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A bowl of Thai low carb turkey meatballs in a coconut red curry sauce in a black bowl.
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5 from 4 votes

Low Carb Turkey Meatballs in Coconut Curry Sauce

Savor Thai-inspired low-carb turkey meatballs in rich coconut red curry sauce—no breadcrumbs, just tofu. An easy, gluten-free Asian dinner that freezes well.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Mains
Cuisine: Thai
Diet: Diabetic, Gluten Free, Low Lactose
Servings: 24 meatballs
Calories: 61kcal
Author: HWC Magazine

Ingredients

Turkey Tofu Meatballs

  • 1 pound Ground turkey
  • 6 ounces Tofu
    firm
  • 3 Green onions
    sliced thinly both white and green parts
  • 2 tablespoons Soy sauce or coconut aminos, tamari sauce to keep gluten free
  • 1 tablespoon Sesame oil
  • Salt and white pepper
    to taste
  • 3 cloves Garlic
    peeled and minced
  • 1 inch Ginger
    knob peeled and grated
  • 1 tablespoon Oil

Sauce

  • Scrappings from pan
  • 13 oz Coconut milk canned
  • 1 tablespoon red Thai curry paste or green curry paste to taste (we used “Mae Ploy Green Curry Paste but you can make your own or use whatever brand you enjoy)
  • 1 tablespoon Fish Sauce we used a gluten- free brand
  • 1 teaspoon Stevia or sweetener of choice - optional (we did not use any)
  • 2 tablespoons Lime juice or juice of one lime upon serving
  • Salt and white pepper
    to taste

Instructions

  • In a large bowl combine ground turkey, tofu, green onions, soy sauce (tamari), sesame oil, salt and pepper to taste, ginger and garlic and mix well. Form into 1.5 inch balls. Set aside.

Stove Top Method

  • Preheat pan with oil of choice and fry turkey tofu meatballs for about 3 minutes on all sides or until no longer pink – about 15 minutes. Turning every few minutes. Set aside. Do not wash your pan!!!!
  • Remove your turkey meatballs for the pan and keep warm. Add the coconut milk, curry paste, fish sauce, sweetener of choice (optional) and salt and pepper to taste and heat until well combined.
    Allow the coconut curry sauce to cook and reduce a little longer ( about 5 minutes) before adding the meatballs back into the pan.
    Place your meatballs back in the pan. Turn the meatballs and drizzle the delicious coconut curry cream sauce over the low carb meatballs so they all have the sauce on them.

Oven Method

  • Pre-heat oven to 375 degrees F or (190 C)
    Drizzle oil on the bottom of your Dutch oven or pan that can go from oven to stove top. Place your meatballs about 2 inches apart and bake for about 15 - 20 minutes until no longer pink inside. Set aside.
    Do not wash your pan!!!! Remove your meatballs from the pan, keep warm, set aside. Add coconut milk to the pan with the pan drippings and add fish sauce, curry paste, salt and pepper and sweetener of choice, if desired, and mix well.
    Add your meatballs back into the pan and toss in the coconut curry sauce.

Air Fryer Method

  • Air Fry turkey tofu meatballs at 400 degrees F (204 degrees C) for about 10 minutes and turn over halfway to ensure browning on all sides. Complete the recipe as described in the stove top directions.

Serve Up Thai Meatballs

  • Drizzle fresh lime juice over your Thai Curry Turkey Tofu Meatballs. Garnish with fresh cilantro and serve over cauliflower rice or zucchini noodles to keep it low carb. Delicious with steamed rice if you do not need to stay on a low carb diet.
  • Enjoy!

Video

Notes

Recipe Tips
  • Drain and pat dry the tofu before crumbling and adding into the meatball mixture.
  • Don’t overmix the meatball ingredients as this can make the meatballs tough.
  • Use a good full fat quality coconut milk like Aroy-D or Thai Kitchen. Using the off brands that have lots of fillers or additions can result in a watery sauce.
  • Don’t wash the pan after cooking the Asian turkey meatballs. These pan dripping make the Thai curried sauce extra scrumptious and satisfying.
  • Feel free to use Thai red or green curry paste for this curried turkey meatball recipe. 
  • Prepared meatballs can be stored in the refrigerator for up to 3 days.
  • Frozen turkey meatballs can be stored in the freezer for up to 2 months.

Nutrition

Serving: 6meatballs | Calories: 61kcal | Carbohydrates: 1g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 133mg | Potassium: 55mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.4mg