Turkey Archives - The Almond Eater Healthy, Real Food Recipes Mon, 05 Jan 2026 19:23:50 +0000 en-US hourly 1 https://wordpress.org/?v=6.9.4 https://thealmondeater.com/wp-content/uploads/2025/10/cropped-favicon-sage-32x32.png Turkey Archives - The Almond Eater 32 32 Instant Pot Bone Broth https://thealmondeater.com/instant-pot-bone-broth/ https://thealmondeater.com/instant-pot-bone-broth/#comments Thu, 08 Jan 2026 10:00:22 +0000 https://thealmondeater.com/instant-pot-bone-broth/ broth in a jarThis Instant Pot Bone Broth recipe shows you how to make a nourishing batch of homemade chicken or beef bone…]]> broth in a jar

This Instant Pot Bone Broth recipe shows you how to make a nourishing batch of homemade chicken or beef bone broth the fastest and most efficient way, without sacrificing any of its benefits. Great for meal prep, sipping, and cooking!

broth in a jar

Why you’ll love this recipe!

Quick and low-effort – Making bone broth in the Instant Pot takes a fraction of the time as it does on the stove or in a slow cooker.

Health benefits – Bone broth is known for its health benefits since it’s packed with minerals, gelatin, and collagen. It’s great for strengthening your hair, nails, and joints and protecting the gut lining. BTW, you don’t miss out on any of these benefits when you make it in a pressure cooker!

Versatile – That batch of homemade bone broth in your fridge is perfect for sipping by the mugful, simmering in soups, folding into sauces and gravy, and so much more!

Table of Contents

A few years ago, I was suffering big time from migraines, nausea, and joint pain. It was a nightmare and eventually led me to consulting with a functional medicine doctor. You know what they recommended? Regularly drinking bone broth!

That’s when my Instant Pot bone broth recipe was born. I could have settled for store-bought, but making it yourself is much more cost-effective and customizable. Plus, after rounds and rounds of recipe testing, I discovered how easy it was to make in a pressure cooker compared to the stove or slow cooker.

A daily mug full of this nutrient-dense broth was exactly what I needed to feel like myself again. It quickly became my go-to feel-good solution for sick days, a nutritious base for soups and stews, a cooking liquid for my favorite grains, and so much more. I always keep a batch in my fridge or freezer now!

Bone Broth Ingredients 

Bones – The great thing about bone broth is that you can make it with any leftover animal bones. Chicken, turkey, beef, pork—you name it! I use grass-fed or pasture-raised bones whenever possible, as they tend to produce a thicker, more collagen-rich broth. Leftover bones from a whole roasted chicken, holiday turkey, bone-in ham, pig’s feet, or beef short ribs also work well. Just make sure that there’s little to no meat left attached to keep your broth clear and not overly greasy. 

Vegetables – For flavor, I simmered the bones with carrots, celery, onion, and garlic. Remember that veggie scraps work just as well as fresh vegetables. I keep carrot ends, celery leaves, onion skins, etc., in a heavy-duty freezer bag, then add what I need to the broth.

Vinegar – A splash of vinegar extracts minerals (such as calcium, magnesium, and potassium) from the bones, which ultimately makes the broth more nutritious. Apple cider vinegar is my usual go-to, but any vinegar works (you won’t taste it).

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

  • Add aromatics – Toss in a small piece of ginger, lemongrass, or a halved lemon to brighten all the flavors.
  • Change the herbs – You can swap the bay leaf for a few parsley stems, a sprig of thyme, rosemary, or sage leaves. Just use one herb at a time so you don’t overpower the stock. 
  • Use spices – For a gentle warmth, add a pinch of cumin, coriander, turmeric, smoked paprika, red pepper flakes, star anise, or whole black peppercorns. 
  • Adjust with salt – Add a pinch of salt at the very end to enhance the natural umami. 

How to Make Bone Broth in an Instant Pot

Step 1: Roast the bones. Arrange the bones on a baking sheet and roast them at 350°F for 15 minutes. Flip, then roast for another 15 minutes.

overhead view of beef bones on a sheet pan.

