ONE POT TURKEY THAI CURRY MEATBALLS AND RICE
on Jan 30, 2026
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These one-pot Thai curry turkey meatballs are bold, cozy, and secretly veggie-packed, simmered with coconutty curry rice and colorful veggies for a gluten- and dairy-free dinner that feels special but is totally doable on a weeknight.
This One Pot Turkey Thai Curry Meatballs and Rice dish is bold in flavor, yet easy to make and requires minimal cleanup, making it ideal for busy weeknights.
You’ll start by making the gluten-free, egg-free, and dairy-free meatballs with ground turkey, shredded zucchini, almond flour, ground flaxseeds, and gingers, scallions, and red curry paste.
While you could stop there just with the meatballs for a super simple protein option, I promise the curry-infused rice and veggies are worth a bit of extra time and effort.
The jasmine rice is cooked in coconut milk and chicken bone broth, leading to a luxurious, silky smooth texture and savory but slightly sweet taste. Broccoli, carrot, and red bell pepper are incorporated to make this a complete meal.
Serve this up to your hungry crew for a cozy weeknight meal. I guarantee nobody at the table will be disappointed. Enjoy!
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Ingredients for One Pot Thai Curry Meatballs
Don’t be alarmed by the longer ingredient list. You’ll find all of these items at your typical grocery store, and many of which you may already have on hand if you love making Thai or Asian-inspired recipes like this one. Here’s what you’ll need.
- Ground Turkey: Easy, quick-cooking, lean proteins like ground turkey (or ground chicken) are perfect for weeknights.
- Zucchini: Sneaking some shredded zucchini into these meatballs adds nutrition and makes the meatballs incredibly tender and moist. Give the shredded zucchini a good squeeze to avoid an overly watery mixture.
- Almond Flour and Ground Flax: In place of breadcrumbs, almond flour and ground flax bind everything together.
- Ginger and Scallions: Fresh ginger gives the meatballs a subtle kick, while the scallions are slightly sweet and peppery.
- Red Curry Paste: This ingredient can really bring the heat, so choose wisely! I like @mikesorganicfoods, @mekhalaliving, or @thaikitchen for a milder option.
- Jasmine Rice: To get the most delicious, plump, and fluffy rice, I suggest soaking it for around 30 minutes before cooking. This also helps make it easier to digest.
- Coconut Milk: You’ll want the canned variety for this.
Pin this recipe for later!
Pin It- Bone Broth: This is a super easy way to increase the nutrient profile of the rice and helps increase the flavor.
- Veggies: Broccoli florets, carrot rounds, and pepper slices are vibrant additions that make this a truly complete, well-rounded meal.
- Garnishes: Some sliced green onions, chopped fresh cilantro, and lime wedges are all you need to take this recipe up a notch.
Step-by-Step Instructions for Thai Curry Meatballs
First, make the meatballs. Add the ground turkey, zucchini, almond flour, ground flax, garlic powder, ginger, scallions, lime zest, red curry paste, salt, and pepper to a large mixing bowl. Using your hands, mix until just combined.
Line a flat surface with parchment paper and roll the meatballs into golf-ball-sized balls and place them on the parchment.
Heat 3 tablespoons of avocado oil in a large nonstick skillet over medium heat. Add the meatballs, leaving space in between, and sear on 3 sides for 2 minutes per side. Remove from the pan and set aside.
Next, make the veggies and rice. Add the onions, carrots, and bell peppers, and cook for 2 to 3 minutes, stirring occasionally, until softened and translucent.
Add the curry paste and stir to coat the veggies.
Add the rinsed rice to the pan. Stir frequently for about 1 minute until the rice is lightly toasted.
Add the coconut milk and chicken broth. Return the chicken meatballs to the pan. Bring the mixture to a gentle boil. Cover the pan and reduce the heat to low.
Let the dish simmer for 18 to 20 minutes, allowing the rice to absorb the broth and the meatballs to finish cooking.
Turn off the heat and let the pot rest, covered, for an additional 5 minutes. This will allow the rice to finish steaming and the flavors to meld together.
Serve with a garnish of cilantro, sliced green onions, and a squeeze of lime over top. Enjoy!
More One-Pot Meatball Recipes:
- One Pot Lemon Chicken Zucchini Meatballs and Bone Broth Rice (Egg-Free, Gluten-Free, Dairy-Free)
- Mediterranean Chicken Meatballs with Sun-Dried Tomatoes and Dairy-Free Tzatziki
- Turkey Meatballs in Creamy Mushroom Sage Gravy (Dairy-Free, Gluten-Free)
- Chicken Meatballs in Green Curry Sauce
ONE POT TURKEY THAI CURRY MEATBALLS AND RICE
Ingredients
For the Meatballs:
- 1 pound ground turkey
- 1 cup shredded zucchini, lightly squeezed to release excess moisture
- ½ cup almond flour
- 2 tablespoons ground flax
- ½ teaspoon garlic powder
- 1 inch knob of ginger, minced
- ¼ cup scallions, sliced small
- Zest of 1 lime, juice reserved
- 1 tablespoon red curry paste
- ½ teaspoon salt
- ¼ teaspoon pepper
- 3 tablespoons avocado oil, for searing
For the Veggies and Rice:
- 1 yellow onion, small diced
- 4 tablespoons red curry paste
- 1 cup white jasmine rice, rinsed (and ideally soaked for 30 minutes)
- (1) 13.5-ounce can coconut milk
- ½ cup chicken bone broth
- 2 cups broccoli florets
- 1 cup carrots, sliced into ½-inch rounds
- ½ cup red bell pepper, large diced
For Serving:
- Sliced green onions
- Chopped fresh cilantro
- Lime wedgets
Instructions
Make the meatballs:
- Add the meatball ingredients (turkey, zucchini, almond flour, ground flax, garlic powder, ginger, scallions, lime zest, red curry paste, salt, and pepper) to a large mixing bowl. Using your hands, mix until just combined.
- Line a flat surface with parchment paper and roll the meatballs into golf-ball-sized balls and place them on the parchment.
- Heat 3 tablespoons of avocado oil in a large nonstick skillet over medium heat. Add the meatballs, leaving space in between, and sear on 3 sides for 2 minutes per side. Remove from the pan and set aside.
Make the veggies and rice:
- Add the onions, carrots, broccoli, and bell peppers, and cook for 2 to 3 minutes, stirring occasionally, until softened and translucent. Add the curry paste and stir to coat the veggies.
- Add the rinsed rice to the pan. Stir frequently for about 1 minute until the rice is lightly toasted.
- Add the coconut milk, reserved lime juice, and chicken broth. Return the chicken meatballs to the pan. Bring the mixture to a gentle boil.
- Cover the pan and reduce the heat to low. Let the dish simmer for 18 to 20 minutes, allowing the rice to absorb the broth and the meatballs to finish cooking.
- Turn off the heat and let the pot rest, covered, for an additional 5 minutes. This will allow the rice to finish steaming and the flavors to meld together.
- Serve with a garnish of cilantro, sliced green onions, and a squeeze of lime over top. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
When do you add the broccoli?
Just updated the recipe! You add it in with the rest of the veggies.