Thai Turkey Meatballs in Coconut Curry

Preheat oven to 400 F.

In a large mixing bowl, combine ground turkey with green onion, garlic, ginger, curry paste, fish sauce, breadcrumbs, egg, and salt. Mix well until it forms into a uniform consistency. Set aside for at least 20 minutes or refrigerate overnight to allow the flavors to infuse inside the meat.

Take 2 tablespoons of the turkey mixture at a time and roll into meatballs. Transfer the meatballs onto a parchment-lined half sheet baking pan and lightly coat with some cooking oil spray to keep them from sticking, if needed.

Bake until fully cooked and the internal temperature reaches 165F as read on a meat thermometer, about 18-20 minutes. Set aside.

While the meatballs are baking in the oven, heat oil in a large skillet over medium-high until the oil sizzles, about 1 minute. Add onion and bell pepper and sauté until tender, about 3-4 minutes.

Stir in curry paste until well combined and cook for 1 minute. Add coconut milk, fish sauce, lime zest and lime juice. Stir well to combine and bring the sauce to a boil. Reduce the heat to medium and let the sauce simmer for 3-4 minutes, stirring occasionally.

Stir in fresh basil and baked meatballs, and toss well to coat evenly. If the meatballs are a bit cold before adding them in, you can reheat them in the sauce until warmed through.

Serve immediately over steamed rice, noodles, or with naan bread or pita bread for major dipping.