Step 2: Load the Instant Pot. Transfer the roasted bones to your Instant Pot along with the rest of the ingredients. Fill the pot with water until it reaches the 2/3 max fill line.

overhead view of the ingredients for bone broth in an instant pot.
overhead view of water and the ingredients for bone broth in an instant pot.

Step 3: Pressure cook. Seal the lid and pressure cook on high pressure for 90 minutes. Once the cook time is up, allow the pressure to release naturally for 10 minutes, then carefully quick-release any remaining pressure.

Step 4: Strain, cool, and store. Let the broth cool for a few minutes, then strain it through a fine-mesh strainer into a large bowl. Add ice cubes to the stock, wait for them to melt, and pour the stock into jars. Store the broth for later.

overhead view of cooked bone broth in an instant pot.

Erin’s Tips and Tricks

  • Always roast your bones! This step caramelizes the bones, which means deeper flavor, richer color, and a more satisfying broth. The only time I recommend skipping this step is if you’re intentionally going for a very light broth. 
  • Naturally release the pressure before switching to a quick release. Because broth is all liquid, releasing the pressure too quickly can cause hot liquid to spray up through the steam valve, creating a messy, unsafe situation we don’t want!
  • Always strain the broth through a fine-mesh strainer (or cheesecloth). This removes small bone and vegetable fragments and keeps the broth smooth for sipping or cooking.

My Pro Tip

Gel is a good thing

If your broth turns jelly-like in the fridge, that’s a win. It means you’ve successfully extracted collagen from the bones. Don’t worry—it will liquefy again when reheated.

Instant Pot Bone Broth FAQs

Is regular stock different from bone broth?

Both veggie/chicken/beef stock and bone broth are made by simmering water, vegetables, and/or bones together. However, bone broth is simmered even longer to pack it with as many minerals, collagen, and flavor as possible. The beauty of using an Instant Pot is that it eliminates the all-day babysitting that comes with making it on the stovetop or in a slow cooker.

How should I store leftover cooked bones for bone broth?

Let your leftover cooked bones cool completely, transfer them to a freezer-safe bag, and freeze for up to 3 months. Take a full bag of bones as your sign to make another batch of bone broth in your Instant Pot.

Can I reuse the bones to make a second batch of broth?

Yes, but only if your bones still feel sturdy and haven’t completely broken down. The second batch will just be lighter in flavor and lower in nutrients, but it’s still perfect for sipping or cooking.

Will the Instant Pot destroy the nutrients in bone broth?

No. Even though the simmering time is shorter in the Instant Pot version, the sealed pressure-cooking environment traps all of those nutrients and flavors in the broth. This keeps your bone broth rich in minerals, gelatin, and collagen.

Ways to Use Bone Broth

My favorite way to enjoy bone broth is straight from a mug. I’ll warm it up in the microwave and sip on it first thing in the morning (usually before my first coffee of the day). It’s the best way to get through a chilly morning or flu season!

There are endless other ways to enjoy it, though. Check out these tasty ideas:

  • Soups and stews – I’ll use the extra bone broth in my fridge for pretty much any hearty soup or stew. It gives my classic chicken noodle soup more protein and my beef barley soup extra amazing flavors.
  • Cooking liquid for grains – Ditch the water and use bone broth to cook rice or quinoa. It instantly adds flavor and boosts the nutritional value!
  • Sauces and gravy – The broth adds richness to any homemade gravy or pan sauce you love.
  • Side dishes – Use the broth to steam or sauté vegetables like broccoli or asparagus, or replace some of the milk in mashed potatoes for a more flavorful option.
a jar of broth

Storage

Refrigerator: After it’s strained and cooled, I like to portion the bone broth into sealed glass jars and keep it in the fridge. It stays fresh for 4 to 5 days.

Freezer: I like to cool the broth overnight in the fridge before transferring it to the freezer. The cooled stock freezes well for 2 to 3 months. I usually freeze 2 to 3 cups of stock at a time in freezer-safe containers or silicone molds for easy thawing.

More Instant Pot Recipes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

broth in a jar
Print

Instant Pot Bone Broth

This Instant Pot Bone Broth recipe shows you how to make a nourishing batch of homemade chicken or beef bone broth the fastest and most efficient way, without sacrificing any of its benefits. Great for meal prep, sipping, and cooking!
Course Snack, Soup
Cuisine American
Keyword bone broth, instant pot, instant pot bone broth
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 12
Calories 86kcal
Author Erin Alvarez

Ingredients

  • 2 1/2 lbs. bones**
  • 1 carrot
  • 1 celery stalk
  • 3 garlic cloves smashed
  • 1/2 yellow or white onion chopped
  • 2 bay leaf
  • 1 tbsp apple cider vinegar
  • water
US Customary – Metric

Instructions

  • Preheat oven to 350°F.
  • Place the bones onto a baking sheet, making sure there's little to no meat left on the bones. Roast the bones for 15 minutes, then flip them over and roast for an additional 15 minutes. This will give them more flavor, which ultimately equals a more flavorful broth.
  • Add the bones, along with the rest of the ingredients, to your Instant Pot, then fill water up to the 2/3 line in your IP. Pressure cook for 90 minutes, then natural release for 10 minutes before pressure releasing.
  • Wait at least 15 minutes before pouring the broth through a strainer and into a large bowl. Then, add an entire ice cube tray to it and wait for the ice to melt. Basically, you don't want to transfer boiling hot broth directly into the fridge; instead, you want it to cool a bit.
  • Once it's warm instead of hot, pour the broth into jars and place the jars in the refrigerator, then the next day transfer 1-2 of them into the freezer. Bone broth stays fresh in the refrigerator for 4-5 days, so if you plan on drinking it all, keep it in the fridge, but otherwise, transfer it to the freezer and enjoy it later.

Notes

*Serving size is an approximation 
**You can use ANY kind of bones. I found that some grocery stores (Giant Eagle, Whole Foods) sell bones on their own in the refrigerator/freezer section, which makes it super simple. Alternatively, you can ask the people behind the meat counter if they have any bones they can sell you. For this recipe, you can use chicken bones, beef bones, pig bones–anything works! 
*Calories are per serving and are an estimation

Nutrition

Calories: 86kcal | Carbohydrates: 1g | Protein: 6g | Fat: 80g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 26mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1076IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 4mg
]]> https://thealmondeater.com/instant-pot-bone-broth/feed/ 2 Ground Turkey Tacos https://thealmondeater.com/ground-turkey-tacos/ https://thealmondeater.com/ground-turkey-tacos/#comments Thu, 24 Jul 2025 09:00:34 +0000 https://thealmondeater.com/ground-turkey-tacos/ close up on two Ground Turkey Tacos on a white plate.Lighten up Taco Tuesday with these Ground Turkey Tacos! Simply seasoned ground turkey taco meat is piled into tortillas with…]]> close up on two Ground Turkey Tacos on a white plate.

Lighten up Taco Tuesday with these Ground Turkey Tacos! Simply seasoned ground turkey taco meat is piled into tortillas with your favorite toppings for an easy and flavor-packed 25-minute meal.

close up on two Ground Turkey Tacos on a white plate.

If I’m craving tacos but don’t want anything too heavy, I’m making these healthy Ground Turkey Tacos. They come together quickly with just a handful of ingredients, making them great for everything from easy weeknight dinners to meal prep to DIY taco bar parties. 

The secret is in the sauce. Seasoning the ground turkey with taco seasoning and simmering it in salsa infuses it with rich, concentrated flavor, like something you’d get from a taco stand. The juicy, zesty turkey taco meat is perfect for piling into warm tortillas with lettuce, pico, cheese, cilantro, and sour cream or whatever you’re feeling!

The best part? The taco meat isn’t just for tacos. It’s also amazing in these ground turkey stuffed peppers and these southwest chicken bowls (instead of ground chicken). Plus, it’s high-protein and a bit lighter than your typical ground beef taco without sacrificing any flavor.

