When it comes to food, and especially dinner, fusions of all kinds can be a lot of fun to play with. These Turkey Thai Curry Meatballs are one such thing! This dinner comes together really quickly, and you can even mix and put together the meatballs ahead of time to have them ready to start cooking at dinner time. For not taking much time, these meatballs and the curry sauce that they’re cooked in are SO unbelievably full of flavor.

Seriously. These are going to be a new staple dinner in my house. Plus, the leftovers make for a great make-ahead lunch that’s perfect for a grab-and-go reheat bite. You can serve them as part of a meal over some rice or noodles, or even as an appetizer!

To lighten these meatballs up, I first used a lean ground turkey along with a bunch of fresh herbs and some spices too. Those are seared in the skillet and then the sauce is built around them. I subbed in a light coconut milk instead of regular, because you’ll never know the difference. Other than that, the curry sauce is pretty standard.

Just be sure to follow the process as there are a few steps that do have a purpose such as the curry paste cooking for a minute or two before adding in a lot of liquids - the cooking of the paste reawakens all those good curry flavors that you want in there!

Step-by-Step Photos: