Turkey meatballs made with Curried Spinach in a Thai Massaman Coconut Curry! They are flavorful and delicious.
Last night I made a side dish of Creamed Coconut Curry Spinach. It was delish. I used pre-made Mae Ploy Yellow Curry Paste to make it. We had roughly 1/3 of the spinach left over and I used it to make Curried Spinach Turkey Meatballs. (Try saying that five times fast!)
I can’t think of easier meatballs to make. And they tasted great as they were; but I also had left over coconut rice from last night. So, curry turkey meatballs in curry was a no brainer. So, I made some massaman curry in which I warmed the meatballs and thus made Massaman Curry With Turkey Meatballs.
I served it over the rice for the kids and cauliflower rice for the adults. This recipe is gluten-free, grain-free (without the rice) and dairy free. Don’t forget that most of my recipes are low carb, too. This dish is about 12.5 net carbs per serving, which is high for some, but it was totally worth the splurge for us.
I just want to add that the house smelled amazing while I was preparing this dish. The kids kept circling around the kitchen and they both thought it smelled like a restaurant. My daughter, who sometimes struggles to finish her dinner, ate the whole thing! Of course, my son wanted more and ate more.
(I included the recipe for the Coconut Curry Creamed Spinach (1/2 batch) in the recipe below. I also had forgotten to list the coconut milk in the ingredients. It has been corrected.)
Gluten Free Turkey Meatballs In Massaman Curry
Curried Spinach Turkey Meatballs
- 8 ounces frozen spinach (could use up to 10 ounces)
- 1 teaspoon yellow curry paste (or more to taste. Could also use madras curry powder or massaman curry paste)
- 6 ounces coconut milk (1/2 of a can)
- 2 1/2 pounds ground turkey
- 1/2 teaspoon salt
- 2 tablespoons coconut oil for frying
- 20 ounces coconut milk (1 1/2 cans)
- 1 tablespoon massaman curry paste
- 1 tablespoon peanut butter (or your favorite nut butter)
- 1/2 stick cinnamon
- 1 tablespoon fish sauce (or more to taste)
- 1 tablespoons sweetener of your choice (or more to taste)
- juice of 1 lime
- 1 medium red bell pepper thinly sliced
- 1 medium carrot thinly sliced on the bias
- 3 green onions cut into 1 inch pieces
- Thaw the spinach and squeeze it dry. Heat 1/4 cup of coconut milk in a medium frying pan and add the yellow curry paste stirring until combined. Heat until the curry paste is fragrant, then add the rest of the coconut milk and the spinach. Stir until the spinach and coconut milk become a thick creamy mixture. Adjust seasoning. Let cool. Slice the vegetables.
- Put the ground turkey in a large mixing bowl. Add the curried spinach and mix thoroughly with a hand mixer. Heat a large pan and 2 tablespoons of coconut oil over medium heat. Roll the curried spinach turkey mixture into meatballs about the size of a large whole walnut. Brown the meatballs in the pan, removing to a plate as they finish cooking completely.
- When all of the meatballs have finished cooking, add the massaman curry paste to the pan. If the pan is dry, add some coconut milk to help the curry paste liquefy. Cook the Curry paste until it becomes very fragrant, then add the 1 1/2 cans of coconut milk to the pan, scraping up all of the brown bits from the turkey meatballs. Heat to simmering. Add the peanut butter, fish sauce, and lime juice. Let the coconut milk thicken just a little. Taste for balance. We're going for a tart-sweet flavor with tart being the predominant one. I like to add more fish sauce. Different brands have different strengths, so start with the 1 tablespoon of fish sauce and add more to your taste.
- Add the vegetables to the hot Massaman Curry, stir. Add the curried spinach meatballs to re-heat. Serve over rice or cauliflower rice.