Recipe features

  • Ground turkey makes a juicy, flavorful, and high-protein taco filling that’s a little lighter than traditional ground beef.
  • Made with just 4 main ingredients in about 25 minutes! Perfect for busy nights when you need dinner on the table fast.
  • Mix and match the toppings as much as you’d like. Turkey tacos are delicious with salsa, sour cream, cheese, guacamole, and so much more.
close up on two Ground Turkey Tacos on a white plate.

Ingredients

Ground turkey – I like using 93% lean ground turkey for the best balance of flavor and moisture. Anything leaner can dry out quickly and may need a drizzle of oil in the pan to help it stay juicy.

Taco seasoning – A store-bought taco seasoning packet is all you need. Or, if you’re all out, make the seasoning yourself! Homemade taco seasoning can be made by mixing 1 tablespoon of chili powder, 1 teaspoon of paprika, 1 teaspoon of cumin, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, ½ teaspoon of oregano, and a pinch of cayenne (optional) together.

Salsa – I simmered the meat in tomato salsa to infuse it with flavor. I usually go for a chunky mild or medium red salsa, but use what you love—roasted tomato salsa for a smoky vibe or even salsa verde for a tangy twist.

Tortillas – Taco-sized corn or flour tortillas will get the job done. For a gluten-free option, stick with corn tortillas.

Fresh toppings – I love the classic contrast of crisp shredded lettuce, pico de gallo, and fresh cilantro. Don’t have any pico de gallo? Toss diced tomatoes, red onion, and a little lime juice together for a quick DIY version.

Instructions

Step 1: Brown the turkey. Add the ground turkey to a large skillet and cook it over medium heat until it’s fully cooked and no longer pink.

Step 2: Season. Stir in the taco seasoning to coat the turkey evenly. Let it cook for another minute. 

Step 3: Simmer the sauce. Pour the jarred salsa and about 2 tablespoons of water into the skillet, and heat to a gentle simmer. Lower the heat to medium-low and cook uncovered until the salsa has thickened. 

using a wooden spoon to stir ground turkey in a skillet.
using a wooden spoon to stir ground turkey taco meat in a skillet.

Step 4: Assemble and serve. While the taco filling simmers, warm your tortillas directly over a gas burner or in a dry skillet. Spoon the turkey taco meat into the tortillas, pile on your favorite taco toppings, and enjoy! 

a skillet full of ground turkey taco meat surrounded by taco toppings.

Tips and FAQs

  • If you want that really fine classic taco meat texture, use a potato masher to break up the meat once it’s partially cooked. It works like a charm.
  • After heating your tortillas, stack and wrap them in a clean kitchen towel or foil to keep them warm and pliable while you prepare the rest of your toppings. 
  • If you want to save time or prepare the tacos ahead, cook the turkey meat and prepare the toppings 2 to 3 days in advance. Store them in separate containers in the fridge, then reheat the meat right before serving.

Tip

Want to make slow cooker ground turkey tacos? Brown the turkey in a skillet first, then transfer it to a slow cooker with the salsa and seasonings. Cook on LOW for 3 to 4 hours or HIGH for 1.5 to 2 hours. This option is great for a make-your-own taco bar or meal prep.

Variations

  • Sneak in more veggies – To stretch the filling and pack in a few more nutrients, consider sautéing finely diced onions, bell peppers, zucchini, and/or mushrooms with the turkey. Just cook them until tender before adding the seasonings and salsa.
  • Play with the toppings – Beyond the classic lettuce, cheese, pico, and sour cream combo, try sliced avocado or guacamole, pickled red onions, shredded cabbage, or a drizzle of chipotle aioli. Add jalapeño slices, hot sauce, or serrano salsa if you can handle the heat.
  • Go low-carb – Feel free to swap the tortillas for lettuce wraps or collard greens, or spoon the ground turkey over a bowl of cauliflower rice for a low-carb take on turkey taco bowls.

Serving suggestions

These ground turkey tacos hold up just fine on their own, but I also love serving them with a spread of healthy Mexican-inspired sides, including cilantro lime brown rice and black bean corn salsa. And if you’re really going for it, chips and a big bowl of corn dip or queso never hurt. 

