopped cilantro
- 1 tsp salt
- 1/4 teaspoon white or black pepper
Coconut Sauce:
- 2 tablespoons olive or peanut oil
- 2 stalks of lemongrass, trimmed
- 3 cardamom pods lightly cracked
- 3" cinnamon stick
- 1 tsp turmeric
- 1.5 inch piece of ginger root, peeled and cut into 3 pieces
- 1.5 tsp coriander seeds
- 2 points of a star anise pod
- 14.5 oz can of coconut milk with full cream
- 1 cup chicken stock
- salt and pepper to taste
- juice from 1/2 of a lime
Instructions
- Line a baking sheet with parchment paper and set aside.
- Saute: Heat the oil in a large skillet over medium-high heat. Add the shallots and cook until softened, about 4 minutes. Add the garlic and lemongrass and cook for one minute longer. Remove from heat.
- Make meatballs. Transfer the ground turkey to a large bowl and create a well in the center. Add the ginger, soy sauce, fish sauce, chili paste, bread crumbs, cilantro and salt and pepper along with the reserved shallot mixture into the well. Mix with your hands or a spoon until just combined. Dampen your hands and shape the mixture into meatballs. This will make 18 to 20, 2" meatballs. Place the meatballs on the prepared baking sheet and refrigerate for 30-60 minutes. This step will give the flavors time to meld and help the meatballs stay together while you cook them.
- Brown the meatballs. Heat the oil over medium-high heat in the same skillet. When the pan is hot add the meatballs and brown on all sides. Set aside.
- Make the sauce. Smash the lemongrass with a mortar and pestle and add to the pan. Crack the cardamom pods open and add to the pan along with the cinnamon stick, turmeric, ginger pieces, coriander seeds, star anise, and coconut milk, and bring to a simmer. Whisk in the the chicken stock.
- Simmer. Nestle the meatballs in the sauce and simmer gently over medium heat for 10 to 12 minutes, until cooked through.
- Season. Add the fresh-squeezed lime juice to the sauce, and add salt and pepper to taste.
- Garnish with lime zest and cilantro. You can enjoy it as an appetizer, or turn it into a meal and serve it over rice or rice noodles.
Notes
For a low-carb option, try almond meal instead of bread crumbs and serve over a bed of spinach.
Leftovers will keep up to 4 days in an airtight container in the fridge or can be frozen for up to 3 months.
Nutrition
- Serving Size: 3 meatballs with sauce
- Calories: 414
- Sugar: 2.9 g
- Sodium: 1689.1 mg
- Fat: 24.8 g
- Saturated Fat: 10.9 g
- Carbohydrates: 19.1 g
- Fiber: 2.3 g
- Protein: 26.8 g
- Cholesterol: 79.4 mg
My son and daughter in law were so impressed with this recipe they cannot wait for me to make it again
So glad to hear this! Appreciate your review Elizabeth.
Hi! Planning on making this weekend, but I only have ground coriander. Would that be okay to use instead? Still use the 1.5 tsp? Thanks!
Hi Eden, that would be fine! I would do one teaspoon ground.
Sylvia, this was amazing! Amazing! Thank you and Tonia so much for all the work you put in creating and posting these amazing recipes!
Awwww…thanks so much Ana! It takes a village, this is my good friend MaryAnn’s recipe and I love it too!
Do you think the sauce could be turned into a soup by adding more chicken broth? If so, would I need to up any of the other sauce ingredients to keep the flavors balanced?
I think that would work. Yes I would increase the spices by half again.
so delicious!!!
great to hear Christina!
I wish I could give more then 5*!
This recipe is so flavorful and certainly well balanced. The meatballs are moist & so very tasty. This is a keeper in our home!
So nice to hear Karin!
Can I substitute vegetable broth since I making this dish for an individual who is allergic to chicken.
Yes, absolutely!
Great recipe – flavorful, filling and easy to make. Meatballs we delicate and moist, with the sauce giving the perfect balance of lemongrass, cream and acid.
Wonderful to hear Inga!
Most of the time my local grocery stores do not have lemongrass stalks. Have you used the paste and how would I substitute it? Thank you
Hi Beth, lemongrass paste works well! Use 2-3 tablespoons.
can this be made ahead and frozen? I suspect the meatballs can, but could I cook the whole thing, freeze it and reheat it for a party?
I think it would freeze fine!
Forgot to star rate!
6 stars if I could!
What a first class recipe! The whole family devoured it and my “home from Uni” daughter asked for the recipe….you are very honoured!
I made a couple of minor adjustments….
1) I chopped lemongrass/shallot/garlic/ginger in my little electric chopper for speed.
2) I removed browned meatballs and sauteed some chopped asian veg to up the nutrition for a minute before adding the coconut milk and returning the meatballs.
We like spice so next time I’ll add a tsp of the Sambal to the sauce.
Thank you for the recipe!
Wonderful to hear Emma! Thanks for sharing the adjustments, sounds great!
What voodoo alchemy IS this? No one ever looked at a package of ground turkey and imagined such a transformation possible. And how is it I’ve been a devotee of your blog all these years and only just made this extraordinary dish now? Pure genius here. So crazy delicious and easy to make. We had it with cauliflower rice. My only regret is that the recipe calls for 1.5 pounds of turkey, so I have a leftover naked half-pound in the fridge that COULD have been made glorious. 😉
Thanks Lily! Glad you enjoyed this. You could freeze the extra half pound for when you want to make this again?
Absolutely AMAZING! Best dinner I have had in ages. The flavours were really awesome. The meatballs were succulent, and I had clean bowls all round. Well done again Sylvia! Will definitely be making this again.
Love it Michele, great to hear!
This recipe felt luxurious! The comforting, flavorful broth. The soft, equally as unique meatballs. And the rice noodles were a great complement! I’ve never eaten something like this, and I will certainly be making it again.
Glad you enjoyed this!
A+ recipe!! I’ve never cooked with cardamom pods or star anise but it really brought out unique flavors. This website is always pushing my spice game a little farther.
Awesome Cassie!
This dish is unbelievably silky and aromatic. I felt like I was eating a gourmet Thai meal right in my own kitchen.
Yay! Love it.
I’ve been using this recipe for years (at least five!) and finally popped into say: ITS PERFECT. Made it again tonight and just melted over every bite. Tonight I sautéed the meatballs in pastured tallow, added extra sambal oelek, and used homemade chicken bone broth. It was so rich and cozy. Can’t wait to eat leftovers tomorrow, it was very hard not to go nuts and eat it all.
Awwww thanks… I appreciate this Desiree!
I used ground cardamom & coriander because I didn’t have the pods or seeds. It was still delicious! Kids loved it & I will definitely make again.
That sounds perfect – glad you enjoyed!
What would you recommend replacing the breadcrumbs with as a binder if I were trying to keep this super low-carb?
How about Almond Meal? I bet that would work Brooke!
10/10!! Served it with zucchini noodles. Delicious!! Everybody loved it. 🙂
Great to hear Ingrid- love the zucchini noodle pairing!
These fabulous meatballs have graced our table many times! The seasonings are spot-on, and leftovers (if there ARE any, are delicious. We serve with basmati or jasmine rice, and extra lime wedges. I’m making them tomorrow.
I’m so glad you’ve enjoyed this Leslie!