ONE POT TURKEY THAI CURRY MEATBALLS AND RICE

These one-pot Thai curry turkey meatballs are cozy, flavorful, and veggie-packed, all simmered with coconut curry rice for an easy, complete weeknight dinner.

Prep Time20

Cook Time35

Total Time55

Course: Main Course

Keyword: Ground turkey, Ground turkey recipes, Meatballs and rice, Turkey meatballs

Servings:

Author: Olivia Adriance

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

Store leftovers in an airtight container in the fridge for up to three days. Reheat on the stovetop, adding additional broth or water if needed, to avoid the grains from sticking to the skillet.

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