Remember: the taco-seasoned ground turkey isn’t just for tacos. It also makes an excellent protein for nachos, tostadas, enchiladas, and burritos. I’ve also used it as a filling for stuffed peppers and tossed it into a taco salad. It’s super versatile!

How spicy is the turkey taco meat?

It depends on the salsa and taco seasoning you use. For a milder taco, stick with mild salsa and seasoning. Want to turn up the heat? Go for medium or hot salsa, or add chili flakes or diced jalapeños to the pan.

Can I use ground chicken or ground beef instead? 

Absolutely. This recipe works just as well with ground chicken, ground beef, or even plant-based crumbles, but you may need to adjust the cook time depending on the protein you’re using.

Storage

Refrigerator: Store the ground turkey taco meat in an airtight container for up to 4 days. Keep any extra tortillas and toppings separate to preserve their texture and freshness.

Freezer: Let the taco meat cool completely, then transfer it to a freezer-safe bag or container, and freeze for up to 3 months. Thaw in the fridge overnight before reheating. 

Reheating: Reheat gently in a skillet over medium-low heat, adding a splash of water or salsa if needed to loosen it up. You can also microwave it in 30-second intervals, stirring in between.

two Ground Turkey Tacos on a white plate surrounded by taco toppings.

More easy taco recipes 

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

close up on two Ground Turkey Tacos on a white plate.
Print

Ground Turkey Tacos

Lighten up Taco Tuesday with these Ground Turkey Tacos! Simply seasoned ground turkey taco meat is piled into tortillas with your favorite toppings for an easy and flavor-packed 25-minute meal.
Course Main Course
Cuisine American
Keyword ground turkey tacos, turkey tacos
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 8
Calories 173kcal
Author Erin Alvarez

Ingredients

  • 1 lb. ground turkey
  • 2 tbsp Taco seasoning
  • 16 oz. salsa
  • 2 tablespoons water

For the tacos:

  • 8 tortillas
  • Shredded cheese
  • Shredded lettuce
  • Pico de gallo
  • Sour cream
  • Cilantro

Instructions

  • Add ground turkey to a skillet and heat over medium heat. Use a wooden spoon to break it up, cooking until it’s no longer pink. Then, add the taco seasoning and sauté for 1 minute.
  • Pour in the salsa and water and bring the sauce to a simmer. Simmer over medium-low heat for about 10 minutes until the sauce has thickened.
  • While the meat is simmering, prep the taco ingredients. Heat the tortillas over a gas grill or in a skillet. Then spoon the meat inside and add your desired toppings. Enjoy!

Notes

*Calories are per taco and are an estimation

Nutrition

Calories: 173kcal | Carbohydrates: 19g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 672mg | Potassium: 351mg | Fiber: 2g | Sugar: 3g | Vitamin A: 345IU | Vitamin C: 1mg | Calcium: 61mg | Iron: 2mg
]]> https://thealmondeater.com/ground-turkey-tacos/feed/ 1 Coconut Curry Meatballs https://thealmondeater.com/coconut-curry-meatballs/ https://thealmondeater.com/coconut-curry-meatballs/#comments Mon, 31 Mar 2025 09:00:00 +0000 coconut curry meatballs over rice on a plate with a forkYou’ll love this easy recipe for Coconut Curry Meatballs! Featuring well-seasoned turkey meatballs simmered in an aromatic and creamy Thai…]]> coconut curry meatballs over rice on a plate with a fork

You’ll love this easy recipe for Coconut Curry Meatballs! Featuring well-seasoned turkey meatballs simmered in an aromatic and creamy Thai red curry sauce, it’s the ultimate comforting weeknight dinner.

coconut curry meatballs over rice on a plate with a fork

A bowl of these Thai Coconut Curry Meatballs with fluffy rice is all you could ever need in a warm, cozy, and satisfying meal. 

To make it, I smothered a batch of curry-seasoned and baked turkey meatballs in a luxurious Thai red curry sauce and served them together over cooked rice. The sauce is perfectly balanced and not too spicy, while the turkey meatballs are a lean and juicy protein that’ll keep you full. 

What’s better is that the red curry meatballs are easy to prepare and only require 30 minutes of cooking! Keeping this recipe on repeat for meal prep or weeknight dinners will be a no-brainer. 

Recipe features

  • Homemade turkey meatballs simmered in a rich coconut curry sauce for a hearty and comforting dinner.
  • Packed with warm and vibrant flavors thanks to red curry paste, sautéed aromatics, and simple seasonings.
  • Easy to make ahead of time and cook in less than 30 minutes!
  • If you love my teriyaki pork meatballs or French onion chicken meatballs, you’ll love this dish as well.

Ingredients

Ground turkey – I recommend using 93% lean ground turkey, as it has just enough fat to keep the meatballs juicy and tender. 99% lean can also work, but watch the meatballs carefully to make sure they don’t overcook and dry out.

Panko breadcrumbs – These light, airy breadcrumbs help create tender, juicy meatballs without making them dense. If you need a gluten-free option, use gluten-free panko breadcrumbs or almond flour instead.

Bell peppers and garlic – I added sautéed red bell peppers and garlic cloves to the sauce for extra texture and hints of sweet and savory flavors. The red peppers can easily be substituted for any color of bell peppers you have on hand.

Red curry paste – This is where that characteristic Thai red curry heat comes in! Any brand of curry paste goes here but I like Thai Kitchen best because it’s delicious and easy to find. If you’re worried about the curry sauce being too spicy, make sure you use a mild variety of red curry sauce.

Spices – I seasoned the sauce with curry powder, cumin, coriander, turmeric, and salt. You can really upgrade the flavors here by swapping the ground coriander and cumin for whole seeds. For the meatballs, I used curry powder, cilantro, and a pinch of salt.

Coconut milk – A can of full-fat coconut milk makes the sauce rich and creamy while toning down the heat. You can substitute the coconut milk with heavy cream, half-and-half, or your favorite non-dairy milk if you’d like.

Canned tomato sauce – Use plain tomato sauce with no added seasonings or sugar, or swap it for a can of crushed tomatoes blended until smooth (unless you want more texture). 

Instructions

Step 1: Make the meatballs. Mix the meatball ingredients together in a large bowl until just combined, then roll the mixture into 18 meatballs. Place them on a baking sheet and bake in the oven until browned.

2 images: the left image shows all ingredients added to a glass bowl and the right image shows meatballs formed and placed on a parchment lined baking sheet

Step 2: Make the sauce. Meanwhile, sauté the bell pepper and garlic in a skillet with melted butter. Once fragrant, stir in the red curry paste and spices. Pour in the coconut milk and tomato sauce and heat to a gentle simmer. 

Step 3: Finish and serve. Simmer the baked turkey meatballs in the curry sauce for a few minutes, then garnish with fresh cilantro. Serve over rice or noodles and enjoy!

coconut curry meatballs in a skillet with a wooden spoon

Tips and FAQs

  • When shaping the meatballs, avoid packing them too tightly to keep them light and juicy. For easier shaping and less sticking, lightly wet your hands before handling the meat.
  • You can also make this a one-pan recipe by skipping the oven and pan-searing the meatballs instead. Once browned, remove the meatballs from the skillet, make the sauce in the same skillet, and then return the meatballs to finish cooking them in the sauce.

Tip

Don’t overmix the meatball mixture, as this can make the turkey meatballs dense instead of tender. It’s best to gently mix the ingredients with your hands until combined.

Variations

  • Instead of ground turkey meatballs – Feel free to swap the turkey meatballs for one of my other meatball recipes! Coconut curry chicken meatballs would be delicious, or try my spicy lamb meatballs, paleo beef meatballs, paleo turkey meatballs, or lentil meatballs.
  • Adjust the heat level – The red curry paste packs a punch, but you can always swap it for green curry paste for a milder, more herbal flavor. If spicy food isn’t for you, use yellow curry paste instead.
  • Finish with flavor boosters – Top the meatballs with chopped peanuts, cashews, or sesame seeds for crunch. To elevate the flavor further, sprinkle fresh lime zest over top or add a spritz of fresh lime juice right before serving.

Serving suggestions

I love serving these Thai red curry meatballs rice bowl-style with either plain basmati rice or coconut rice for a little more creaminess. Rice noodles would also be great! For a lighter low-carb meal, cauliflower rice or zucchini noodles are your best bet. 

To round out the meal, serve the curry turkey meatballs with roasted veggies like curry roasted cauliflower and a simple, fresh salad, such as an Asian chopped salad or mandarin orange salad, on the side.

Can I make this in a slow cooker?

Yes! Simply brown the meatballs in a skillet to get a nice golden crust, then transfer them to the slow cooker. Sauté the bell peppers and garlic in the same skillet, then make the curry sauce as normal. Pour the sauce over the meatballs in the slow cooker and cook on low for 3 to 4 hours.

Storage

Make ahead: The baked turkey meatballs are perfect for freezing and combining with the sauce later on. Once cooled, flash-freeze the meatballs on a baking sheet, then transfer them to a freezer-safe bag and freeze for up to 3 months. When you’re ready to eat, simmer the frozen meatballs in the sauce until heated through.

Refrigerator: Transfer the leftover turkey meatballs and curry sauce to an airtight container and refrigerate for up to 4 days. 

Reheating: Reheat the dish on the stovetop over low heat or in the microwave, adding a splash of coconut milk or broth to loosen up the sauce if needed.

coconut curry meatballs over rice on a plate with a fork

More comforting curry recipes

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

coconut curry meatballs over rice on a plate with a fork
Print

Coconut Curry Meatballs

You’ll love this easy recipe for Coconut Curry Meatballs! Featuring well-seasoned turkey meatballs simmered in an aromatic and creamy Thai red curry sauce, it’s the ultimate comforting weeknight dinner.
Course dinner, Main Course
Cuisine American, meatballs, Thai
Diet Gluten Free
Keyword coconut curry meatballs
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 18 meatballs
Calories 95kcal
Author Erin Alvarez

Ingredients

For the meatballs:

  • 1 lb. ground turkey
  • 1 egg
  • 1/4 cup onion minced
  • 3 garlic cloves
  • 1/2 tsp fresh ginger grated
  • 1 tsp curry powder
  • 2 tbsp cilantro
  • 1/2 tsp salt
  • 1/3 cup panko breadcrumbs

For the sauce:

  • 1 tbsp butter
  • 1 red bell pepper diced
  • 2 garlic cloves minced
  • 2 tbsp red curry paste
  • 1 tsp curry powder
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 14 oz. coconut milk
  • 1 cup canned tomato sauce
  • 1/4 cup cilantro chopped, plus more to taste
US Customary – Metric

Instructions

  • Preheat the oven to 400° F and line a large baking sheet with parchment paper.
  • Add all of the meatball ingredients to a large bowl, then gently combine with your hands, being careful not to over-mix. Gently roll the mixture into 18 meatballs, placing them directly onto the baking sheet. Bake the meatballs for 12 minutes.
  • While the meatballs are in the oven, make the sauce.
  • Melt the butter in a large skillet over medium heat, then add the bell pepper and sauté for 3-4 minutes. Add the garlic and sauté for 1 minute. Then, add the curry paste and all of the spices and stir for 1 minute.
  • Pour in the coconut milk and tomato sauce and bring the sauce to a simmer. Simmer over medium-low heat for about 5 minutes, then add the meatballs to the sauce and simmer for 1 minute. Sprinkle with cilantro and enjoy!
  • Remove from the heat, then sprinkle cilantro overtop.

Notes

*Calories are per serving and are an estimation. 

Nutrition

Serving: 1g | Calories: 95kcal | Carbohydrates: 3g | Protein: 7g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 25mg | Sodium: 227mg | Potassium: 197mg | Fiber: 1g | Sugar: 1g | Vitamin A: 589IU | Vitamin C: 10mg | Calcium: 17mg | Iron: 1mg
]]> https://thealmondeater.com/coconut-curry-meatballs/feed/ 4